Bulalo

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Ingredients

Adjust Servings:
1 kg Beef Shank or bone-in beef with marrow
1 large Onion chopped
3 cloves Garlic minced
2 large Potatoes peeled and chopped
2 large Carrot peeled and chopped
4 cups Beef Broth
2 cups Water
2 Bay Leaves
2 tbsp Fish Sauce (Patis)
2 cups Kangkong or Spinach Leaves fresh
Salt and Pepper to taste
2 tbsp Cornstarch Mixed with 2 tbsp water (optional)

Nutritional information

587
Calories
13.9g
Fat
5.1g
Saturated Fat
179mg
Cholesterol
1324mg
Sodium
43.1g
Carbohydrate
5.5g
Fiber
5.3g
Sugars
68.5g
Protein
0mcg
Vitamin D
67mg
Calcium
40mg
Iron
1808mg
Potassium

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Bulalo

Traditional Filipino Beef Shank Soup

Cuisine:

Ingredients

Directions

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Bulalo is a popular and hearty beef soup dish in the Philippines. It is made with beef shank or bone-in beef that has a lot of marrow, which gives the broth a rich, beefy flavor. The broth is simmered for several hours with onions, garlic, bay leaves, and seasonings, resulting in a comforting and satisfying meal.

The broth is usually clear and has a slightly yellowish color, which comes from the natural gelatin released from the bones during cooking. The flavor of the broth is savory, with a hint of sweetness from the caramelized onions and a subtle saltiness from the fish sauce.

In addition to the beef, bulalo is often served with potatoes and carrots, which add texture and sweetness to the dish. Some people also like to add corn on the cob, green beans, or cabbage to the soup for a more filling meal.

The finishing touch for bulalo is the addition of fresh spinach leaves, which adds a pop of color and a slight bitterness that balances out the flavors of the broth.

Bulalo is usually served with steamed rice, and is a popular comfort food in the Philippines, especially during the cooler months. It is often enjoyed with family and friends as a communal meal, and is a staple dish in many Filipino celebrations and gatherings.

Steps

1
Done

In a large pot, heat some oil over medium heat and sauté onion and garlic until fragrant.

2
Done

Add beef shank to the pot and brown on all sides, about 5-7 minutes.

3
Done

Pour in beef broth, water, and add bay leaves. Season with fish sauce, salt and pepper.

4
Done

Bring to a boil, then reduce heat to low and let it simmer for 2 hours, or until the meat is tender and the broth is flavorful.

5
Done

Add chopped potatoes and carrots to the pot, and let it cook until they are tender.

6
Done

If desired, thicken the broth by stirring in the cornstarch mixture and let it cook for another minute until the broth has thickened.

7
Done

Turn off heat, add fresh spinach leaves, and let it wilt.

8
Done

Serve hot and enjoy with steamed rice.

Spoon Diva

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