- 1 kg Beef Shankor bone-in beef with marrow
- 1 large Onionchopped
- 3 cloves Garlicminced
- 2 large Potatoespeeled and chopped
- 2 large Carrotpeeled and chopped
- 4 cups Beef Broth
- 2 cups Water
- 2 Bay Leaves
- 2 tbsp Fish Sauce (Patis)
- 2 cups Kangkong or Spinach Leavesfresh
- Salt and Pepperto taste
- 2 tbsp Cornstarch Mixedwith 2 tbsp water (optional)
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.
In a large pot, heat some oil over medium heat and sauté onion and garlic until fragrant.
Add beef shank to the pot and brown on all sides, about 5-7 minutes.
Pour in beef broth, water, and add bay leaves. Season with fish sauce, salt and pepper.
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.
Add chopped potatoes and carrots to the pot, and let it cook until they are tender.
If desired, thicken the broth by stirring in the cornstarch mixture and let it cook for another minute until the broth has thickened.
Turn off heat, add fresh spinach leaves, and let it wilt.
Serve hot and enjoy with steamed rice.