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Filipinomaingluten-freedairy-free
Bulalo
Bulalo is a hearty beef bone marrow soup that originates from Batangas province in the Southern Tagalog region of the Philippines, where cattle ranching has long been a local tradition. The dish is prized for its deeply rich, collagen-laden broth achieved by simmering beef shanks and marrow bones for hours until the fat and gelatin release into a clear, golden soup.
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Instructions
- 1
Place the beef shank pieces and marrow bones in a large pot and cover with cold water. Bring to a boil over high heat and cook for 5 minutes to blanch the meat and bones, skimming off any gray foam that rises to the surface.
- 2
Drain and rinse the beef shank and marrow bones under cold running water to remove any impurities. Rinse the pot as well.
- 3
Return the cleaned beef shank and marrow bones to the pot and add 12 cups of fresh water. Bring to a boil over high heat.
- 4
Add the quartered onion and whole black peppercorns to the pot. Reduce the heat to low, cover, and simmer for 2 to 2.5 hours, skimming off any fat or foam every 30 minutes, until the beef shank is very tender and the broth is rich and clear.
- 5
Season the broth with 2 tsp fish sauce and 1 tsp salt. Add the corn pieces and potatoes, increase the heat to medium, and cook uncovered for 15 minutes until the potatoes are fork-tender.
- 6
Add the baby bok choy and napa cabbage wedges to the pot and cook for an additional 5 minutes until the vegetables are just wilted but still bright and slightly crisp.
- 7
Taste the broth and adjust seasoning with additional fish sauce or salt as needed.
- 8
Ladle the bulalo into large deep bowls, making sure each serving includes pieces of beef shank, a marrow bone, corn, potatoes, and vegetables. Garnish with green onions and serve immediately with steamed white rice and fish sauce with calamansi or lime on the side for dipping.
