Bulalo - Beef Shank Soup

Bulalo

When it comes to this dish I just can’t get enough if it. There are so many variations when it comes to Nilagang Baka or Beef Soup Bones, but this one has to be one of my favorite ones.

Bulalo

Bulalo or Beef Shank is not the most healthy food among Filipino’s line of goodies, as a matter of fact, I would not suggest this dish if you are watching your calorie intake or advised by your doctor not to eat anything high in cholesterol.yeah, the one that other Nilagang Baka does not have is the Marrow which is very flavorful and very delicious.

However, if you are one of the lucky ones that do not have any diet restrictions, by all means enjoy this dish. Bulalo is ranked as one of the top Nilaga (boiled) dishes in the Philippines due to its rich taste and very satisfying broth. Unlike others, like Nilagang Baka of Beef Soup Bones, which are either too bony with not enough meat or too meaty with not enough bone.

As we all know, meat that is cooked with bones in it tastes way better than it’s lean counterpart. Bulalo however differs from them. Bulalo or Beef Shank has a good sized bone as well as the meat part, and oh

This is what really separates Bulalo from any other Nilaga. Anyway, Bulalo can be found in most upscale restaurants for the reason being that it is not the cheapest choice of meat in the Philippines.

Ingredients:

  • 2-3 Lbs Beef shanks (about two medium pieces)
  • 3-4 Bunches of Bok choy (trimmed/cut and rinse thoroughly)
  • 1 Tbs. Whole black peppercorns
  • 2 Tbs. Patis (fish sauce)
  • 1 large onion
  • 3 Medium potatoes (halves)
  • 2-3 Corn on the cob (halves)
  • 12 cups water
  • Calamansi for dipping sauce
Bulalo Ingredients: Bulalo, Potatoes, Patis, Petchay, Corn and Onions

Bulalo Ingredients

Cooking Process:

  1. Rinse beef shanks before cooking. Bring water to a boil and then add beef shanks.
  2. Bring water back to a boil and then skim off any scum that rises while the water starts to boil.
  3. After skimming off the scum, you can go ahead and add the onions, peppercorns, and patis (fish sauce).
  4. Let it cook for ten minutes, then add the corn, and bring it back to a boil. At this time, it should cook for twenty minutes.
  5. After 20 minutes, you can go ahead and add the potatoes and let it cook for ten minutes.
  6. Then go ahead and add the bokchoy.
  7. Cook the bokchoy for 2 minutes and remove the pot from the heat.
  8. That is it, you’re done!

Serve Bulalo with Patis and Calamansi mixture for dipping sauce!

Please watch the video and subscribe to our channel

Summary
Recipe Name
15 minutes
Published On
Preparation Time
Cook Time
Average Rating
4.5 Based on 8 Review(s)
m4s0n501
You can leave a response, or trackback from your own site.
.

37 Responses to “Bulalo”

  1. great sight cooking to bad not on us tv . a must cook mmm john

  2. Thanks John. Maybe one of these days it will be on US Televisions, but for now YouTube is plenty good. Don’t forget to subscribe. :)

    Cheers,
    Robert Colinares

  3. Al says:

    Thanks for sharing this video and your recipe. The bulalo looks yummy !

  4. You’re welcome Al! Don’t forget to subscribe to my YouTube Channel, so you can be updated every time I upload a new one.

    Cheers,
    Robert Colinares

  5. kadirecipes says:

    This seems to be a very good soup even though i havent try it yet.

  6. Yes it is a very good soup. Try it sometimes and you won’t regret it.

    Cheers,
    Robert Colinares

  7. Thanks po sa pag share niyo ng recipe na ito, hope na marami pa kayong mga yummy and hmmmm recipe na maibibigay sa akin…

    Almar John Vega…

    john_09_24@yahoo.com

  8. Tamang-tama sa tag-ulan itong bulalo, pang alis ng lamig lalo ngayon dito sa amin lagi nalang ulan… A very good soup… i will try this to cook…

    Thanks!

    john_09_24@yahoo.com

  9. Winnie T. Llorca Jr. says:

    Thanks much for sharing this bulalo recipe looks so yummy, sigurado tanggal ang lamig ko sa katawan nito pagnakahigop ako ng sabaw…

    Thanks much!

    Winnie T. Llorca Jr.

  10. jay uychiat says:

    Wow! So lucky to have stumbled on this site! The recipes are very easy to understand even for a beginner like me. I will be visiting this site more often. Hoping that I can produce results as good as the pictures posted here!

  11. Jen Hernandez says:

    whenever i see bulalo soup, feeling ko nasa tagaytay ako. hehe it looks so yummy and i love the soup! great post! now i want some.. :))

    sooo pinoy launched a contest for bloggers of filipino dishes.. you can read more about it in their facebook page: http://www.facebook.com/SoooPinoy

  12. tiffy says:

    This was a hit! My family loved it! Very sinful and tasty. Haha my mom said she thought she was dining in a restaurant. Thank you for the recipe!

  13. liza jurado says:

    I don’t cook. But after following your recipe for chicken afritada I made a decent meal that my family liked. They were surprised as to how I went about cooking it. I’ve tried other sites before but your recipe tasted so much better. Thank you.

  14. arsenia colinares says:

    hi,thank nga pala sa site u at may bago na naman akong natutuhang iluto especialy now tag ulan madali syang gawin kc sa video na gwa u thanks…. …more power goodluck@godbless………..

  15. dah says:

    Hi!

    To support the country’s tourism campaign “It’s More Fun in the Philippines”,our company is going to use beautiful tourist spots and famous festivals in the Philippines as design in our t-shirt.

    We would just like to ask if we could use the ‘bulalo’ photo here for our t-shirt design?

    We are hoping for your favorable response.

    Thank you.

  16. Hi Dah,

    I don’t have a problem using my image on your shirt, however I like to for you folks to return a favor my crediting where you got the image from. It doesn’t have to be prominent, all I ask is a fine print that points to my website (e.g. image from: http://www.filipino-food-lovers.com). If you don’t have an issue with that then I am all for it.Also, I think I have the high resolution version of that image.

    Best Wishes,

    Robert Colinares
    http://www.filipino-food-lovers.com

  17. dah says:

    Hi Sir Robert!

    Thank you for allowing us to use your ‘bulalo’ photo. However, the one who is assigned to design the shirt-uniform said he could not put a fine print on the picture, as you requested. Only plain photos will be used. If it is fine with you po, we will have a write-up on our new shirt-uniform and we will give credits to the bloggers and photographers who shared their photo to us. The story will be put in our company newsletter and will be posted on our website as well.

    For more queries po, you can email me at darrenagaton@gmail.com.

    Thank you so much for your help Sir! :)

  18. Yes, that’s fine as long as it will help you.

  19. dah says:

    Sir Robert,
    If it’s ok with you, can we have the original copy of the ‘bulalo’ picture?

    Thank you :)

  20. Where do I need to send it to?

  21. georgia says:

    Hi Robert, Sana po lahat ng recipes nyo E may video. salamat.

  22. dah says:

    Hi Sir Robert!

    You may send it to darrenagaton@gmail.com

    Thank you po. :)

  23. I sent it. Please check your e-mail! Good luck with them and send me the link of the article about it.

    Thanks,
    Robert Colinares

  24. erick says:

    Thanks for sharing this video and your recipe. The bulalo looks yummy !

  25. Jhordan Kee says:

    Wow, grabe complete instruction at may video tutorial pa. Sa wakas makakapag luto na din ako ng masarap na bulalo.

  26. Dear Mr Colinares,

    I am seeking permission to use your bulalo picture for our free online magazine’s countdown to launch. We will of course credit you and your site for the photo.

    We will tie it in to a quote regarding business or entrepreneurial pursuits. For a sample of our countdown, please visit our FB page – http://www.facebook.com/altunomedia as our website is not yet available to be viewed.

    Hoping for a favourable response.

    Warmest Regards,

    Andrew Dela Cruz
    Creative Director

  27. Hi Andrew,

    Yes, you have my permission to use my photographs with the terms you mentioned. Let me know if you need high resolution version of it.

    Cheers,
    Robert Colinares

  28. Eugene Villar says:

    i missed bulalo in batangas and also the crispy dinuguan ,kare kare with beef oxtail…

  29. gelly aganon says:

    Hi, may I print your bulalo recipe in our magazine for the Anne Curtis show in Temecula on June 15-16. Please advise on the by-line and photo credits, etc.

    Many thanks,

    Gelly Aganon

  30. Hi gelly,

    Yes, you have my permission to use and print my recipe for your magazine. As for credit, please use the following line. “Recipe by: Robert Colinares – filipino-food-lovers.com”

    I can also provide you with the high resolution image to use for your magazine.

    Cheers,
    Robert Colinares

  31. supri says:

    thank’s for your recipe

  32. Shi says:

    Thanks for sharing this recipe, Robert! My husband and I are of Pinoy origin, but we now live and work in the Middle East. I cooked this recipe yesterday, for the first time, and we both absolutely loved it. Keep up the excellent work and hope to see more brilliant recipes from you XOXO

  33. Rei says:

    Hi Robert,
    I can’t cook much but this looks easy enough so will give it a try. A quick question- you said tenderize the meat first. If I use as much meat as you did, how long will it take before I add the onions? Maraming Salamat!

  34. Hi Rei,

    You can add the onions after ten minutes of boiling the meat.

    Cheers,
    Robert Colinares

  35. Mai says:

    Hi Robert,

    I’m a novice in cooking and whenever I miss home, I try to cook Filipino meals like this one. Anyway, I see bokchoy from the pic and from the directions but this is not on the list of ingredients. I was wondering how much bokchoy should I add?

    Thank you so much for the recipe! Looking forward to being able to ‘master’ this one!

    Best Regards,
    Ms. Mai

  36. Hi Mai,

    I apologized for my error and thank you for pointing it out. You’ll need about 3-4 bunches of bok choy, this can be adjusted to how much you really want to use.

    Thanks,

    Robert Colinares

Leave a Reply

Powered by WordPress | Designed by: MMORPG Games | Thanks to Game Music, VPS Hosting and Shared Hosting