This Bulalo Recipe, also known as beef bone marrow soup, is a native dish originated from Batangas, where you can find many versions of Bulalo. The soup is simple to prepare, but the flavorful broth and the texture of the meat make it outstanding.
Prep Time:15 mins
Cook Time:4 hours
Total Time:4 hours 15 mins
3 to 4 lbs. beef shank (with extra bones)
4 pieces medium red onions, sliced
1 tablespoon whole peppercorn
1 ½ tablespoons rock salt or coarse sea salt
4 to 5 tablespoons fish sauce
8 to 10 cups water
1 small cabbage
3 bunches of baby bok choy
5 to 7 pieces chili peppers
4 tablespoons fish sauce
1 piece lemon or 3 pieces calamansi
In a large pot, bring water to boil, then add the marrow bones and beef shanks, cover it. Continue boiling until there is no blood coming out from the meat and bones. Then removed the meat and bones from the pot, cleaned it under cold water to remove the excess blood and scums.
Dump the water in the pot out and clean the pot.
This is to make sure the pot is clean and to guarantee the soup is nice and clear.
With the same pot return the cleaned meat and bones, then add water, onion, garlic, peppercorn and “patis” (fish sauce) then cover it.
Bring it to boil and make sure to scoop out the scums and oil that is floating over the soup. Reduce the heat from medium to low for about 4-5 hours, simmer until the meat on the shanks is tender but not falling off the bones.
Avoid stirring it helps to keep the marrow inside the bone.
When the meat is almost soft enough, add corn and simmer for few minutes.
Salt to taste, then add cabbage, bok choy, and remaining ingredients.
Serve while hot.
This video shows another recipe for Batangas bulalo.