Bulalo
Bulalo
Batangas bulalo—cross-cut marrow bone and shank in rich broth with corn, pechay, and fried garlic; scoop marrow with patis sawsawan.
Serves 6 · 3h 25m total
The Story
Batangas is cattle country—bulalo shops line the highways south of Manila, steam rising from tall pots. Bulalo is beef shank and marrow bone boiled for hours until the collagen melts into the broth and the marrow softens inside the bone.
The dish is regional by geography: where cattle are raised, the bones are cheap and plentiful. Batangueños turned slow-simmered shank into a destination meal—travelers stop specifically for bulalo before reaching Tagaytay or the beaches south.
Marrow scooped onto rice with a narrow spoon is the ritual every bulalo fan knows. Clear broth, minimal seasoning, patis and calamansi at the table—the opposite of heavily sauced ulam. Bulalo became one of the Philippines' most famous soups by staying stubbornly simple.
Best paired with
Steamed rice, patis with calamansi and siling labuyo, marrow scooped on rice
Bulalo vs nilaga
Both are boiled beef soups, but they are not the same dish. Confusing them is common—here is how to tell them apart (and when to cook which).
| Bulalo | Nilaga (nilagang baka) | |
|---|---|---|
| Star ingredient | Cross-cut marrow bone (buto-buto)—marrow is eaten from the bone | Brisket or meat cubes—bone optional, not the focus |
| Broth | Richer, fattier, gelatinous from long bone simmer (2½–3 h) | Lighter, clearer, shorter simmer (about 1–1½ h) |
| Typical vegetables | Corn, pechay, optional cabbage—no saba in classic bulalo | Potatoes, saba, corn, green beans, pechay—more variety |
| Garnish | Fried garlic, green onion, pepper on marrow | Green onion; milder topping |
| Origin / vibe | Batangas highway specialty; indulgent, marrow-forward | Sunday family lunch nationwide; vegetable-forward |
| On KusinaPH | This recipe | Beef nilaga recipe → |
Quick rule: If you are buying bones mainly for marrow and simmering for hours, it is bulalo. If you are boiling beef chunks with saba and potatoes for a lighter soup, it is nilaga.
What bones & beef to use
Bulalo lives or dies on the cut. You need marrow bones—not just any beef soup bones.
Normal / everyday
- Cross-cut beef shank (buto-buto) — non-negotiable; ask the butcher by name.
- Extra shank meat — add chunks so every bowl has meat besides the bone.
- Beef knee bones — sometimes mixed in for extra gelatin.
Sosyal / premium
- US short ribs on the bone — very marbled, shorter simmer check.
- Oxtail sections — luxurious, fatty; blend with shank for depth.
- Wagyu shank — special occasion; gentle simmer so fat does not break.
Techniques for great bulalo
- Gentle simmer only — A rolling boil clouds broth; low bubbles keep it golden and clear like the photo.
- Skim early and often — First 30 minutes matter most for a clean pot.
- Marrow last — Do not poke marrow until serving—it melts into the broth if overcooked or broken too early.
- Fried garlic on top — Sprinkle after ladling so it stays crisp and aromatic.
Sawsawan (dipping sauce)
Rich bulalo needs a sharp counterpoint—your photo shows the classic setup.
- Classic: patis + calamansi half + 1 siling labuyo per saucer
- For marrow on rice: dip marrow through patis-calamansi before eating
- Spicy: add chopped labuyo to patis for meat and tendon
Variations
Classic Batangas bulalo
Marrow bone, shank, corn, pechay—this recipe.
Bulalo with repolyo
Add cabbage wedges with pechay—common in some Luzon pots.
Bulalo + oxtail
Half shank bones, half oxtail—for extra richness.
Beef nilaga
Lighter Sunday soup with saba and potatoes—see nilaga recipe.
Cooking outside the Philippines
- Marrow bones → cross-cut beef shank (osso buco style) from a butcher—say "marrow bone"
- Pechay → baby bok choy
- Fried garlic → store-bought fried garlic or crisp garlic in oil
- Calamansi → key lime or lime wedges
Lola's Tips
- ✦Beef shank with marrow (buto-buto) is non-negotiable—without it you have beef soup, not bulalo.
- ✦Simmer gently; a rolling boil clouds the broth.
- ✦Scoop marrow with a small spoon, spread on hot rice with patis—eat while the pot is still steaming.
Substitutions
- beef shank with marrow → oxtail sections (richer, different texture)
- fried garlic → crispy garlic from oil, or quick-fry thin garlic slices
Ingredients
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Instructions
- 1
Ask the butcher for cross-cut beef shank with marrow (buto-buto)—the round bone with marrow in the center is the star, like your photo. Rinse bones and meat; optional quick blanch: boil 5 minutes, drain, and rinse for a cleaner broth.
- 2
In a tall stock pot, cover bones and meat with water by about 8 cm (3 inches). Add red onion, garlic, and peppercorns. Bring to a boil, then immediately lower to a gentle simmer—never a hard rolling boil or the broth turns cloudy.
- 3
Skim gray scum for the first 30 minutes. Simmer partly covered 2½ to 3 hours until meat pulls easily from the bone and marrow looks soft and buttery. Add hot water only if bones are exposed.
- 4
Season with fish sauce (patis) and salt if needed—the broth should taste rich and savory, not overly salty (sawsawan adds more at the table).
- 5
Add corn halves; simmer 10–12 minutes until tender. Add pechay (and cabbage if using); cook 2–3 minutes until leaves wilt and stalks stay green.
- 6
Ladle into deep bowls: place one marrow bone per person, add meat chunks, corn, and pechay. Sprinkle fried garlic and green onions on top. Dust cracked pepper over the exposed marrow.
- 7
At the table, scoop marrow with a small spoon or knife tip—spread on hot rice with a dip of patis and calamansi. Serve steaming broth with rice and sawsawan (patis, calamansi, siling labuyo) on the side.
Kitchen Timer · 25 min prep first
180:00
