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Beef bulalo with a rich stock and tender meat.
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5 from 1 vote

Bulalo Recipe

Bulalo Soup is a Filipino beef soup from slow-simmered shanks and bone marrow. Resulting to melt-in-your-mouth tender meat and flavorful clear stock with added vegetables making it a hearty soup. A soup is a year-round favorite but is a definite must-have during the rainy season.
Prep Time15 mins
Cook Time2 hrs 15 mins
Total Time2 hrs 30 mins
Course: Dinner, Lunch, Main Course
Cuisine: Filipino
Keyword: beef bone marrow, beef shank, cabbage, fish sauce, peppercorns, potatoes, sweet corn
Servings: 6
Calories: 317kcal
Author: Bebs


  • 2 pounds meaty beef bone marrow
  • 1 pound beef brisket or shank
  • 8-10 cups water
  • 1 tablespoon peppercorns
  • ¼ cup fish sauce
  • 1 medium onion quartered
  • 3 medium potatoes cut in halves
  • 2 ears sweet corn shucked and cut into 3 or 4 each
  • 1 small cabbage quartered
  • 2 stalks onion leeks white part and green part separated
  • Salt as needed


  • In a bowl, soak the brisket in water to draw out blood. Refrigerate until ready to use.
    1 pound beef brisket or shank
  • Rinse the beef bone marrow and then place in a pot and fill with enough water to cover. Bring to a boil over high heat then lower the heat to let it simmer for 5 minutes to let the scums out.
    2 pounds meaty beef bone marrow
  • Drain and discard the water and clean the pot. Rinse the bones again to make sure no scum is left.
  • Return the beef marrow to the clean pot and fill with 8-10 cups of water to cover. Bring to a boil over high heat. Once it boils cover the pot and reduce heat to achieve a medium boil. Let it boil for an hour or 30 minutes if using pressure cooker.
    8-10 cups water
  • Add the soaked brisket (water drained), fish sauce, onion, the white part of onion leek, and peppercorns. Boil until meat is fork-tender, about 1.5 to 2 hours more or 30 minutes if using a pressure cooker. Add more water if needed to cover the meat.
    1 tablespoon peppercorns, ¼ cup fish sauce, 1 medium onion, 2 stalks onion leeks
  • Turn the heat off to let the fat settle on the surface. Skim off most of the fats then turn the heat back on and bring to a gentle boil.
  • Add the potatoes and cook for 10 minutes or until tender. Then add the corn and cabbage and cook for 3-5 minutes. Lastly, add the green part of the onion leeks and salt if still needed then turn off the heat.
    3 medium potatoes, 2 ears sweet corn, 1 small cabbage, Salt as needed
  • Transfer to serving bowls.



Calories: 317kcal | Carbohydrates: 10g | Protein: 14g | Fat: 25g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 18mg | Sodium: 870mg | Potassium: 458mg | Fiber: 4g | Sugar: 5g | Vitamin A: 199IU | Vitamin C: 45mg | Calcium: 83mg | Iron: 3mg