This Bulalo Soup Recipe features slow-cooked beef shank, bone marrow, sweet corn, and cabbage, creating a rich, flavorful Filipino comfort dish.
There’s something about a pot of Bulalo bubbling away on the stove that just feels like home. Growing up, my family had this unspoken rule—whenever it rained, Bulalo was on the menu. My mom would start the broth in the morning, and by the time lunch rolled around, the house smelled like pure comfort.
The best part? The battle for the bone marrow. My siblings and I would fight over who got the biggest, butteriest chunk, each of us claiming we deserved it more. My mom, the ultimate referee, would split it up equally, laughing as we tried to sneak extra spoonfuls onto our rice. If you’ve never had marrow melted over warm white rice, you are seriously missing out.
Now, every time I make Bulalo, I think about those family lunches—laughter, big bowls of soup, and that simple joy of sharing a meal that feels like love.
Why You’ll Love This Bulalo Soup Recipe?
- Deep, flavorful broth – The long simmering time makes for an incredibly rich, meaty soup.
- Fall-apart tender beef – Slow-cooked until it practically melts in your mouth.
- The marrow moment – If you know, you know. If you don’t? You need to try it.
- Simple ingredients, BIG flavor – No fancy tricks, just patience and good food.
- Perfect for cozy weather – There’s nothing better than Bulalo on a chilly day.
Ingredient Notes:
You don’t need much to make this dish sing, but each ingredient plays a big role.
- Beef Shank & Marrow Bones – The heart of the dish! The marrow adds that luxurious texture.
- Sweet Corn – Roasting it first brings out a caramelized sweetness that balances the rich broth.
- Napa Cabbage – Soaks up the broth beautifully while adding freshness.
- Fish Sauce – A splash of this gives the broth an umami boost (trust me on this one).
- Potatoes – Roasted separately for a crispy contrast to the melt-in-your-mouth beef.
- Garlic, Onion & Scallions – The base of any great broth, bringing warmth and depth.
How To Make Bulalo Soup?
Step 1: Prep the Beef
Start by rinsing the marrow bones and beef shanks under cold water. Let them soak for an hour to remove impurities. Rinse again, pat dry, and season with salt and pepper.
Step 2: Roast the Corn
Preheat your oven to 425°F (218°C). Toss the corn in a bit of oil and roast for 30 minutes, turning halfway through. Once cool, slice off the kernels and set aside.
Step 3: Sear the Beef
In a large Dutch oven, heat oil over medium-high heat. Sear the beef shanks on all sides until golden brown. Remove and set aside.
Step 4: Build the Broth
Add garlic, onions, corn cobs, and veggie trimmings to the pot. Pour in water and bring to a boil. Simmer for 30 minutes, then remove and discard the solids.
Step 5: Slow Cook the Beef
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Return the seared beef shanks and marrow bones to the pot. Add beef tendons and knuckles if using. Simmer for 1.5 to 2 hours until the beef is fork-tender.
Step 6: Add the Vegetables
Stir in the Napa cabbage and roasted corn. Cover and cook for another 10 minutes until the cabbage is soft.
Step 7: Roast the Potatoes & Marrow Bones
While the soup finishes, toss the potatoes in oil, season with salt and pepper, and roast at 425°F (218°C) for 20 minutes. Roast the marrow bones until golden.
Step 8: Assemble and Serve
Ladle the broth into bowls, making sure each serving gets a generous portion of beef, corn, and cabbage. Top with roasted potatoes, scallions, and extra marrow bones. Serve hot with steamed white rice and a side of spicy vinegar.
Storage Options:
Refrigerate: Store in an airtight container in the fridge for up to 3 days. The flavors deepen overnight!
Freeze: Bulalo freezes well! Store broth and meat separately in freezer-safe containers for up to 3 months.
Reheat: Warm over medium heat on the stove. Add fresh cabbage and corn for that just-made taste.
Variations and Substitutions:
- Spicy Bulalo – Add red pepper flakes or chopped chili for heat.
- Seafood Bulalo – Swap beef for fish heads or shrimp for a coastal twist.
- Lighter Version – Use leaner beef cuts and skim excess fat from the broth.
What to Serve with Bulalo Soup?
- Steamed White Rice – Because nothing soaks up that broth better.
- Spicy Vinegar Dip – A simple mix of vinegar, chilies, and garlic for a tangy punch.
- Sautéed Greens – Stir-fried bok choy or spinach pairs perfectly.
- Green Mango & Bagoong – A salty-tart combo that works surprisingly well with Bulalo.
Frequently Asked Questions:
Can I use a pressure cooker?
Absolutely! Pressure cook on high for 45 minutes, then do a natural release before adding the veggies.
How do I get a clearer broth?
Skim off any scum while simmering. Straining through a fine mesh sieve also helps.
What’s the best way to eat bone marrow?
Scoop it out with a spoon, spread it over rice, or eat it straight for that buttery, melt-in-your-mouth experience.
Bulalo isn’t just food—it’s comfort, nostalgia, and family in a bowl. Whether you’re making it for a cozy family dinner or just craving something hearty, this dish always delivers. Try it out, make it your own, and let me know how it turns out!
What’s your favorite way to enjoy Bulalo? Drop a comment below—I’d love to hear!
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Keep the Flavor Coming – Try These:
Bulalo Soup Recipe
Ingredients
For the Broth:
- 5 pounds 2.3kg beef marrow bones, cut crosswise into 2-inch pieces
- 2 bone-in beef shanks approximately 2 1/2 pounds
- 2 ears sweet corn shucked
- 2 cups water
- 1 pound 450g beef tendons, rinsed and patted dry (optional)
- 1 pound 450g beef knuckles, rinsed and patted dry (optional)
- 1/2 medium red onion sliced thinly (reserve trimmings)
- 2 scallions sliced thinly on a bias (reserve trimmings)
- 1/2 Napa cabbage 1 pound; 450g, cut into 3-inch-thick slices (reserve trimmings)
- 2 medium garlic cloves minced
- 4 tablespoons 75ml canola or other neutral oil, divided
- Kosher salt and freshly ground black pepper to taste
- Fish sauce to taste
For the Roasted Ingredients:
- 1 pound 450g yellow fingerling potatoes, scrubbed and cut into 2-inch pieces
- 2 tablespoons 30ml canola or other neutral oil
- Salt and pepper to taste
For Serving:
- Cooked white rice
Instructions
Preparing the Beef and Marrow Bones
- Rinse the marrow bones and beef shanks thoroughly under cold running water to remove any residual impurities. Transfer them to a large bowl, cover with fresh cold water, and allow them to soak for one hour. Drain, rinse again, and pat dry using paper towels. Season the beef shanks with salt and pepper, ensuring an even coating.
Roasting the Corn
- Preheat the oven to 425°F (218°C). Place the shucked corn on a rimmed baking sheet, drizzle with one tablespoon of oil, and roast for approximately 30 minutes, turning halfway through to achieve an even golden-brown color. Once roasted, allow the corn to cool before slicing off the kernels. Set the kernels aside and retain the cobs for broth enhancement.
Searing the Beef Shanks
- In a large Dutch oven or stockpot, heat one tablespoon of oil over high heat until shimmering. Using tongs, carefully add the beef shanks and sear them for about five minutes, turning occasionally to develop a deep golden-brown crust. Transfer the seared shanks to a plate and set aside.
Building the Broth
- In the same pot, add garlic, onions, reserved corn cobs, and vegetable trimmings. Cover with water and bring to a rolling boil over high heat. Reduce to a gentle simmer and cook for 30 minutes to extract maximum flavor. Strain out the solids using a spider skimmer and discard.
Slow Simmering the Beef
- Return the seared beef shanks, marrow bones, tendons, and knuckles (if using) to the pot. Ensure the beef is fully submerged in the broth, adding additional water if necessary. Bring to a boil, then reduce heat to low and let it simmer for 1.5 to 2 hours, partially covered, until the beef becomes fork-tender.
Cooking the Vegetables
- Once the beef has reached desired tenderness, stir in the Napa cabbage and roasted corn kernels. Cover the pot and allow it to cook for 10 minutes, until the cabbage is soft but not overcooked. Gradually season the broth with fish sauce, one tablespoon at a time, adjusting to taste.
Roasting the Potatoes and Marrow Bones
- While the soup is finishing, prepare the roasted elements. Toss the potatoes with the remaining two tablespoons of oil, salt, and pepper, then spread them evenly onto a lined baking sheet. Roast at 425°F (218°C) for 20 minutes, or until the exterior is crispy and golden brown.
- For the marrow bones, arrange them on a separate baking sheet and roast at the same temperature for 20 minutes, or until the marrow is softened and slightly pulling away from the bone.
Serving the Bulalo
- To serve, divide the marrow bones, beef shank, tendons, and knuckles among soup bowls. Top with the Napa cabbage, potatoes, and roasted corn kernels. Ladle the rich broth generously over each serving. Garnish with sliced scallions, and serve hot with steamed white rice on the side.
Notes
- Ensure that the fish sauce used is certified gluten-free, as some brands may contain additives.
- Substitute cornstarch for any thickening agent if needed (though traditionally, Bulalo does not require a thickener).
- Double-check that broth cubes or bouillon (if using) do not contain gluten.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
