Bulalo Soup Recipe

Initial rinse and blanch

Rinse the beef shanks under cold running water to remove bone fragments and excess blood. Place the shanks in a large stockpot and add enough cold water to cover (about 1.5–2 liters). Bring to a vigorous boil over high heat for 8–10 minutes to blanch and draw out impurities. Skim off scum that rises to the surface. Drain and discard the blanching water; briefly rinse the pot and the bones to remove residue.

Simmer for broth

Return the blanched beef shanks to the cleaned pot. Add 4 liters of fresh cold water, the whole onion (halved), smashed garlic, sliced ginger, and whole peppercorns. Bring to a boil over high heat, then immediately reduce to a gentle simmer. Partially cover and simmer gently for 2 to 2.5 hours, until the meat is tender and the marrow has started to release into the broth. During simmering, skim any remaining foam and fat periodically for a clearer broth.

Season the broth

After 2–2.5 hours when meat is fork-tender, remove onion halves and discard. Taste the broth and add 2 tablespoons fish sauce (or soy sauce) and about 2 teaspoons salt, adjusting to taste. Keep the broth at a very gentle simmer while you prepare the vegetables.

Cook the dense vegetables

Add the corn pieces and peeled halved potatoes to the simmering broth. Continue to simmer for 15–20 minutes, or until the potatoes are almost cooked through and the corn is tender.

Add remaining vegetables

Add banana heart (if using) and the coarsely chopped cabbage. Simmer for another 4–6 minutes until cabbage begins to soften but remains bright. Add the pechay or bok choy and cook 1–2 minutes more just until wilted. Do not overcook — vegetables should be tender-crisp.

Stir in sliced spring onions and freshly ground black pepper. If you like a bit of heat, add the whole green chilies during the last 2 minutes of cooking so they soften but remain whole. Turn off the heat and let the soup rest for 2 minutes to let flavors meld.

To serve, ladle hot bulalo into bowls making sure each bowl gets a generous piece of beef, a bone with marrow if possible, corn, potato, and vegetables. Serve with steamed rice and small bowls of fish sauce with calamansi or vinegar with crushed pepper on the side.