Few dishes capture the soul of Filipino comfort food quite like Bulalo. Imagine a simmering pot brimming with fall-off-the-bone beef shanks, creamy marrow tucked inside rich, golden broth, and vegetables so tender they practically melt into every spoonful. Whether you’re bundled up on a rainy day in Tagaytay or simply craving a warm, nostalgic hug in a bowl, Bulalo delivers warmth, flavor, and home in every bite.

Prep Time: 15 mins Cook Time: 2.5–3 hrs Servings: 4–6

Ingredients You’ll Need:

• 1.5 to 2 kg beef shanks (with bone marrow)
• 1 pc onion, halved
• 2 tbsps whole peppercorns
• 2 ears of corn, cut into halves or thirds
• ½ head cabbage, quartered
• 1 bunch pechay (or bok choy)
• 2–3 tbsps fish sauce (patis)
• Salt, to taste
• Water (enough to cover the meat)
• Optional: 2 potatoes, peeled and quartered | green onions | chayote

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Cooking Procedures:

Step 1

Place beef shanks in a large pot of water. Bring to a boil and cook for 10 minutes. Discard the water, rinse the meat, and clean the pot.

Step 2

Refill with fresh water. Add beef, onion, and peppercorns. Simmer over low heat for 2 to 3 hours until beef is fork-tender and marrow is rich. Skim off scum occasionally.

Step 3

Add fish sauce, corn, and potatoes (if using). Simmer for 15 minutes.

Step 4

Stir in cabbage and pechay. Simmer 2–3 more minutes until just tender. Season with salt to taste.

Step 5

Serve while hot with rice and sawsawan made from patis, calamansi, and sili.

“Cooking is at once child’s play and adult joy. And cooking done with care is an act of love.”

–Craig Claiborne

Try this delicious recipe too: Beef Mami Recipe

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