Filipino Bulalo

I often wish that there would always be a pot of soup of the stove. Warm and ready to go any time of the day, all day, and every day. How cool would that be, especially if you had a wood burner or something and it was your task to keep that warm pot of goodness warm all day long. I know I would be into something like that! I don’t want to be premature but I think fall sprung in Wisconsin. What does that mean? Well, what it means every fall Sunday at the Phillips house; comfort food season.

This weekend was no exception. The chicken pot pie came rolling out as did pumpkin spiced ‘you name it desserts’, as well as soup. The thought of soup seemed like a warm blanket on a cold afternoon. Granted chicken pot pie is that thickening agent that just coats your stomach lining, and almost putting you instantly to sleep, but that soup on the otherhand, well that got me thinking. Thinking not only about how delicious each bite would be, but thoughts of making a rustic bread,, and leaving that soup of the stove all darn day only to be had more of later. That’s when I thought of the communal Filipino soup known as Bulalo.

Filipino Bulalo Soup Recipe
Filipino Bulalo Soup Recipe

The thing about bulalo is that it might be intimidating if it is served in front of you without ever have tried it. It’s almost like a Mexican caldo de res where you get large chunks of meat and vegetables. It’s definitely a spoon, fork, knife, and hand meal so probably best to eat around close friends and family in case you get down and dirty and want to roll up your sleeves, not have a care in the world and just get to town on some bone marrow!

Yes, the bone marrow. It’s the luxurious part of this soup and part of the beauty. Beef bones with marrow, cooked really low and slow until pot roast tender. That’s this soup. Simple, delicious, and slurpable.

Let’s get started.

Ingredients:

  • 2.5 lbs of beef shanks
  • water
  • 2 bundles of bok choy, quartered whole
  • 3 ears of corn, cut into half, or quarters
  • 1 medium onion, quartered
  • 2 tbsp black peppercorns
  • pinch of salt, to taste
  • 1 head garlic, top cut off (exposing cloves)
  • 1 tbsp fish sauce, more to your liking
  • 1/2 small green cabbage, roughly chopped
  • limes, optional
  • cooked jasmine rice, per serving
  • fried shallots, optional
  • fried garlic, optional

Start by adding cold water to a stock pot. Add the beef shanks (find these on the cheap at local Mexican grocery stores), and turn on the heat to a medium high heat.

Cook the shanks for about 15 minutes or until they come to a boil for about 5 minutes. During the boil, get a large spoon out and skim the top surface of all of the bone scum. Discard the scum. We are going to discard the water and scum anyway but it’s always nice to get rid of the majority ahead of time.

Put a strainer in your sink and pour the beef and water into the strainer. Rinse the beef well.

Rinse out the stock pot. Place the bones back in the pot along with the onion, garlic, and peppercorns. Fill to cover with water, and return to a boil.

Filipino Bulalo Soup Recipe
Filipino Bulalo Soup Recipe

While the beef is boiling, continue to skim off any scum that comes to the surface and discard. After about 4 hours, remove the garlic, onion, and any peppercorns.

Season the stock with fish sauce and some salt. Stir and taste. If the stock is getting a bit low, add a bit more water to your liking, just keep the beef stock flavored as you add more water.

Add in the corn and cook on medium-low heat for about 10 minutes or so. Once the beef is ultra tender, add in the bok choy and cabbage. I tossed in a small amount of fresh green beans from our garden as well (not necessary), and give that a good stir. Good for another 10 minutes or so, give a taste and adjust salt if necessary.

When you are ready to serve, transfer some of the soup mixture into a soup serving bowl, ensuring some beef bone, corn, and cabbage, then give a good squeeze of lime. Serve alongside a big bowl of cooked jasmine rice, and dig in! I like to top mine with fried garlic chips and shallots, and some fresh chili, but that’s just me.

Not only is this a great communal dish, but it is one that is perfect for long, cold days and evenings, and one that is sure to please a crowd.

Get a plate. Take some rice onto the plate. Slurp some broth. Spoon out some chunks of cabbage or beef onto the rice. Get into it. Repeat.

Hope you enjoy!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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