The secret to a great bulalo lies in the beef shank—a cut from the lower leg of the cow. As it simmers, the collagen breaks down, creating a rich, almost buttery broth. The real treat is the bone marrow (if you’re lucky enough to get some), which melts in your mouth and sets bulalo apart from other beef soups.
While the marrow is the prized part, don’t worry if your cut is marrow-free. As long as you slow-simmer the fat and bones, you’ll still achieve that signature bulalo flavor. This soup can be enjoyed year-round but is especially satisfying on rainy days.
Bulalo vs. Nilaga: What's the difference?
At first glance, bulalo and nilaga seem identical—both involve slow-simmering beef with vegetables in a clear broth. The key distinction?
- Bulalo specifically uses beef shank with bone marrow, which is where all that rich, velvety mouthfeel comes from.
- Nilaga can be made with other beef cuts, like ribs or brisket, and often keeps the initial boiling liquid, simply skimming off the scum.
So, is bulalo just a type of nilaga?
Technically, yes—bulalo is "Nilagang Bulalo." They share the same cooking process, but the use of marrow-rich beef shank makes bulalo a more flavor-packed version of nilaga.
Pressure Cooker vs. Stovetop
Cooking bulalo in a pressure cooker or over the stovetop yields two slightly different but equally delicious results.
Pressure Cooker: If you’re short on time, the pressure cooker gets the job done in just 45 minutes. This results in a clearer, "cleaner"-tasting broth with less fat rendered into the soup. Because the fat stays intact in the beef, the meat has a bouncier texture and a touch more flavor.
Stovetop: The classic way takes about 3 hours, but it rewards you with a richer, cloudier broth due to the fat slowly rendering out. The beef, in turn, becomes fall-apart tender–ideal for enjoying with rice and a flavorful dipping sauce.
The choice comes down to preference. Either way, you're in for a soul-warming bowl of comfort food.
Ingredients
Ingredients
- 600g beef shank, bone-in
- ¼ cup crushed and peeled garlic
- ½ cup largely chunked onion
- 1 tbsp whole peppercorns
- 8 cups beef broth (or 1 beef cube + water)
- 1 cup corn, cut into chunks
- 1 cup sitaw, cut into medium pieces
- 1 cup chopped cabbage
- 1 cup pechay, halved and washed
- patis (fish sauce), to taste
- calamansi, to taste
- salt, to taste
Prepare beef: Place beef shank in a large pot and cover with water. Bring to a boil over high heat. Let boil for 3-5 minutes, skimming off any impurities that rise to the surface. Drain and rinse the beef under running water.
Make broth: Return beef to the pot (or pressure cooker). Add garlic, onions, and whole peppercorns. Pour in beef broth, ensuring the beef is fully submerged. Bring to a boil, then lower the heat to a gentle simmer. Cover and cook until beef is fork-tender.
- Stovetop: 3 hours, adding water as needed.
- Pressure cooker: 45 minutes under high pressure.
Add vegetables: Once beef is tender, add corn, sitaw, cabbage, and pechay. Cover and let cook until just tender, about 6–8 minutes.
Season and serve: Taste the broth and adjust seasoning with patis, calamansi juice, and salt. Serve hot with steamed white rice. Pair with a dipping sauce of patis-calamansi and chopped chilies.
