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Filipino

Bulalo (Filipino Beef Bone Marrow Soup)

Bulalo is a Filipino beef shank and bone marrow soup simmered until rich, then finished with sweet corn, cabbage, and spring onion.

Published and reviewed by Kitchgrow on 2 September 2026Updated

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Bulalo (Filipino Beef Bone Marrow Soup)

2 hr 15 mintotal

Prep 15 min · Cook 2 hr

Serves
2
Difficulty
Medium
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

No separate inactive time is required; the long simmer is what tenderizes the beef and keeps the broth rich but clear.

Method

  1. Add beef shank and water to a large pot, bring to a boil, then skim off the foam from the surface.

  2. Add onion, garlic, and black peppercorns, then lower the heat and simmer for 90 minutes.

    1 hr 30 min

  3. Check that the beef is becoming tender, then add sweet corn and simmer for 15 minutes.

    15 min

  4. Season with salt and continue simmering for 5 minutes.

    5 min

  5. Add cabbage and cook for 3 to 4 minutes until just tender.

    3–4 min

  6. Finish with spring onion greens and serve while the broth is very hot.

How to tell it's done

The beef should be very tender, the marrow soft, and the broth clear but rich.

Getting it right

Tip

Keep the simmer gentle after the first boil; this helps the broth stay cleaner and clearer.

What to serve it with

Serve with steamed rice and a small soy-calamansi dipping sauce for the beef.

Common mistakes

The broth looks cloudy or greasy.
Skim well after the first boil, simmer gently instead of boiling hard, and chill leftovers so excess fat can be lifted off.

Substitutions

  • Beef Shank → Beef — Use another bone-in beef cut if beef shank is unavailable, but marrow flavor will be lighter.
  • Sweet Corn → Sweet Corn Kernels — Use kernels if whole corn is unavailable, adding them near the end.

Storing and reheating

Refrigerate bulalo for up to 3 days. Reheat the beef and broth gently, adding fresh cabbage near serving; freeze the beef and broth for up to 2 months without the vegetables.