Bulalo (Filipino Beef Soup)
A rich, comforting Filipino beef soup made with marrow bones and tender short ribs (or shank). The long-simmered broth is collagen-rich and deeply flavorful—perfect with hot rice and a spoonful of marrow.
Yield
4
Time
2 hours 5 minutes
Ingredients
4 lb (about 1.8 kg) beef short ribs or beef shank with marrow bones
1/2 large onion, cut into large pieces
3 scallions (green onions), sliced; separate whites and greens
3 heads bok choy, separated
1/2 small head cabbage, cut into large pieces
2 medium russet potatoes, peeled and cut into large cubes
1 ear corn, cut into 3–4 pieces
1/2 tablespoon (1.5 tsp) salt
1 teaspoon black pepper
6 cups water (start with 4 cups, then add 2 cups later)
1 teaspoon beef bouillon (e.g., Dasida)
Fish sauce, to taste
Instructions
Step 1
Clean the beef and bones: either soak in cold water for 1 hour, then drain and rinse, or parboil the beef and bones for 10 minutes, then drain and rinse. Pat dry and set aside.
Step 2
Prepare vegetables: chop the onion into large pieces; slice scallions and keep whites and greens separate; separate bok choy; cut cabbage into large pieces; peel and cube the potatoes; cut the corn ear into 3–4 pieces.
Step 3
In a large pot, add the cleaned beef and marrow bones, onion pieces, scallion whites, salt, and black pepper. Pour in 4 cups of water. Cover and bring to a boil over medium-high heat.
Step 4
When it reaches a boil, reduce heat to medium-low and simmer, covered, until the meat is tender, about 1 1/2 hours. Skim off any scum or excess fat that rises to the surface periodically.
Step 5
Once the meat is tender, add the remaining 2 cups of water and the beef bouillon. Bring the pot back to a boil and skim any additional fat if needed.
Step 6
Add the potato cubes and corn pieces. Boil uncovered for 5–7 minutes.
Step 7
Add the bok choy and cabbage, cover, and simmer for another 5 minutes or until the greens are wilted and vegetables are just cooked through.
Step 8
Season to taste with fish sauce. Ladle into bowls, top with the scallion greens, and serve hot with rice. For best enjoyment, spread the marrow over rice or mix marrow into the rice before eating.
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