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+ servings
5 from 1 vote
Prep Time
20 mins
Cook Time
2 hrs 10 mins
Total Time
2 hrs 30 mins
Bulalo is a traditional Filipino soup made from beef shank, marrow bone and various Chinese cabbages.
Course: Main Course
Cuisine: Asian, Filipino
Servings: 6 people
Author: Vera Abitbol
  • 2 lb beef shank
  • 6 marrow bones
  • ½ repoloyo (white cabbage) , thinly sliced
  • ½ lb pechay (Chinese cabbage) , finely chopped
  • 2 baby bok choy , peeled
  • 4 firm-fleshed potatoes , peeled and cut into pieces
  • 2 scallions , thinly sliced
  • 4 cloves garlic , chopped
  • 1 (1-inch) piece ginger , grated
  • 2 ears corn , cut into 3
  • 1 tablespoon black pepper
  • 1 tablespoon patis (fish sauce)
  • Salt , to taste
  • 2 limes (or 5 calamansi)
  • Soy sauce
  • Vegetable oil
  1. In a frying pan with a little vegetable oil, brown the potatoes for 4 minutes. Set aside.
  2. Detach the bok choy stems from the leaves. Cut the stems into small pieces and leave the whole leaves intact.

  3. In a pressure cooker, place the beef shank, marrow bones, onion and garlic. Cover with water and cook over low heat for 1 hour and a half.
  4. Remove the foam that sits above the broth and add ¾ cup (200 ml) of boiling water.

  5. Add the ears of corn, potatoes and pepper. Simmer for 10 minutes.
  6. Add the pechay and ginger and cook for 5 minutes.
  7. Add the bok choy stems and cook for 5 minutes.

  8. Add the bok choy leaves and cook for 1 minute.

  9. Season with fish sauce.
  10. Remove from heat and serve hot with a mixture of soy sauce and lime or calamansi juice.

Recipe Notes
  • Cooking the bulalo slowly over low heat brings out the flavor of the meat and keeps the meat very tender.
  • The cooking time mentioned here is given as a reference and depends on the quality of the meat. Poke the meat with a fork to check its tenderness.