Recipe

Bulalo (Filipino Beef Shank Soup)

A cozy, clear-broth Filipino beef shank soup with bone marrow, corn, potatoes, and cabbage. Comfort food that tastes like you worked harder than you did.

By Matt Campbell

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4.8

A steaming bowl of Filipino bulalo with beef shank, visible bone marrow, corn on the cob rounds, potatoes, and cabbage in a clear broth on a wooden table

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Bulalo is the kind of soup that makes the whole house smell like you have your life together. It is Filipino comfort food at its coziest: beef shanks simmered until the meat gives up, the marrow turns buttery, and the broth tastes like a warm hug that also happens to be deeply beefy.

This version keeps the ingredients easy to find and the steps low drama. We focus on two things: clear broth and tender beef. Then we bring in the classics like corn, potatoes, and cabbage so every bowl feels like a full meal.

Raw cross-cut beef shanks on a cutting board showing the center marrow bone, with a chef knife and small bowls of salt and pepper nearby

Why It Works

Clean, clear broth: A quick parboil and rinse removes the foamy bits that can cloud the broth and dull the flavor.
Fall-apart tender beef: Low simmer, patience, and salting at the right time gets you meat that shreds with a spoon.
Marrow that feels like a cheat code: The bones do the richness for you without needing heavy seasonings.
Veg added at the end: Potatoes and corn get tender, cabbage stays sweet and not overcooked.
Seasoning you control: You finish each bowl with fish sauce, calamansi or lemon, and cracked pepper so it tastes bright, not flat.

Pairs Well With

Storage Tips

Refrigerate: Cool bulalo quickly, then store in airtight containers for up to 4 days (best quality). The fat will rise and solidify on top, which is honestly helpful because it protects the broth. Remove some if you want a lighter bowl.

Freeze: For best texture, freeze the broth and beef (without cabbage). Freeze up to 3 months (best quality). Add fresh cabbage when reheating.

Reheat: Warm gently on the stove until hot. If it looks a little gelatinous when cold, that is a good sign. It means you extracted collagen from the bones. Add a splash of water if it reduced too much.

Meal prep containers filled with bulalo broth and beef shank pieces, cooled on a kitchen counter with lids nearby

Common Questions

What cut of beef is best for bulalo?

Beef shank with bone is the classic because you get both tender meat and marrow. Look for cross-cut shanks with a wide center bone. If you cannot find shank, beef neck bones plus a meaty cut like chuck can work, but shank is the classic.

How do I keep the broth clear?

Two habits: parboil and rinse the beef and bones, then simmer gently instead of boiling hard. Aggressive boiling breaks up impurities and fat into the liquid and turns the broth cloudy.

Do I need fish sauce?

You do not need it, but a small splash at the end gives bulalo that savory depth that plain salt cannot. Start with a little and taste. If you prefer, use more salt and a squeeze of citrus instead.

Can I make bulalo in an Instant Pot?

Yes. After parboiling and rinsing, pressure cook the beef shanks with onion, peppercorns, and water for 45 to 55 minutes, then natural release for 15 minutes. Check for doneness: the meat should be fork-tender. If it is still chewy, pressure cook 5 to 10 minutes more (then quick release or short natural release). Simmer on saute to cook the corn and potatoes, then add cabbage last.

What vegetables can I use?

Corn, potatoes, and cabbage are a favorite trio, but bulalo is flexible. Try pechay (bok choy), green beans, or even a few corn and potato pieces plus leafy greens at the end. Add tender greens last so they stay sweet and not overcooked.

What do you serve with bulalo?

Steamed rice is the classic. I also love it with a simple dipping sauce of calamansi (or lemon) + fish sauce + lots of black pepper.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large stockpot or Dutch oven (6 to 8 quarts)
Fine mesh skimmer or spoon (for foam)
Tongs (for handling shanks)
Chef knife and cutting board
Measuring spoons (optional, but helpful)

A large stainless steel stockpot on a home stove with a wooden spoon and a fine mesh skimmer resting nearby

The first time I really understood bulalo, it was not at a restaurant. It was at a kitchen table where the pot sat in the middle like a centerpiece. Someone cracked the marrow out with a spoon like it was the most normal thing in the world, then chased it with citrus and pepper. That was it for me. It is soup, sure, but it is also a whole little ritual. Now when I make it, I keep it simple, let the bones do the heavy lifting, and I always set out the fish sauce and lemon so everyone can build their own perfect bowl.

Bulalo being ladled from a pot into bowls on a kitchen counter, with steam rising and corn and cabbage visible