Classic Filipino Beef Shank and Bone Marrow Soup

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Bulalo is a beloved Filipino beef shank soup prized for its rich marrow and slow-simmered beef flavor. The long, gentle simmer draws gelatin and creamy marrow from the bones, while sweet corn and tender vegetables soak up the deeply savory broth. Served piping hot, it is pure comfort in a bowl.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 22 gFat
• 8 gSaturated Fat
• 32 gCarbs
• 4 gFiber
• 6 gSugar
• 38 gProtein
• 720 mgSodium
• 920 mgPotassium
• 80 mgCalcium
• 5 mgIron
• 18 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the beef and broth

• 3 lbs beef shank with marrow bone, cut into 2-inch pieces
• 8 cups cold water
• 1 large yellow onion, peeled and quartered
• 1 whole head garlic, halved across the middle
• 2-inch knob fresh ginger, lightly smashed
• 1 tablespoon whole black peppercorns
• 2 tablespoons fish sauce, plus more for serving

For the vegetables

• 2 ears sweet corn, husked and cut into 2-inch rounds
• 2 medium Yukon Gold potatoes, peeled and quartered
• 1 small Napa cabbage (pechay), leaves separated
• 1 cup green beans, trimmed into 2-inch lengths
• 2 scallions, thinly sliced for garnish

For serving

• Steamed jasmine rice
• Calamansi or lemon wedges
• Patis (fish sauce) to taste

Directions

1. Place the beef shank pieces in a large stockpot, cover with cold water, and bring to a boil over high heat. Boil for 5 minutes, then drain and rinse the beef under cold water to remove impurities; clean the pot.
2. Return the parboiled beef to the pot with 8 cups fresh cold water, the onion, garlic, ginger, and peppercorns. Bring slowly to a gentle simmer over medium-low heat, skimming any foam that rises during the first 30 minutes.
3. Partially cover and simmer very gently for 2 hours, or until the meat is fork-tender and beginning to pull away from the bone. Do not let the broth boil or it will turn cloudy.
4. Add the corn rounds and potatoes to the pot and continue simmering uncovered for 20 minutes, until the potatoes are just tender. Season the broth with 2 tablespoons of fish sauce and taste, adjusting as needed.
5. Stir in the green beans and Napa cabbage leaves and cook for 3-4 minutes more, just until the greens wilt but stay bright. Turn off the heat and let the soup rest for 5 minutes so the marrow softens further inside the bones.
6. Ladle the broth, vegetables, and beef into large deep bowls. Use a small spoon to scoop the rich marrow from each bone and stir it into the hot broth.
7. Garnish with sliced scallions and serve immediately with steamed jasmine rice, calamansi wedges, and extra fish sauce on the side for seasoning.

Cook’s Notes

• Use a heavy-bottomed pot and keep the heat low; a hard boil emulsifies the fat and produces a cloudy, greasy broth instead of a clear one.
• Choose shank pieces with a thick, intact marrow center—ask your butcher for cross-cut slices about 1.5 inches thick for the best yield.
• Parboiling and discarding the first water is the traditional step that gives bulalo its clean, sweet flavor rather than a gamy taste.
• For deeper color and a slightly richer broth, add 1 small beef bone (about 1 lb) along with the shank during the long simmer.
• Bone marrow softens fully only after the meat is very tender, so resist the urge to scoop it early or it will still be solid.

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