BULALO (Beef Bone Marrow Soup)

 A flavorful soup made with beef shanks and bone marrow.

Bulalo is a popular Filipino dish for its flavorful and hearty beef soup.  It is made from beef shanks and bone marrow, simmered for hours until the meat is tender and the broth is infused with the flavors of the bones. The dish typically includes vegetables such as cabbage, corn on the cob, and bok choy, which are added towards the end of the cooking process to maintain their freshness and crispness. 

To make bulalo, beef shanks are typically used as they contain a good amount of meat and marrow, which adds depth and richness to the soup. The beef shanks are simmered with onions, garlic, and spices such as peppercorns and bay leaves. The long cooking process allows the flavors to meld together and the meat to become tender and fall off the bone.

Traditionally, bulalo is served piping hot in a large bowl with broth, meat, and vegetables such as cabbage, corn on the cob, and bok choy. Some variations may include adding potatoes or other root vegetables. The soup is typically enjoyed with steamed rice and a dipping sauce made of fish sauce, calamansi (Filipino lime), and chili peppers. The warm and savory broth and the tender beef and vegetables make bulalo a comforting and satisfying meal, particularly during cool weather.

This dish is a famous specialty in the province of Batangas in the Philippines, where it originated. A hearty and filling dish enjoyed by many Filipinos that has gained widespread popularity nationwide and is now commonly found in Filipino restaurants and eateries, as well as in homes as a special treat for gatherings and celebrations.

Here's a simple recipe video for making bulalo:

Ingredients

• 1 kg. beef shanks with marrow bones
• water enough to cover the beef shanks and bones
• 1 piece onion, chopped
• 2 stalks of green onions, chopped
• 1 piece corn cob, cut into 4-6 pieces
• 1/2 medium-sized cabbage, cut in half
• to taste fish sauce
• 4 pieces pechay, cut into halves

Procedure:

1. Place the beef shanks and bone marrow in a large pot. Cover them with water and bring to a boil. Let it boil for about 5 minutes to remove impurities. Drain the water and rinse the beef shanks and bone marrow. Clean the pot.

2. Refill the pot with fresh water, enough to cover the beef shanks and bone marrow. Add the chopped onion and green onion. Bring the pot to a boil, then reduce the heat to low and simmer for about 2 to 3 hours until the meat is tender. Skim off any foam or impurities that rise to the surface during simmering.

3. Once the meat is tender, season the broth with fish sauce (patis) to taste. Add more water if needed, depending on how much soup you prefer.

4. Add the corn on the cob and cook for 10 minutes. Add the cabbage and pechay to the pot. Simmer for another 2-3 minutes until the vegetables are cooked but still crisp.

5. Remove the beef shanks, bone marrow, and vegetables from the pot and transfer them to a serving dish.

6. To serve, ladle the hot broth over the beef and vegetables. Serve with steamed rice on the side.

Optional: You can also prepare a dipping sauce by combining fish sauce, calamansi juice (or lime juice), and chopped chili peppers. The dipping sauce adds a tangy and spicy kick to the bulalo.

Other beef cuts that are suitable for bulalo. Here are a few options:

1. Beef Bone-in Short Ribs: Short ribs are well-marbled and have a rich flavor, making them a great substitute for beef shanks. They will add a meaty and tender texture to your bulalo.

2. Beef Chuck Roast: Chuck roast is a flavorful cut that becomes tender when cooked for a long time. It has a good balance of meat and fat, which will add richness to your bulalo.

3. Beef Oxtail: Oxtail is another popular choice for making soups and stews. It has a gelatinous texture when cooked slowly, adding a luxurious mouthfeel to your bulalo.

4. Beef Brisket: Brisket is a tough cut of meat that becomes tender and flavorful when cooked low and slow. It has a good amount of fat, which will give your bulalo a rich and hearty taste.

Other vegetables that are suitable for bulalo. 

While the traditional vegetables used in bulalo are cabbage, corn on the cob, bok choy, pechay and potatoes, you can certainly experiment with different vegetables to add variety and personal preference. Here are some alternative vegetables you can consider adding to your bulalo:

1. Green Beans: Fresh green beans provide a crisp texture and a hint of freshness to the soup. Trim the ends and cut them into bite-sized pieces before adding them to the bulalo.

2. Chayote: Chayote is a popular vegetable in Filipino cuisine and can be a great addition to bulalo. Peel the chayote, remove the seed, and cut it into chunks before adding it to the pot.

Remember to adjust the cooking time based on the vegetables you choose, as some may require less time to cook than others. You can add the alternative vegetables to the pot along with the beef and let them simmer until they reach your desired tenderness. Enjoy experimenting with different vegetables to customize your bulalo according to your taste preferences!

To store leftover bulalo properly, follow these steps: 

1. Allow the bulalo to cool: Let the leftover bulalo cool down at room temperature for about 1-2 hours before storing it. This helps prevent the formation of condensation inside the storage container.

2. Separate the meat and soup: If you have leftover meat and vegetables, separate them from the soup. You can store them together or separately, depending on your preference.

3. Store in airtight containers: Transfer the bulalo and soup to airtight containers or resealable plastic bags. Make sure the containers are clean and dry before adding the leftovers. If you have a large quantity of bulalo, you can divide it into smaller portions for easier storage and future use.

4. Refrigerate or freeze: Place the containers in the refrigerator or freezer, depending on your storage needs.

• Refrigeration: If you plan to consume the leftover bulalo within 2-3 days, store it in the refrigerator. The cold temperature will help slow down bacterial growth. Consume the bulalo within the recommended timeframe for safety and quality.
• Freezing: If you want to store the bulalo for a longer period (up to a few months), freezing is the best option. Make sure to label the containers with the date for easy reference. When freezing, leave some headspace in the containers as liquids expand when frozen.

5. Thaw and reheat properly: When you're ready to enjoy the leftover bulalo, thaw it in the refrigerator overnight if frozen. To reheat, you can either do so on the stovetop or in the microwave until heated through. Ensure that the soup reaches a safe temperature of at least 165°F (74°C) to prevent any foodborne illnesses.

Remember, it's essential to follow proper food safety guidelines when storing and reheating leftovers. If the bulalo has been left at room temperature for more than 2 hours, it's recommended to discard it to avoid the risk of bacterial contamination.

Other popular soups in the Philippines:

1. Sinigang: Sinigang is a sour soup made with tamarind or other souring agents such as guava, kamias (bilimbi), or unripe mango. It is typically cooked with meat (pork, beef, shrimp) and a variety of vegetables like kangkong (water spinach), radish, eggplant, and string beans.

2. Tinola: Tinola is a ginger-based soup traditionally made with chicken. It includes ingredients like ginger, garlic, onion, and fish sauce (patis). It is usually loaded with green papaya or chayote, as well as spinach or malunggay leaves.

3. Nilaga: Nilaga is a simple boiled soup that showcases the flavors of the ingredients. It typically consists of beef or pork with potatoes, cabbage, and other vegetables. The broth is often flavored with onion, garlic, and black peppercorns.

4. Kare-Kare: Kare-Kare is a rich and savory stew made with a peanut-based sauce. It commonly includes oxtail, tripe, or pork hocks cooked with vegetables like eggplant, bok choy, and string beans. It is usually served with shrimp paste (bagoong) on the side.

5. Bulanglang: Bulanglang is a vegetable soup that varies across different regions of the Philippines. It typically contains a combination of local vegetables such as squash, okra, tomatoes, malunggay leaves, and fish or shrimp.

6. Batchoy: Batchoy is a popular noodle soup originating from Iloilo City. It features a flavorful broth, usually made from pork or beef, along with noodles, pork innards (such as liver and kidneys), and topped with crushed chicharron (pork cracklings) and spring onions.

These are just a few examples of the many delicious soups you can find in the Philippines. Filipino cuisine offers a wide variety of soups that cater to different tastes and preferences, making them comforting and satisfying dishes.