Beef Bulalo (Beef Shank Soup)

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Beef Bulalo 🍲 originates from Batangas, Philippines, renowned for its robust culinary traditions. This hearty soup features beef shank simmered with garlic, onion, peppercorns, and bay leaves until tender, creating a flavorful broth.🧄🧅 The addition of corn, string beans, pechay, and napa cabbage adds texture and nutrition, making it a comforting dish enjoyed during gatherings and colder seasons. Served hot with a side of fish sauce and calamansi or lemon, Beef Bulalo exemplifies Filipino cuisine's ability to transform simple ingredients into soul-satisfying meals that bring people together.🌿🌽


NUTRITION FACTS (approximately per serving):

Calories: 350

Protein: 28g

Fat: 20g

Carbohydrates: 18g

Fiber: 4g

Sodium: 750mg


Prep Time: 15 minutes

Cooking Time: 2-3 hours

Total Time: 2 hours 15 minutes - 3 hours 15 minutes

Servings: 2-4


Please note that these values are approximate and can vary depending on the specific brands and quantities of ingredients you use. Additionally, the nutrition facts can change if you adjust the recipe or serving size. Be sure to check product labels and use a nutrition calculator for precise values, especially if you have specific dietary requirements or restrictions.


INGREDIENTS:

  • 3 pieces Beef shank

  • 4-5 cups Water

  • 1 tablespoon Salt

  • 6 cloves Garlic (pounded)

  • 2 pieces Onion (Sliced)

  • 1 tablespoon Whole peppercorn

  • 2 pieces Bay leaves

  • 1 piece Beef broth cube (optional)

  • 1 piece Corn (Chopped into 4)

  • String beans (cut - amount depending on preference)

  • Pechay (amount depending on preference)

  • Napa cabbage (amount depending on preference)


DIRECTIONS:

Step 1: Prepare the Ingredients

  • Wash and clean the beef shank. Set aside.

  • Clean and chop the corn and string beans. Set aside.

  • Wash the pechay and napa cabbage. Set aside.

  • Pound the garlic and slice the onions. Set aside.


Step 2: Initial Boil

  • In a large pot, combine the beef shank, salt, and water. Bring to a boil over high heat.

  • Once boiling, reduce to medium heat and simmer for 1 hour. Skim off any scum that rises to the surface.


Step 3: Add Aromatics

  • After an hour, add the garlic, onion, whole peppercorns, and bay leaves to the pot.

  • If needed, add more water to keep the beef submerged. Continue to simmer for another 1-2 hours or until the beef is tender, checking occasionally and adding water as needed.


Step 4: Cook the Vegetables

  • Once the beef is tender, remove it from the pot and set aside.

  • Add the chopped corn to the same pot and boil until cooked through (about 10 minutes).

  • Add the string beans and blanch for 2-3 minutes, then remove and set aside.

  • Blanch the pechay and napa cabbage for 1-2 minutes, then remove and set aside.


Step 5: Final Adjustments

  • Taste the soup and add the beef broth cube if needed for extra flavor.

  • Adjust seasoning with salt and pepper to taste. If the soup is too strong, dilute with a bit more water.


Step 6: Assemble the Dish

  • In a serving bowl, place the cooked beef shank.

  • Arrange the cooked vegetables (corn, string beans, pechay, and napa cabbage) around the beef.

  • Strain the soup to remove any solids and pour it over the beef and vegetables.


TIPS:

  • Choose Quality Beef Shank: Opt for beef shank with some bone-in pieces for added flavor and richness in the broth.

  • Skim the Broth: Regularly skim off any foam or impurities that rise to the surface during simmering to keep the broth clear and flavorful.

  • Enhance with Bone Marrow: For an extra indulgent touch, include pieces of bone marrow along with the beef shank to enrich the soup.

  • Adjust Seasoning Carefully: Taste the broth as it cooks and adjust the seasoning (salt, pepper, and beef broth cube) gradually to achieve the perfect balance of flavors.

  • Serve with Condiments: Offer condiments like fish sauce, calamansi or lemon wedges, and freshly ground black pepper on the side for diners to customize their bowls.

  • Make Ahead for Better Flavor: Like many soups, Beef Bulalo tastes even better the next day as the flavors meld together. Consider making it ahead of time for a convenient meal option.

  • How to Store: To store Beef Bulalo, cool it to room temperature and transfer into airtight containers or resealable bags. Refrigerate for up to 3-4 days or freeze for up to 3 months. Before storing, remove excess fat that solidifies on the surface to maintain freshness. When ready to enjoy, thaw in the refrigerator overnight or defrost in the microwave, then gently reheat on the stovetop. Adjust seasoning as needed before serving to bring out the best flavors.


Serve & Enjoy! 💖

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