RCI-SP.004.0049.001
Bulalo
Bulalo is one such favorite soup and the hotter it is the better. It is best complemented by the marrow that is tapped out of the bone. This delightful Beef soup is a specialty of the cattle-raising region in the province of Batangas.
Prep8 min
Cook12 min
Total20 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Place the beef shanks and marrow bones in a large stockpot and cover with cold water. Bring to a boil over high heat and blanch for 5 minutes to remove impurities, then drain and rinse the bones thoroughly.
10 minutes
2
Return the cleaned bones to the pot and add fresh water enough to fully submerge them. Bring to a boil over high heat.
10 minutes
3
Add the big onion, halved, to the pot along with black pepper to taste. Skim off any foam or fat that rises to the surface during the first few minutes of boiling.
5 minutes
4
Reduce the heat to low and allow the soup to simmer slowly, keeping the lid slightly ajar. Continue simmering until the beef is very tender and the broth becomes rich and gelatinous.
180 minutes
5
Check and adjust the water level periodically during simmering to ensure the bones remain submerged. Season with additional black pepper as needed.
5 minutes
6
Add the leeks, cut into 2-inch pieces, to the pot during the last 10 minutes of cooking. Simmer until the leeks are just tender but still vibrant.
10 minutes
7
Taste the broth and adjust seasoning with black pepper as desired. Ladle the soup into deep bowls, making sure each serving includes a piece of bone marrow, beef shank, and leeks.