This Bulalo recipe should be called the ultimate collagen soup. The bone stock is healthy and full of goodness from slow cooked beef shanks with bone, extra marrow bones, and simple additions of sweet corn on the cob and green cabbage. This is one Filipino soup that reaches new heights in comfort and wellness.
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When I was in Bacolod, Philippines I completely remember and will never forget my experience eating cansi. It was so rich with spoonfuls of super tender beef shanks and the stock crafted from bones, collagen, marrow fat, and a savory sour soup that was addicting.
I loved it so much that bulalo has been my runner up, and frankly, an easy recipe that can be made at home anytime.
It’s similar to cansi in that it features the same osso buco beef, or in other words, beef shanks and extra marrow bones slow cooked to tender perfection.
The ingredients are easy to find at any grocery store and that fact that my kids will eat this healthy collagen soup, it’s a total winning dish for me.
I find the nutritional value of the bone stock to be worth every reason why one should be learning and making this recipe.
Is bulalo beef shanks the same as osso buco?
Osso buco refers to the preparation, but the actual beef shanks are almost identical. The beef shank is cross-cut with the bone in.
Both osso buco and bulalo offer the beautiful versatility and tenderness of beef shank meat, and the benefits of marrow rich bones, but the names refer to two totally different preparations.
What is good about Bulalo?
- It’s a type of collagen soup made from beef shanks with bones and rich with marrow.
- I call it the skin health soup because unprocessed collagen is good for the skin and joints.
- Bulalo is very simple and easy to make, and with few ingredients.
- Kid friendly recipe. I scoop the stock over rice and add the tender meat with some corn on the cob, and my kids are so happy.
- Beef bone stock is a soup with the most collagen.
- Gluten Free
What is Bulalo
Bulalo is a simple Filipino soup made with beef shanks with the bone in, very slow simmered in water and simple seasonings to come out with super tender beef and a collagen-rich soup that is filling, heathy, and comforting.
It is often enjoyed with additions like sweet corn on the cob and green cabbage.
Sometimes bulalo is mixed up with nigala, another Filipino soup with a similar method and mostly the same ingredients. However, bulalo is specific because it uses beef shanks with bones. Adding extra marrow-rich bones takes this recipe next level.
Brief History on Bulalo
Bulalo is an iconic Filipino dish that has a humble, yet fascinating history. Although there is no definitive account of its exact origin, it is widely believed to have originated in the province of Batangas in the Philippines.
Bulalo became popular during the Spanish colonial period, as it was a practical way to utilize the beef shanks and bones, which were often considered less desirable cuts of meat.
Makes a lot of sense when you consider the myriad Filipino dishes that can consist using everything from head to tail. Nothing goes to waste.
The slow cooking method used to prepare bulalo allowed the tough beef shanks to become tender while also extracting the flavors and nutrients from the bones.
Originally, bulalo was a rustic dish enjoyed by the locals.
However, over time, its popularity spread, and it became a staple in Filipino cuisine.
You can find restaurants, called bulalohans, dedicated to just making bulalo!
You can find bulalo made with variations and adaptations throughout the different provinces, however, the use of beef shanks with bone stays the same.
Benefits of Bone Stock
Bone stock, sometimes known as bone broth, offers several benefits for our health and well-being. Here are some of the key benefits of bone stock:
- Rich in collagen: Bone stock is a great source of natural collagen, a protein that supports skin elasticity, joint health, and connective tissues.
- Gut health: Bone stock contains gelatin, which is known to support a healthy gut lining, soothe, and aid in digestion.
- Nutrient-dense: Bone stock is packed with essential nutrients and minerals such as calcium, magnesium, phosphorus, and potassium. These nutrients are important for maintaining strong bones, supporting muscle function, and promoting overall well-being.
- Joint health: The collagen and gelatin in bone stock are beneficial for joint health. They help to lubricate joints, reduce joint pain and inflammation, and support the maintenance and repair of cartilage.
- Hydration: Bone stock is a hydrating and nourishing soup. It is a great way to increase your fluid intake.
Benefits for the Skin
While you might need to eat a lot of collagen to support skin health, these pros are not a bad reason to make some bulalo today…
- Improves Skin Elasticity: Consuming collagen can boost skin elasticity, helping to reduce the appearance of fine lines and wrinkles, leading to a more youthful-looking complexion.
- Hydrates the Skin: Collagen supports skin hydration and moisture retention, which can improve skin texture and appearance.
- Promotes Wound Healing: Collagen plays a vital role in the healing of wounds and the repair of skin, promoting faster recovery and a healthy skin barrier.
- Strengthens Hair and Nails: The amino acids in collagen can help strengthen hair and nails, preventing brittleness and breakage.
- Reduces Stretch Marks and Cellulite: By improving skin elasticity and hydration, collagen can help reduce the visibility of stretch marks and cellulite.
INGREDIENTS
The more classic ingredients for Bulalo are:
- Beef shanks with Bone
- Extra marrow bones – Optional, but I can’t resist. It’s so good and really elevates making this a collagen soup recipe.
- Water
- Vegetable Broth – for flavor boosting
- Fish Sauce – Adds umami flavor
- Onion
- Whole Peppercorns
- Salt – optional, to taste
- Black Ground Pepper – optional, to taste
- Corn on the cob
- Green cabbage
- Green Scallions – garnish
- Oil
- Potatoes – I added a few Yukon Gold potatoes as my kiddos love them, but potatoes are optional!
OPTIONAL
- add lemongrass and ginger for an extra fragrant broth
These ingredients are easy to find at any grocery store and are the key elements for creating a flavorful and collagen-rich Bulalo soup.
EQUIPMENT
- Cutting Board
- Chef’s Knife
- Large stock pot
- Soup Skimmer
- Ladle
HOW TO MAKE Bulalo Step by Step
Here’s a guide on how to make this Bulalo recipe.
Firstly, if you wish for a clear broth you can boil your meat first for thirty minutes. Wash the meat and discard the water, and add this meat to clean water to begin the stock.
Instead of searing the meat, then just sauté the aromatics then add the meat, and then the liquids.
If you buy a high quality, grass-fed, pasture meat then you can go straight to cooking with the below steps.
Instructions:
- In a large stock pot, heat oil and then add the beef shanks. Sear both sides.
- Add pieces of onion, peppercorns, and fish sauce. Sauté for one minute.
- Add the extra marrow bones.
- Fill the pot with water, enough to cover the ingredients. I used 2 liters for this recipe. Add additional vegetable broth. Everything needs to be totally submerged. Bring it to a boil.
- Once it starts boiling, skim off anything that rises to the surface using a soup skimmer. This will help keep the stock clear. I skimmed the broth many times over, and the broth was super clear at the end.
- Reduce the heat to low and let it LOW simmer for 2.5 to 3 hours, or until the beef is fork tender.
- Skim the top of the soup often. A clear broth indicates a collagen-rich and is sometimes considered the perfect preparation of bulalo.
- Add salt and pepper to taste.
- Skim the soup more and remove the chunks of onions if you prefer. I removed the chunks of onions and felt it was a more refined stock.
- Add potatoes and scallion whites.
- Add the corn on the cob. Then add green cabbage last.
- Once everything is cooked, remove the pot from heat.
- Ladle the Bulalo into large bowls, making sure to include stock, beef shanks, corn, cabbage, and any other veggie in each serving. Garnish with scallions. Serve hot and enjoy the comforting and collagen-rich Bulalo soup.
Customize your Bulalo by adding other vegetables or spices according to your preference. It’s a flexible recipe that can be adjusted to suit your taste.
Step by Step Images to make Filipino Collagen Soup Bulalo
Is that fat on top of my Collagen Soup?
Fat from bone stock soup will float to the top of the pot. Considering the recipe here had almost three liters of liquid, the fat content was very low.
In fact, after refrigeration, there was very little fat that solidified on top of the soup.
You can easily remove the fat off the soup after refrigeration. You can also take a little paper towel or large spoon and remove some of the top layer of the soup before serving.
Overall, this soup was on the healthier side with a clear broth that was delicious without added fats, butter, or oils.
NOTES ON MAKING This Bulalo Recipe
- The key to a successful bulalo recipe is to go low and slow. Boiling will make the beef tough, so low simmer for a longer period of time to get the meat very tender.
- Once the meat is tender, finish completing the soup and serve right away. Do not over cook the meat because you will burn off the collagen and the meat will be tough.
What is the foam on top of my soup?
Denatured congealed protein that often arises from the boiling of beef bones to make bone stock will rise to the top and look a little foamy. REMOVE the scum right away so this doesn’t start to mix in with your soup.
Why is my bulalo cloudy?
Keep skimming the soup often and remove all the soup skum that rises to the top. The result will be clear broth.
ADD INS AND VARIATIONS
- Add in baby bok choy.
- Add in a spoon of tamarind paste and make the broth take on a tangy profile.
- Put chili oil on the side.
- Add green jackfruit shreds.
- Add long green chillies.
What to Serve with Bulalo
I think every lover of meaty dishes will appreciate the comfort of bulalo, and the simplicity doesn’t require much.
Serve bulalo with steamed rice on the side.
If you are looking to make a large table of food, you can pair bulalo with simple sides such as rice and vegetarian pancit, or stir fried soba noodles.
MORE SOUP RECIPES TO TRY
If you love comforting dishes that really are filling and have tons of made-from-scratch, lip-smacking yumminess then be sure to try Filipino arroz caldo with chicken and ginger, tender pork sinigang soup, tender beef shanks sinigang, super easy chicken sinigang, and Hainanese chicken rice.
Bulalo Recipe (Collagen Soup Bone Stock)
Equipment
- 1 Large Stock Pot
- 1 soup skimmer
- 1 ladle
Ingredients
- 3 lbs Beef Shanks with bone
- 1 lb Marrow Bones
- 1 tbsp Oil
- 1½ tbsp Fish Sauce
- 1 tbsp Whole Peppercorns
- 1 whole Large Yellow Onion halved and then quartered
- 2 liters Water
- 4 cups Vegetable Broth
- 4 Small Potatoes optional; Yukon Gold; cut chunky
- 3 Corn on the cob; ears of corn, cut in three pieces each
- ½ whole Green Cabbage big chunks
- 1 small bunch Green Scallions whites for the soup and the green part, sliced thin for garnish
- 1 tsp Salt to taste
- 1 tsp Ground Black Pepper to taste
Instructions
- In a large stock pot, heat oil and then add the beef shanks. Sear both sides.1 tbsp Oil, 3 lbs Beef Shanks with bone
- Add the pieces of onion, peppercorns, and fish sauce. Sauté for one minute.1 tbsp Whole Peppercorns, 1 whole Large Yellow Onion, 1½ tbsp Fish Sauce
- Add the extra marrow bones.1 lb Marrow Bones
- Fill the pot with water, enough to cover the ingredients. I used 2 liters for this recipe but adjust to the need. Add the additional vegetable broth. Everything needs to be totally submerged. Bring it to a boil.2 liters Water, 4 cups Vegetable Broth
- Once it starts boiling, skim off anything that rises to the surface using the soup skimmer. This will help keep the stock clear. Skim the stock many times throughout the entire cooking time in order to have a clear broth.
- Reduce the heat to low and let it LOW simmer for 2.5 to 3 hours, or until the beef is fork tender.
- Keep skimming the soup. Once the beef is tender, add salt and pepper to taste.Remove the onions with the skimmer if you prefer a more refined bone stock.1 tsp Salt, 1 tsp Ground Black Pepper
- Add the potatoes.4 Small Potatoes
- Towards the end add the corn. Add the green cabbage last.3 Corn, ½ whole Green Cabbage
- Ladle the Bulalo into large bowls, making sure to include stock, beef shanks, corn, cabbage, and any other veggie in each serving. Garnish with scallions.1 small bunch Green Scallions
Notes
- Add optional lemongrass and ginger for a lemongrass ginger bulalo soup broth.
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