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bulalo-beef-shank-collagen-soup

Bulalo Recipe (Collagen Soup Bone Stock)

This is an incredible Filipino soup that features spoon tender beef shanks, extra marrow bones, and a bone stock from scratch that makes a rich collagen soup. Few ingredients, simple, and very satisfying for the whole family.
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Course: Dinner, Entree, lunch, Main Course, Soup, Ulam
Cuisine: Filipino
Keyword: beef broth, beef shank, bone marrow, bone stock, bulalo, collagen soup, marrow bones
Prep Time: 5 minutes
Cook Time: 3 hours
Servings: 3 people
Calories: 636kcal

Equipment

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.
 
Nutritional values are estimates and will vary on brands chosen, amounts, ingredients used, and preparations. Please use your personal nutritional calculator for more exact amounts. RLF is not a certified nutritionist.

Nutrition

Nutrition Facts
Bulalo Recipe (Collagen Soup Bone Stock)
Amount per Serving
Calories
636
% Daily Value*
Fat
 
38
g
58
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
8
g
Cholesterol
 
106
mg
35
%
Sodium
 
2941
mg
128
%
Potassium
 
1136
mg
32
%
Carbohydrates
 
8
g
3
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
62
g
124
%
Vitamin A
 
758
IU
15
%
Vitamin C
 
0.1
mg
0
%
Calcium
 
98
mg
10
%
Iron
 
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.