Classic Filipino Bulalo: Beef Shank Stew with Bone Marrow

Bulalo is a cherished Filipino dish that brings warmth and comfort to the table. Originating from the Tagalog-speaking regions of the Philippines, particularly Batangas, Bulalo is a hearty beef shank stew that features bone marrow as its centerpiece. The dish’s name, “Bulalo,” is derived from the Tagalog word “bualo,” which refers to beef shank. 

This comforting stew has a rich history tied to the agricultural and pastoral traditions of the Philippines. In rural areas, particularly in the highlands, beef shank was a common cut used in traditional cooking. The slow-cooked broth, infused with the marrow’s rich flavors, became a staple in communal meals, often enjoyed during cooler weather or festive occasions.

Here's a classic recipe to recreate this flavorful Filipino dish in your own kitchen.

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Ingredients

• 2 lbs (900 g) beef shank (with bone marrow)
• 10 cups water
• 2 medium onions, peeled and halved
• 4 cloves garlic, peeled and smashed
• 2 medium tomatoes, quartered
• 2 cups corn on the cob, cut into 2-inch pieces
• 2 large potatoes, peeled and cut into chunks
• 1 large carrot, peeled and sliced
• 1 small cabbage, quartered
• 1 cup green beans, trimmed
• 2 tablespoons fish sauce
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• 2 tablespoons vegetable oil
• 2-3 bay leaves
• 1 tablespoon soy sauce
• Optional: 1 tablespoon patis (fish sauce) or salt to taste

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Instructions

1. Prepare the Beef Shank:

   • Rinse the beef shank under cold water. Place it in a large pot and cover with 10 cups of water. Bring to a boil over medium-high heat, skimming off any foam that rises to the surface. Reduce the heat to low and simmer for about 2 hours, or until the meat is tender and the marrow has softened.

2. Add Aromatics:

   • In a separate pan, heat the vegetable oil over medium heat. Sauté the onions, garlic, and tomatoes until they become fragrant and the onions are translucent.

3. Flavor the Broth:

   • Add the sautéed aromatics to the pot with the beef shank. Stir in the fish sauce, soy sauce, bay leaves, salt, and black pepper. Continue to simmer for an additional 30 minutes to allow the flavors to meld.

4. Incorporate Vegetables:

   • Add the potatoes, carrots, and corn to the pot. Cook for about 15-20 minutes, or until the vegetables are tender.

5. Finish with Greens:

   • Add the green beans and cabbage to the pot. Cook for another 5-10 minutes, or until the cabbage and green beans are tender but still vibrant.

6. Adjust Seasonings:

   • Taste the broth and adjust the seasoning if needed, adding more fish sauce or salt to taste.

7. Serve:

   • Serve the Bulalo hot, with the beef shank, bone marrow, and vegetables in the broth. It’s often enjoyed with steamed rice and a side of bagoong (fermented shrimp paste) for added flavor.

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Enjoy this comforting dish that not only warms the body but also connects you to the rich culinary heritage of the Philippines. Bulalo is more than just a meal; it's a celebration of community and tradition.