“Bulalo” or Beef Shanks and Beef Marrow Stew



Bulalo is a very flavorful light colored stew that is made by cooking beef shanks and marrow bones until the collagen and fat has melted into the clear broth. Many say that it originated in Batangas, one of the many provinces in the Philippines. There are many variations to it but we will do the Batangas Bulalo in a different way. Now that it is getting colder, this will warm both your body and soul.




1 small yellow onion, quartered

2 pieces star anise

2 tsp. peppercorns

4 celery stalks, cut in large pieces

6 cups beef broth, or 5 Tbs. Better Than Bouillon Roasted Beef Base whisk in 6-7 cups of boiling water and simmered in a sauce pot.

2-3 lbs. or 3 packages of beef shanks with bone marrow intact

1 potato, peeled, cubed

1/2 carrot, peeled, cubed

1/4 of 1 medium sized cabbage

1 bundle of bok choy

3 ears of corn, chucked and cut in halves

ripe plantains washed, not peeled and cut in 2 inch long

coarse sea salt

12 pieces green beans



1. Combine 6 cups filtered water and 6 cups of  beef broth in a big pot. Bring to a boil and add the onion, star anise, peppercorn and celery, simmer at medium heat for 20 minutes then drain in a fine mesh colander, set aside the broth and discard the soggy vegetables.



2. Wash and drain the beef shanks, bone in with marrow, rub gently with salt and drain again in a colander.

3. Start preparing and cutting potato and carrot, cut the ends of the bok choy, slice the stems and soak them in water and you’ll see how dirty the water will be, rinse them off and drain on a huge colander together with the washed green beans.

4. Now rinse the salt from the beef shanks, drain and put them together with the drained broth in a pressure cooker pot and time it to 15-20 minutes only.


5. Once done, release the steam first before opening the pot, remove the scum and fat on top of the dish. Gather the cooked beef shanks into a huge bowl. Pour the broth from the pressure cooker into a Dutch oven pan and set the stove on medium heat and throw in the potato and carrots and green beans, simmer for 5 minutes, gather the green beans and put them in together with the beef.

6. After 5 minutes of simmering, throw in the corn, cabbage and plantains, simmer for 2 minutes, then throw in the bok choy, turn off the stove, cover the pot and let it sit for another 2 minutes. Serve with Jasmine or brown rice on the side of the beef shanks and drink the hot soup to keep you warm.

Let’s eat and taste this heartwarming Bulalo.

– Peaches, Masarap!!!



One Comment Add yours

  1. Thanks Donna, how lovely to hear again from you.


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