How to Cook Bulalo

Co-authored by Jessica Gibson

Last Updated: June 19, 2019 Tested

Filipino food frequently features hearty stews made with a lot of ingredients. If you're new to cooking Filipino food or just want a simple meal to put together, try bulalo. This classic stew gets flavor from simmering beef shank with peppercorns and onion. Once the meat is soft, stir in fresh corn, cabbage, and fish sauce. Serve this easy stew with steamed rice and enjoy!

Ingredients

2 pounds (0.91 kg) of beef shank
1/2 of a small cabbage
1 small bundle of Chinese cabbage (pechay)
3 ears of corn
2 tablespoons (20 g) of whole black peppercorns
1/2 cup (115 g) of green onions
1 yellow or white onion
4 ¹⁄₄ cups (1,000 ml) of water
2 tablespoons (30 ml) of fish sauce, optional

Makes 4 servings

Part 1

Part 1 of 3:
Parboiling the Beef

1
Fill a pot with water and bring it to a boil. Place a large pot on the stove and pour in enough water from the tap to fill the pot 3/4 full. Then put the lid on the pot and turn the burner to high. Wait until the water begins to boil.^{[1]
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2
Add the beef and boil it for 10 minutes. Remove the pot from the lid and slowly lower 2 pounds (0.91 kg) of beef shanks into the boiling water. Boil the meat until it softens a little, but isn't completely cooked.^{[2]
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- The beef should be submerged. If it's not, pour in more hot water.
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3
Drain the beef and put it back in the pot with fresh water. Turn off the burner and transfer the beef to a dish. Carefully pour the water down the drain and put the beef back in the pot. Then pour in enough water from the tap to fill it with 4 ¹⁄₄ cups (1,000 ml) of water.^{[3]
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- If there's foam from the beef on the side of the pot, rinse it before you put the meat back in the pot.
4
Put a chopped yellow or white onion and the peppercorns into the pot. Peel 1 onion and use a chef's knife to cut it into quarters. Put the onion in the pot along with 2 tablespoons (20 g) of whole black peppercorns.^{[4]
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5
Cover and simmer the bulalo for 60 to 90 minutes. Turn the burner to high so the water comes to a boil. Then turn the burner down to medium and put the lid on the pot. Simmer the beef shanks until the meat is completely tender.^{[5]
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Tip: To save time, make the bulalo in a pressure cooker. Instead of simmering it, pressure cook the bulalo for 30 minutes.

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Part 2

Part 2 of 3:
Adding the Vegetables

1
Cut the corn cobs and add them to the pot. Shuck 3 ears of corn and set them on a cutting board. Cut each ear of corn into 3 equal pieces. Add the cobettes of corn to the bulalo and simmer them for 10 minutes.^{[6]
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- It's important to add the corn near the end of the cooking time so it doesn't become mushy or lose its sweetness.
2
Chop the cabbages and green onions. Use a chef's knife to cut 1/2 of a small cabbage into 6 to 8 wedges. Set them aside and trim the bottom ¹⁄₂ inch (1.3 cm) off of a small bundle of Chinese cabbage (pechay). Then pull the leaves apart to separate the Chinese cabbage. You'll also need to chop 1/2 cup (115 g) of green onions into 1 inch (2.5 cm) lengths.^{[7]
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Tip: Although they're not traditional, you can also add chopped carrots, string beans, or plantains.
3
Stir the vegetables into the bulalo. Remove the lid from the pot of bulalo and add the wedges of cabbage along with the Chinese cabbage leaves and green onions. Stir until they're mixed into the water.^{[8]
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- The vegetables will immediately begin to soften when you add them to the hot bulalo.
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Part 3

Part 3 of 3:
Simmering and Serving the Bulalo

1
Stir in the fish sauce and simmer the bulalo for 2 minutes. If you'd like to add a savory salty flavor, pour in 2 tablespoons (30 ml) of fish sauce. Bring the bulalo back to a simmer over medium and cook it just until the cabbages soften a little. Then turn off the burner.^{[9]
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2
Taste the bulalo and adjust the seasonings. If you prefer a saltier flavor, stir in a little more fish sauce. For a slightly tangy flavor, add a little calamansi or lime juice according to your taste.^{[10]
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Did You Know? You can also flavor the bulalo with soy sauce, vinegar, or liquid seasoning.
3
Serve the hot bulalo. Divide the hot bulalo between serving bowls and set out extra fish sauce on the side. Consider serving the bulalo with steamed rice.^{[11]
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- Refrigerate leftover bulalo in an airtight container for up to 3 or 4 days.
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