Main Course RECIPES

Beef Bulalo Soup Recipe

Beef Bulalo Soup Recipe

Beef Bulalo Soup Recipe

Beef Bulalo Soup is a warm, simple soup filled

with tender beef and vegetables. It will make

sure to heat you up during these winter months!


I do not know how cold it gets in your country, but in Austria the winters are COLD! On these cold, snowy days there is nothing I want more than Beef Bulalo, or boiled beef shank soup. It is warm, flavorful, and just heats up your whole body with one bite. It is the ultimate comfort food in this cold weather, but it is great for your immune system as well. Just because it is a beef soup, does not mean it skips out on vegetables!

Beef Bulalo is filled with vegetables of your choice, adding in lots of vitamins that will boost your immune system. I have my list of favorite vegetables in the recipe, but you can change it up if you like.

Beef Bulalo Soup Recipe

What is Beef Bulalo?

It is a Filipino soup that comes from the Southern Luzon region. The soup is made by cooking beef shanks over a long period of time, creating a flavorful clear broth. Depending on the person the choice of vegetable may change, but typically people use cabbage, green beans, and corn.

Beef shank tends to be quite a tough cut of meat, but when you cook it over a long period of time it just falls off the bone. It is a simple dish, but it has deep beefy flavors that you will just fall in love with.

What can I eat it with?

There are many ways you can enjoy Beef Bulalo, but most people enjoy it with some rice. If you want some sauces with your soup, some common options are: fish sauce (patis), calamansi, or chili pepper. The soup is quite flavorful as is, but adding in these sauces can give it a twist that you may like even more.

How are beef bulalo and nilaga different?

These two soups may seem very similar, but there is one big difference that sets them apart. Beef bulalo gets most of its flavor from cooking both beef shank and bones. This makes it more of a beef stock than a broth. Nilaga on the other hand is not made by boiling bones, only cubes of meat making it a beef broth.

Tips and Notes

  • You can make this recipe on the stove or in an instant pot. It will take much longer to cook on the stove, but the wait is well worth it.
  • I recommend adding the vegetables towards the end of the cooking process. The veggies should keep their crisp texture and not be soggy. If you do not like the vegetables I added, you can change them, but go for harder vegetables as they will soak up the soup better.
  • There are many varieties of Beef Bulalo out there if you want to experiment further. Some people even fry their beef to add a crunchy texture to the soup.

Whether or not it is cold in your country, it is always nice to have a comforting bowl of soup. Beef Bulalo is a simple soup, but it does not skimp on flavor. Try this delicious soup, and don’t forget to be patient when cooking it! It will be well worth the wait, I promise.

Let me know how you enjoyed the recipe in the comments!

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Beef Bulalo Soup

Beef Bulalo Soup is a warm, simple soup filled with tender beef and vegetables.
Prep Time10 minutes
Cook Time2 hours 30 minutes
Course: Main Course
Cuisine: Filipino
Keyword: beef bulalo, beef bulalo recipe, bulalo, bulalo recipe, chicken macaroni soup, filipino beef recipes, filipino recipes
Servings: 4 servings



  • ½ kilo Beef shanks
  • ½ kilo Beef meat
  • 1 big onion, sliced in quarter
  • 1 big potato, diced
  • 7 cups water
  • 4 tablespoon fish sauce
  • 1 teaspoon peppercorn
  • ½ teaspoon salt


  • 1 big onion, sliced in quarter
  • 1 big potato, diced
  • 1 whole cooked sweet corn
  • 6 napa cabbage leaves (optional) (substitute: lettuce or green cabbage)
  • onion chives (for garnishing)
  • salt & pepper (to taste)



  • Boil water in a big pot. Add onions, potatoes, beef meat, beef shanks, fish sauce, salt and peppercorns. Bring to boil then reduce heat to low.
  • Simmer for about 2 hours or until the beef are fork tender.


  • Sieve the meat. Remove the onions and potatoes from the sieve, making sure that there are only meat and bones remaining.
  • Return the meat in the big pot and bring to a boil over medium high heat. Add potatoes and onions.
  • After 15 minutes, add the sweet corn. Let cook for another 5 minutes. Season with more salt and pepper. Adjust taste according to preference. Add the cabbage (when using normal cababge, otherwise, proceed to next step)
  • Transfer the soup in a serving bowl. Top with napa cabbage and onion chives.
  • Enjoy!

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