Batangas Bulalo is a version of the beloved Filipino bulalo beef shank soup. This is how most restaurants in the province of Batangas make it – slow and easy. This result is out of this world. This is probably the tenderest beef that you will try, and the broth is delectable.
There’s a reason why so many Filipinos, and even K-pop idols, are recommending bulalo to foreigners. One sip of this warm, satisfying soup will make you understand just why it’s so famous. And you will keep reaching for more and more spoonfuls until next thing you know, all of that delicious savory broth is gone, and the beef shank is entirely bare. Let me teach you how to make Batangas Style Bulalo!
Bulalo the Batangas Way
Many point to Southern Luzon as the place of origin of the classic bulalo. However, others say it is specifically Batangas where this came from. What we do know today is that the Batangas version is one of the most popular, and probably the kind you will see most often in restaurants. It’s got a quiet sort of grace to it flavor-wise due to its mild saltiness. That kind of flavor is also what makes it so perfect for days when you just want to curl up in bed with a hot bowl of soup.
It’s also got some Napa cabbage and green onion for texture alongside the tasty beef shank. The list of ingredients for this is actually quite short, which is part of what makes it convenient. The inconvenience, however? It takes three hours to get the beef shank perfectly tender and flavorful. But you’ll want to wait that out. Bulalo, in my opinion, is definitely worth the wait if you make it right! Not only that, but you may end up paying far more money if you buy this at a restaurant instead of making it on your own. There’s definitely a lot of pay-off in learning to recreate your favorite dishes, especially since homemade dishes are often healthier!
Ingredients in Batangas Style Bulalo
- Beef shank – This cut of meat makes bulalo taste exactly as distinctly delicious as it does. It holds a great deal of flavor, but may be a bit hard to eat. Just be prepared with a knife to get all of the meat out.
- Yellow onion – For a rich, salty flavor in our broth, as well as a bit of softness.
- Water – To get our soup together, of course!
- Napa cabbage – To make this a more wholesome, healthy dish while keeping true to the comforting nature of our soup!
- Green onion – This enhances the flavor quite a bit, giving it some sharpness.
- Beef powder – You really just want the beef powder to bring out the meaty, irresistible taste of the beef shank.
- Fish sauce – To get the broth nice and flavorful with plenty of umami.
- Ground black pepper – For a satisfying pepper-y taste that can make your soup more delightful.
How to Make Batangas Style Bulalo
- Combine beef shank, onions, and water in a large cooking pot. Let the liquid boil. Cover and simmer for 3 hours (Note: Skim off the scums and oil during the process. You will have to do this to lessen the guilt . You will also need to add more water or beef broth as needed).
- Season it with beef powder, fish sauce, and ground black pepper.
- Add the Napa cabbage and green onions. Cook for 3 minutes.
- Transfer to a serving bowl. Serve with your favorite condiments (Note: I like it with a small saucer of fish sauce, crushed fresh birds eye chili pepper, and calamansi).
What to Serve with it
Your bulalo is plenty hearty and filling on its own. But we can’t deny that it will benefit greatly from heaps of newly cooked rice! This is something you can mix in with the soup, but you could also pour the broth and meat on top of the rice. That’s all up to you! However, if you’re in the mood for more ulams to brighten up the dinner table, I’ve also got options for you. For a nice contrast, you may want to try something crispy like our unique Patis Fried Chicken. This tender, savory dish is filled with umami and has the best exterior. The kind of crunch can go really well with a soup like our Batangas Style Bulalo.
Like many Filipinos, I also enjoy my stews and soups alongside some crispy fish. Take our Oven Baked Blackened Tilapia for example– It’s incredibly easy and quick to make, plus it has plenty of flavor! We sprinkle in a fantastic mix of seasonings and spices to make this perfectly salty and tender.
Lastly, I would suggest whipping up this Baked Ginger Glazed Mahi-mahi for a nutritious, protein-filled meal. Mahi-mahi is a low-calorie option that has plenty of vitamins and minerals. Of course, it’s also brilliantly tasty and satisyfing!
Anything else you want to go for alongside bulalo? Leave any suggestions for recipes you’d like to see! Here at Speedy Recipe, we love to explore with various ways to work with our food for an exciting dining experience!
Batangas Style Bulalo
Ingredients
- 8 lbs. beef shank
- 6 yellow onions
- 1 lb. Napa cabbage, sliced
- 2 bunches green onion, chopped
- 2 tablespoon beef powder
- 3 quarts water
- Fish sauce and ground black pepper to taste
Instructions
- Combine beef shank, onions, and water in a large cooking pot. Let the liquid boil. Cover and simmer for 3 hours (Note: Skim off the scums and oil during the process. You will have to do this to lessen the guilt . You will also need to add more water or beef broth as needed).8 lbs. beef shank, 2 bunches green onion, 3 quarts water
- Season it with beef powder, fish sauce, and ground black pepper.2 tablespoon beef powder, Fish sauce and ground black pepper to taste
- Add the Napa cabbage and green onions. Cook for 3 minutes.1 lb. Napa cabbage, 2 bunches green onion
- Transfer to a serving bowl. Serve with your favorite condiments (Note: I like it with a small saucer of fish sauce, crushed fresh birds eye chili pepper, and calamansi).
Recipe Notes
- Spice level – Expect no spiciness in your bulalo! This is a dish that doesn’t have an overpowering taste– just a bit of saltiness.
- Sweetness level – Unlike a great deal of Filipino dishes, bulalo isn’t exactly a savory-sweet recipe. Plain and simple, it’s savory and satisfying with a beefy taste.
- Beef shank – Unable to get your hands on beef shank? Sadly, this is a huge part of our bulalo, but you can still achieve that bulalo flavor with other kinds of beef! Why not try making this with other cuts of meat as a substitute?
- Napa cabbage – We can also substitute our Napa cabbage with other leafy greens. You can start with other kinds of cabbage, but if that is not available, bok choy would definitely do the trick! I’d also try kale, but be ready for a bit of bitterness.
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