Just one of the many favorite dishes in the Philippines and to Filipinos abroad, this famous Bulalô recipe of Bone Marrow beef stew is basically stewing beef shanks and bone marrow in cabbage or pechay(bok choy), potatoes, ginger, garlic and onions, corn, fish sauce and lemon, then served with steamed rice for lunch or dinner.

Bulalô dish is native to the southern part of Luzon, particularly in Batangas and Cavite provinces. Visayans have their similar dish, which they termed as “Pocherong Bisaya”, but this Bulalo recipe is super delicious! Here we got Ludwig’s version of his famous Bulalô recipe(Bone marrow beef stew)

Ingredients: 3-4 servings

2 lbs. of beef shanks with bone marrow
1 cup of cleaned Baguio beans(green beans)
2 pieces of sweet corn, cut in quarters
2-3 stalks of onion leeks
1 stalk of Pechay Baguio(Napa cabbage), cut in quarters
2 stalks of Pechay(Bok choy leaves), cut in quarters
Knorr Bulalô seasoning
2 cups of beef broth
2-3 tbsp. of fish sauce
Salt & pepper to taste
2 cups of water

Cooking Procedure:

  1. Clean and wash beef shanks and bone marrow. Place them on a large pot. Apply water then bring the meat into a boil until Bulalô meat are slightly cooked.
  2. Apply Knorr Bulalô seasoning, follow it up with fish sauce and the beef broth. Close the pot with its lid, then continue to let the Bulalô mix simmer.
  3. Add all the vegetable ingredients starting with the sweet corn in cubes. Leave it to simmer for 3-5 minutes until corn is slightly cooked and the Bulalô meat is for tender.
  4. Follow it up with the rest of the greens, starting with the Baguio beans(green beans), to Pechay Baguio(Napa cabbage) then Pechay(Bok Choy). Stir to combine all ingredients and leave it boiling for 2 minutes to allow the greens to stay half-cooked.
  5. Remove from heat immediately. Serve this delicious, Bulalô recipe with steamed rice. Use 2-3 tablespoon of fish sauce with calamansi juice and sliced siling labuyo(Filipino chili Peppers) as its condiment.

Note: Adding cabbage is a great alternative to Napa cabbage. Serve this delicious, bone marrow beef stew while hot!