Bulalo: Filipino Beef Marrow Soup
A warming Filipino broth built on beef marrow bones and brisket, simmered with cabbage and potatoes until the meat is fall-apart tender. Aromatic ginger and garlic infuse the rich, clean broth—comfort in a bowl.
- Total time
- 90 min
- Servings
- 4
- Calories
- 420
- Protein
- 38g
Ingredients
- 1.5 lb beef marrow bones
- 1 lb beef brisket, cut into 2-inch chunks
- 1 piece ginger, 3-inch piece, sliced into coins
- 6 cloves garlic cloves, crushed
- 1 lb potatoes, peeled and halved
- ½ head green cabbage, cut into 2-inch chunks
- 1 to taste salt and black pepper to taste
Instructions
- 1
Bring a large pot of water to a boil. Add bones and brisket; boil 2 minutes.
- 2
Drain and rinse bones and brisket under cold water. Rinse the pot clean.
- 3
Return bones and brisket to the pot. Cover with 10 cups cold water.
- 4
Bring to a boil over high heat, then reduce to a gentle simmer.
- 5
Skim foam and impurities from the surface for 1 minute.
- 6
Add ginger coins and crushed garlic. Simmer uncovered 45 minutes.
- 7
Add potatoes. Simmer 15 minutes until almost tender.
- 8
Add cabbage. Simmer 8–10 minutes until cabbage is tender-crisp.
- 9
Season with salt and pepper to taste. Serve hot in deep bowls.
Tools you’ll need
- large pot (at least 6-quart capacity)
- colander or strainer
- wooden spoon
- knife and cutting board
- soup bowls
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