Simply put, Bulalo is a beef soup, Filipino in origin, that is made from boiling shanks and bone marrow with potatoes and cabbage. The prized morsel is the melt-in-your-mouth bone marrow that is absolutely delicious. The Province of Batangas in the south of Manila is the place to go when craving for really good Bulalo. When made well and served piping hot, Bulalo could really hit the spot.
Grab a kilo of bone-in beef shanks and ask the butcher to slice the beef across the grain and through the bone to make approximately two-inch thick slices. The marrow should be showing so guests won’t have to break open the bones themselves to get to the prized marrow.
Place the shanks in a pressure cooker and cover it with water. Add the following: one (1) bay leaf, two (2) teaspoons of whole peppercorns, one (1) onion and a whole garlic bulb, halved. Add four (4) tablespoons of fish sauce or patis. Pressure cook the beef for about 30 minutes till fork tender. When done, remove the scum from the broth and transfer the beef into a serving bowl. Add three (3) medium potatoes cut into large cubes and a large head of cabbage quartered into the pot and re-heat the broth till the vegetables are done. Add more patis when desired. You may cook bulalo conventionally in a large casserole but it will take about an hour and a half just for the beef to tenderize.
Bulalo is good served with hot rice and a mixture of Philippine lemon (calamansi), patis & chili pepper (siling labuyo).
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