Filipino Bulalo is a traditional beef soup dish that originates from the southern Luzon region of the Philippines, particularly in Batangas and Tagaytay. It is known for its rich and flavorful broth, tender beef shanks with marrow bones, and hearty vegetables. Bulalo is often considered a comfort food and is popularly enjoyed during cool weather or as a special dish for gatherings.
Key Ingredients in Filipino Bulalo:
- Beef Shank with Marrow Bones: The main component of Bulalo is beef shank with marrow bones, which are typically cut into large pieces. The marrow from the bones adds richness and flavor to the broth when cooked.
- Vegetables: Bulalo traditionally includes simple vegetables such as cabbage, corn on the cob, and green beans. These vegetables are added towards the end of cooking to maintain their freshness and crunch.
- Aromatics: Onions, garlic, and sometimes ginger are sautéed to create a flavorful base for the soup.
- Broth: The broth for Bulalo is usually made by simmering the beef shank and marrow bones for an extended period to extract maximum flavor and tenderness.
- Seasoning: Salt and pepper are typically used to season the broth. Some variations may include fish sauce (patis) or soy sauce for added depth of flavor.
Cooking Method:
- Blanching the Beef: To ensure a clear and clean broth, the beef shank pieces are often blanched first in boiling water for a few minutes and then rinsed under cold water.
- Simmering: The blanched beef shank pieces are then simmered with aromatics and enough water to cover until the meat is tender and easily falls off the bone. This process can take 1.5 to 2 hours or more depending on the size and thickness of the beef shank pieces.
- Adding Vegetables: Once the beef is tender, vegetables like cabbage wedges, corn on the cob pieces, and green beans are added to the pot. These vegetables cook quickly and should be added towards the end of cooking to preserve their texture.
- Seasoning and Serving: The soup is seasoned with salt and pepper to taste. It is typically served hot in large bowls with a piece of beef shank, marrow bones, and vegetables in each serving. Bulalo is often enjoyed with steamed rice and accompanied by fish sauce or soy sauce with calamansi (Philippine lime) for dipping.
Variations:
- Some recipes may include additional vegetables such as potatoes or saba bananas.
- Bulalo variations may also include adding more spices or herbs like bay leaves or peppercorns to enhance the flavor of the broth.
Filipino Bulalo is cherished for its robust beefy flavor and the nourishing qualities of the bone marrow-rich broth. It remains a beloved dish that brings warmth and comfort to many Filipino homes and gatherings.
Here’s a detailed recipe for Keto-friendly Filipino Bulalo Soup:
Filipino Bulalo Beef Soup (Keto, Low-Carb)
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 6
Ingredients
- 2 lbs beef shank with bone marrow, cut into serving pieces
- 1 medium daikon radish (labanos), peeled and cut into chunks
- 2 medium-sized bok choy, chopped
- 1 medium onion, quartered
- 3 cloves garlic, minced
- 2 bay leaves
- Salt and pepper to taste
- 10 cups water
- Optional: Fish sauce (patis) for seasoning
Instructions
Prepare the Beef Shank:
- In a large pot, bring water to a boil over medium-high heat. Add the beef shank pieces and blanch for about 5 minutes. Drain and rinse the beef under cold water to remove any impurities.
Cook the Bulalo Soup:
- In the same pot, add the blanched beef shank pieces back in along with the quartered onion, minced garlic, and bay leaves.
- Pour in 10 cups of water or enough to cover the beef. Bring to a boil, then reduce heat to low. Cover and simmer for about 1.5 to 2 hours or until the beef is tender and starts to fall off the bones.
Add Daikon Radish:
- Once the beef is tender, add the peeled and chunked daikon radish to the pot. Simmer for another 15-20 minutes until the daikon radish is tender but still slightly firm.
Season the Soup:
- Season the soup with salt and pepper to taste. Adjust seasoning further with fish sauce (patis) if desired, for added depth of flavor.
Add Bok Choy:
- Add the chopped bok choy to the pot and cook for another 5 minutes until the bok choy is wilted but still vibrant green.
Serve:
- Ladle the Keto-friendly Bulalo Soup into bowls, ensuring each serving includes a generous piece of beef shank, some daikon radish chunks, and bok choy.
- Serve hot and enjoy!
Nutrition Information per Serving:
- Calories: Approximately 350 kcal
- Total Carbohydrates: 5g
- Dietary Fiber: 2g
- Net Carbs: 3g
- Protein: 30g
- Fat: 22g
Note: Nutrition information may vary based on exact ingredients used.
Tips:
- For a richer broth, you can let the soup simmer for a longer period of time to extract more flavor from the beef bones.
- Bulalo Soup is traditionally enjoyed with steamed rice, but for a keto-friendly option, enjoy it on its own or with a side of cauliflower rice.
- Store leftovers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Enjoy your Keto-friendly Filipino Bulalo Soup, a hearty and comforting dish perfect for any occasion!
