PSN Short: Beef Bulalo - Video

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Bulalô (Tagalog: [bʊlɐˈlɔʔ]) is a beef dish from the Philippines. It is a light colored soup which is made by cooking beef shanks and bone marrow until the collagen and fat has melted or dissipated into a clear broth. Traditionally the soup is served with tender slices of beef and flavorful bone marrow, giving it a rich and mouth-watering flavor. It typically includes leafy vegetables (for example pechay or cabbage), corn on the cob, scallions, onions, garlic, ginger, and fish sauce. Potatoes, carrots, or taro may be added. It is commonly eaten on rice with soy sauce and calamansi on the side. Bulalo is native to the Southern Luzon region of the Philippines, particularly in the provinces of Batangas and Cavite.

Course
Main course
Place of origin
The Philippines
Region or state
Batangas
Serving temperature
Hot
Main ingredients
Beef shin, cabbage, chinese cabbage, corn, fish sauce, garlic, onion, potato, leeks / spring onion
Media: Bulalô
Similar dishes in other parts of the Philippines include the Western Visayan cansi which is soured with batuan fruit;[5] the Waray dish pakdol; and the Cebuano dish pochero.

Bulalo is a European and Spanish influenced dish created and developed to mirror the Pot-au-feu of France in the 17th century. During the British occupation of the Philippines that era people make the most of the ingredients that are available creating unique and original dish On its own of the beloved French dish were made. Since then It has been a traditional dish from Cold southern Regional parts of the Philippines.