It’s a well known fact that Filipinos love stew and soup dishes. It doesn’t matter what kind of soup you like—from the sour sinigang to the sweet tinola—they’re all great to drink and enjoy, especially on long, cool nights. But Bulalo, or beef shank stew, is one of the most well-known and arguably the tastiest soups out there.
There doesn’t seem to be much difference between bulalo and nilaga in terms of the ingredients or the way they are cooked. But what sets bulalo apart is the very specific choice of meat we use for it. The meat in a great bulalo is always the star. In this case, beef shank with marrow still inside the bone is used. Bulalo meat is known for being so tender that it melts in your mouth and almost falls off the bone. Doesn’t the thought of it make your mouth water?
Beef shank is a flavorful and versatile cut of meat that is popular in many cuisines around the world. But in Filipino cooking, it has a special name and an iconic role in a beloved national dish. Keep reading to learn all about how beef shank is used in Tagalog cuisine.
The Tagalog Name for Beef Shank
In Tagalog, the language of the Philippines, beef shank is called “bulalo.” This refers specifically to bone-in beef shank, which comes from the leg of the cow. The boneless version is called “kenchi”
Bulalo is the quintessential cut used in the famous Filipino beef shank soup also called bulalo. The collagen-rich, fatty beef shank meat adds incredible flavor and body to this hearty soup.
So bulalo refers not just to the cut of meat, but also the dish made popular by using this cut.
What Part of the Cow Does Beef Shank Come From?
Beef shank comes from the leg of the cow, right above the knee joint It contains leg bones surrounded by tough, sinewy muscle
There are two primal shank cuts – the foreshank from the front leg and the hindshank from the rear. The shank muscle gets a lot of use supporting the weight of the animal, so it has abundant collagen and fat marbling that requires long, slow cooking to become tender
This makes beef shank ideal for braises, stews, and soups where the connective tissue can break down into luscious gelatin and rich flavor.
How Filipinos Use Beef Shank in Their Cuisine
Beef shank holds a special place in Filipino cooking because it is the star of the aforementioned bulalo soup. Slow simmering beef shank for hours creates a hearty broth fortified with bone marrow and tender, pull-apart meat.
But bulalo isn’t the only way Filipinos use beef shank. It’s also braised in soy sauce, garlic, and ginger for a Chinese-influenced beef dish. Marinated beef shank gets the asado (grilled meat) treatment.
Simmered, shredded beef shank tops sizzling plates in creamy mushroom sauce. And corned beef shank brings its briny, salty flavor to sour soup stews.
Beyond soups and stews, Filipinos also value beef shank for making bone broth. The collagen-rich bones impart minerals and nutrition.
The Traditional Bulalo Beef Shank Soup
Called a national dish and a source of regional pride, bulalo beef shank soup sustains and satisfies millions of Filipinos daily.
This hearty soup contains beef shank slow-simmered for hours until the meat falls off the bone and the broth takes on a rich, beefy depth. Vegetables like cabbage, corn, onions, and fish sauce add layers of flavor.
Originated in Batangas and Cavite provinces, bulalo vendors peddle this soup 24/7. A steaming bowl provides warming nourishment any time of day or night.
Part of its appeal comes from the marrow inside the beef shank bones. This nutritious, fatty marrow seeps into the broth, adding body, savory flavor, and natural collagen.
Cooking bulalo is time and labor intensive, but modern cooks use pressure cookers to reduce the cooking time. Still, this beef shank soup remains a beloved staple and cultural icon.
More Filipino Beef Shank Specialties
Beyond bulalo, here are some other popular Filipino beef shank dishes:
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Kare-kare – peanutty oxtail and beef shank stew
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Pochero – tomato beef shank stew with veggies and bananas
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Sinigang – sour tamarind soup with corned beef shank
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Bulalo steak – tender beef shank with mashed potatoes
Each recipe highlights beef shank in creative ways beyond just soup. Filipino cooking is resourceful in utilizing every last bit of flavor.
Tips for Cooking Beef Shank at Home
Recreating tasty bulalo or other beef shank dishes requires some know-how. Follow these tips for flavorful, fall-off-the-bone meat:
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Allow plenty of time – at least 4-6 hours of braising is ideal.
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Cook at low heat around 300°F to tenderize collagen.
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Embrace the beefy, rich flavor – don’t be afraid of “gaminess.”
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Save bones for nutritious bone broth after cooking meat.
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Try searing, braising, simmering, or roasting for variety.
With the right techniques, beef shank can deliver tender, meaty satisfaction. Savor its bold beefiness in comforting Filipino stew favorites.
In Tagalog, beef shank is called bulalo, and it shines in the Filipino soup of the same name. Slow cooking melts its fatty, collagenous tissue into incredible flavor. Beyond soup, Filipinos also braise, grill, and simmer beef shank in other iconic dishes. With the right prep, this cut delivers mouthwatering, meaty flavor and satisfaction.
How to prepare it
Bulalo may only have a few ingredients, but it takes an awful lot of patience to prepare. This is only because you have to wait for the beef to reach optimal tenderness. In this recipe, we let our bulalo sit and boil for about an hour and a half. If you have a pressure cooker, it should go faster, but it will still take a while longer than other meals. The bulalo might still need more than an hour and a half to cook if you compare it to other recipes that boil it for a lot longer. My Batangas Bulalo recipe says to boil and cook it for 4 hours. But don’t worry—the wait is always worth it with bulalo, especially when it’s cooked well.
The other things that go into bulalo are also tasty and good for you; cabbage, pechay, corn, and onions are common ones that go into this great dish. You can also choose to add in fish sauce or patis as a substitution for salt.
Filipinos have made many different kinds of bulalo because it’s such a traditional dish. This makes the simple but already tasty dish more interesting! If you like the traditional kare-kare, my Bulalo Kare-Kare combines tasty beef shank with the legendary peanut sauce. That’s not all—this Deep Fried Bulalo with Teriyaki Sauce is even more different! The beef shank is covered in breadcrumbs, eggs, and flour, which makes the dish crunchy on the outside and soft on the inside. It is a great twist on a Filipino favorite and tastes great with teriyaki sauce from a restaurant on the side.
Without question, Bulalo is a quintessential comfort food. It’s no wonder so many restaurants –– bulalohans –– have dedicated themselves to making bulalo their trademark dish. But with this simple recipe, you won’t have to go far to enjoy this dish. You can make Bulalo whenever you want a home-cooked meal.
Gawin mo to sa Beef Shanks , win win Recipe
FAQ
What is the Tagalog of shank?
What is another name for beef shank?
Is beef shank the same as oxtail?
Is beef chuck same as shank?
What is beef shank in Tagalog?
In Tagalog, it’s called “Beef Shank” or “Kenchi”. This flavorful cut of meat is taken from the leg of the cow and is known for its rich, beefy taste. In this article, we’ll explore the different ways Filipinos use beef shank in their cuisine and how you can enjoy it at home. So, let’s dive into the world of beef shank in Tagalog cuisine!
What is a beef shank?
The beef shank is one of those beef cuts that you might overlook when shopping for meat. That’s because unless you’re going to cook bulalo, you are probably not going to be looking for this meaty beef cut. What is beef shank? The beef shank or bulalo is from the leg of the steer.
What is a bulalo steak?
The beef shank or bulalo is a succulent beef cut. There is another mouth-watering aspect of this beef cut that makes it so appetizing. The cross-section of the bulalo bone is the prize many look for in every bowl: the bone marrow. Because of the size of the leg bone, there’s more of it than on other meat cuts.
What is the difference between a Kenchi and a beef shank?
The beef shank is taken from either the front or back knee joints of the steer and is a flavorful cut due to its dark meat. The Kenchi, on the other hand, is just the muscle that makes up the meaty parts of the Bulalo. It is marbled with sinew and tendon, which delivers supreme beefy flavor.