Bison Bulalo Recipe

5 from 1 vote

A rich, Filipino-inspired soup called bulalo, made with bison shanks for a different twist on your regular Paleo habits.

Course Main Course

Cuisine Filipino

Keyword bison, bulalo

Prep Time 20

Cook Time 3

Total Time 3 20

Servings people

Calories 876kcal

Cost 25

Place the bison shanks and the marrow bones in a large saucepan, cover with cold water and bring to a boil on medium-high heat. Continue boiling for about 10 minutes.
2 lbs. of bison shanks with the bones, 1 lb. bison or beef marrow bones
After 10 minutes, remove the meat and the bones, empty the water and clean the saucepan. Clean the meat with cold water to remove the scum. (This step is important if you want a nice clean broth later.)
Place the meat back into the saucepan and add the onions, garlic, black pepper seeds, and fish sauce.
1 big onion, 4 garlic cloves, 1 tbsp. black pepper seeds, 2 tbsp. fish sauce
Fill the saucepan with water (8 to 10 cups). Cover the saucepan with a lid and let simmer on medium heat for 3 to 4 hours or until the meat is tender enough to be easily removed from the bones.
Once the meat is cooked, remove the meat and the bones from the broth and set aside. Strain the broth into a big bowl, using a fine mesh sieve to remove the onions, the black pepper seeds, and the garlic cloves.
Return the strained broth to the saucepan and season to taste. Add the meat, the marrow bones, the celeriac, and the Napa cabbage into the strained broth, and simmer for another 15 to 20 minutes or until the vegetables are nice and tender.
1 big celeriac, ½ Napa cabbage cut into thick slices, Sea salt and freshly ground black pepper to taste
Add the bok choy for about a minute before you take the broth off the stove and serve.
5 to 6 baby bok choy