When the rain starts pouring, there’s nothing more comforting than a warm bowl of Bulalugaw.
 
A delicious fusion of two Filipino favorites, Bulalugaw combines the rich, beefy flavors of bulalo with the soothing creaminess of lugaw. Made with Mrs. Garcia’s Osso Bucco, each bowl is filled with fall-off-the-bone tender beef, flavorful bone marrow, and a hearty rice porridge that’s perfect for warming you up on chilly, rainy days.
 
Simple, satisfying, and made for sharing—this comforting recipe is sure to become a family favorite.
 
Bring home Mrs. Garcia’s Osso Bucco and enjoy the comforting taste of Bulalugaw, one hearty bowl at a time.
 
Hit play, follow the recipe, and bring a bowl of comforting Bulalugaw to your table today with Mrs. Garcia’s Osso Bucco!

BULALUGAW

Ingredients

  • 1 900g Beef Osso Bucco (1 large whole shank with marrow bone)
  • 1 liter water
  • 1 medium onion, quartered
  • 1 whole garlic head, halved
  • 1 thumb-sized ginger, sliced
  • 2 tbsp fish sauce
  • 1 tsp whole black peppercorns
  • Salt to taste

For the Lugaw

  • 2 cups glutinous rice (malagkit)
  • 2 tbsp cooking oil
  • 5 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 thumb-sized ginger, julienned
  • 5–6 cups strained bulalo broth

Garnishes

  • Fried garlic
  • Chopped spring onions
  • Calamansi wedges
  • Hard-boiled egg

Procedure

  1. Prepare the Bulalo
    In a large pot, combine the whole beef bulalo, water, onion, garlic, ginger, and peppercorns. Bring to a boil, skim off impurities, then simmer for 2½–3 hours or until the beef is tender but still attached to the bone. Season with fish sauce and salt. Remove the bulalo and strain the broth.
  1. Cook the Lugaw
    Heat oil in another pot and sauté the garlic, onion, and ginger until fragrant. Add the rice and stir for 2 minutes.
  1. Simmer
    Pour in 5–6 cups of the reserved bulalo broth. Simmer over low heat for 30–40 minutes, stirring occasionally until the lugaw becomes smooth and creamy. Add more broth as needed to achieve your preferred consistency.
  1. Assemble the Bulalugaw
    Ladle the hot lugaw into a serving bowl, then carefully place the whole cooked bulalo on top. Spoon a little extra broth over the meat to keep it moist and glossy.
  1. Garnish and Serve
    Top with fried garlic, chopped spring onions, and hard-boiled egg cut into half. Serve immediately with calamansi and fish sauce on the side.

 

Watch video here