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Bulcachong 1


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  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 3 hours 30 mins
  • Total Time: 3 hours 50 mins
  • Yield: 6-8 1x
  • Category: Main Course
  • Cuisine: Filipino


Bulcachong is a Filipino Soup dish prepared with carabao meat, a type of water buffalo where it is slowly simmered with spices and lots of ginger until it is fork tender.


  • 400 g beef or carabao tendons
  • 800 g beef or carabao shanks
  • 600 g ox tails
  • 1 litre beef stock
  • 3 stalks lemongrass, white part only
  • 4 stalks spring onions, cut into 1-inch sections
  • 2 tbsp liver spread or liver pate
  • 2 tsp turmeric powder
  • 3 tsp annatto powder
  • 1 tbsp flour
  • 2 tsp paprika
  • 1 large white onion, sliced
  • 1 whole garlic, minced
  • 1 thumb sized ginger, thinly sliced then pounded
  • freshly ground black pepper
  • fish sauce
  • oil


  1. In a large heavy pot heat oil then brown meat pieces on all sides, do this in batches. Once browned remove from pot then set it aside.
  2. In the same pot add more oil if needed then sauté garlic, onions and ginger.
  3. Add the meat back then pour the beef stock, add lemongrass and spring onions. Top up with water just enough to cover all the meat, bring to a boil, cover then simmer for 1 1/2 hours in low heat. Occasionally check liquid levels and add water if necessary.
  4. Get a bowl, scoop some soup from the boiling the meat, then dissolve liver spread, flour, turmeric powder, annatto powder and paprika. Once dissolved pour it into the pot.
  5. Season with freshly ground black pepper and fish sauce. Continue to simmer in low heat for 30 minutes.
  6. Check if meat and tendons are tender, if meat is tender and tendons are not, remove meat from the soup then continue simmering then tendons in low heat for 1 more hour or until soft. Bring back the discarded meat, simmer for 5 more minutes then serve.