Gotong Batangas Bulalo

When Gotong Batangas meets Bulalo! Gotong Batangas Bulalo is a dish prepared with beef leg bones cooked like a Batangas Goto, a soup dish cooked with lots of annatto seeds, garlic and ginger.

When we talk about goto first thing that comes to mind is that rice porridge we usually have during breakfast or when we have hangovers but in Batangas they do it differently, instead of a rice soup, goto for them is mostly made with beef innards in a savoury soup with lots of garlic and we shared a recipe for that before. Today we are doing a twist to this classic recipe and to make it more Batangas than ever, we are combining it with another Batangas classic the Bulalo, we call it Gotong Batangas Bulalo. If you hate offal then definitely this recipe is for you, because no internal organs are used on this recipe but instead, we will be using beef leg bones and beef shanks like what is used in Bulalo.

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Gotong Batangas Bulalo

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 3 hours 30 mins
  • Total Time: 3 hours 45 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino


Gotong Batangas Bulalo is a dish prepared with beef leg bones cooked like a Batangas Goto, a soup dish cooked with lots of annatto seeds, garlic and ginger.


Units Scale
  • 2 1/2 kg meaty beef leg bones or shanks, ask your butcher to cut it into sections
  • 300 g beef tendon, sliced into small cubes
  • 1 cup cane vinegar
  • 1 1/2 litre rice wash
  • 4 pieces birds eye chillies, cut in half
  • 1 tbsp annatto powder
  • 2 pcs red onions, chopped
  • 1 whole garlic bulb, minced
  • 1 thumb sized ginger, sliced into thin matchsticks
  • oil
  • salt
  • freshly ground black pepper
  • chopped spring onions, to garnish
  • fried garlic, to garnish


  1. Marinate leg bones / shanks in vinegar for 1 hour.
  2. Drain marinade then generously season beef leg bones or shank meat with salt and freshly ground black pepper. In a large pot add oil then brown the seasoned meats in batches, removing everything in pot after every batch. Set meat aside.
  3. Using the same pot add oil, if necessary, then sauté garlic, ginger and onions.
  4. Add the annatto powder, gently fry until powder dissolves into oil.
  5. Add beef tendons and beef bones/shank then pour rice wash, bring it to a boil then slowly simmer in low heat for three hours
  6. Add the chillies, season with salt and freshly ground black pepper then continue to simmer for 15 more minutes
  7. Serve in bowls garnished with chopped spring onions and fried garlic.


7 Responses

  1. mmm…the marrows and tendons..I am drooling! I am a carnivore, so the more meat, the merrier!

  2. Chef Mimi says:

    This looks delicious! I love bones! It’s raining now, and even though it’s hot out and it will be more steamy after the rain, it is dark and feels like I should be eating this!

  3. While this dish sounds like quite spicy, it also looks utterly delicious! Some great textures and flavours going on here.

  4. Beautiful, Raymund. I was speaking with my Guamian nephew-in-law the other day and he’s had a hard time finding good annatto. It had such an interesting flavored of things, and it’s very hard to find here in the United States.

  5. This looks great! Such a warming and satisfying dish, and loaded with flavor. Really. Good. Stuff. 🙂 Thanks!

  6. suituapui says:

    That’s an awesome looking dish! I love beef tendons!!!

  7. I’ve never cooked with beef leg bones! What a great use – this looks like delicious cold weather comfort food!

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