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Slow-simmered beef with malunggay and potato bites transforms a classic Filipino bulalo into a hearty, restaurant-quality steak dish that delivers deep flavor and satisfying texture.
This hybrid recipe preserves the soul of traditional bulalo while adapting it for modern tastes—tender beef, aromatic broth, and crisp potato bites that soak up every savory drop.
I developed this version after years of perfecting the balance between rich broth and perfectly cooked steak, ensuring each bite carries both comfort and sophistication.
The secret lies in slow-simmering beef bones and marrow with garlic, ginger, and spices until the broth becomes velvety and deeply flavorful. Malunggay (also known as moringa) adds a subtle earthy note, while potato bites roast until crispy on the outside and tender inside—absorbing the broth like little flavor sponges.
This method transforms tough cuts into melt-in-your-mouth beef while keeping the broth rich enough to serve as a sauce or sip straight from a bowl.
What you’ll end up with is a dish that bridges tradition and innovation: perfectly cooked steak served alongside crisp potato bites, all swimming in a fragrant, slow-cooked broth.
The aroma alone will have everyone gathering around the table, and the first bite delivers that perfect harmony of tender meat, crisp vegetables, and deeply savory broth.
This is the kind of meal that feels like a celebration, whether you're cooking for family or treating yourself to a taste of home.
Serve with steamed rice to soak up every last drop of that rich broth, or garnish with fresh herbs for a pop of color. The beauty of this recipe is its adaptability—it’s hearty enough for a cold evening but light enough to enjoy year-round.
Let’s get cooking and bring a taste of Filipino comfort to your table.
Ingredients for bulalo steak
Six ingredients transform tough beef into melt-in-your-mouth steak with crispy potato bites and velvety broth.
| Ingredient | Amount | Notes |
|---|---|---|
| Beef Chuck Roast 🥩 | 3 lb | Cut into 2-inch chunks |
| Beef Marrow Bones 🦴 | 2 whole | For rich broth flavor |
| Fresh Malunggay Leaves 🌿 | 2 cups | Packed, or moringa substitute |
| Yukon Gold Potatoes 🥔 | 2 lb | Cut into 1-inch chunks |
| Garlic Cloves 🧄 | 8 cloves | Peeled, lightly smashed |
| Fresh Ginger 🌿 | 2 tbsp | Grated, or 1 tbsp powdered |
| Onions 🧅 | 2 whole | Yellow, sliced into wedges |
| Bay Leaves 🍃 | 2 whole | Fresh preferred |
| Black Peppercorns 🌶️ | 1 tbsp | Crushed, not ground |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Olive Oil 🫒 | ½ cup | Extra-virgin for roasting |
| Water 💧 | 8 cups | For simmering broth |
| Fresh Lemongrass 🌱 | 1 stalk | Bruised, optional for aroma |
| Steamed White Rice 🍚 | 3 cups | Cooked, for serving |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish |
The beef is everything here. Chuck roast delivers that perfect fall-apart texture—sirloin or ribeye won't cut it for this slow simmer. Look for well-marbled cuts at Costco or your local butcher; the extra fat renders into flavor. Marrow bones are non-negotiable for that rich, gelatinous broth (they're the secret weapon). If you can't find malunggay, moringa powder works in a pinch—just use half the amount. The potatoes? Yukon Golds stay creamy while developing crisp edges. I always buy the pre-cut ones from Trader Joe's to save time.
No malunggay? Spinach or kale adds a similar earthy note, though it won't be identical. Short on marrow bones? Beef knuckle bones or even chicken thighs (for a lighter broth) work. The ginger can be swapped for 1 tbsp ginger paste> if you're in a hurry. For the potatoes, if you want extra crispiness, parboil them first> before adding to the pot. And that olive oil? Use the good stuff>—this is what you'll taste in every bite. The broth should be rich enough to sip like soup, so don't skimp on the bones.
This dish tastes even better the next day—make extra broth> and freeze it for future meals. Store the beef and potatoes separately in the fridge for up to 3 days>, then reheat gently in the broth. The rice? Cook it fresh when serving—it soaks up all that flavor. For a quick shortcut, use pre-cooked rice> and just heat it through. Garnish with cilantro right before serving (trust me, it makes a difference). The broth keeps 5 days refrigerated> or 3 months frozen>—perfect for lazy weeknights.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s all in one pot—no chopping boards, no extra pans, just beef, bones, and potatoes simmering together until tender. The marrow bones melt into the broth while you’re still chopping garlic, and by the time the potatoes are fork-tender, the house smells like a Sunday feast.
- Garlic Bomb: Between us, the garlic here isn’t just an ingredient—it’s the star. I minced it rough (no need for perfection) and let it caramelize in the hot pot before adding the beef. That deep, toasty aroma? It’s the secret to why this tastes like a restaurant dish, not just a stew.
- Budget Feast: Beef chuck roast and marrow bones are the kind of ingredients that stretch your grocery budget without sacrificing flavor. I’ve fed six people for under $20 with this, and the malunggay leaves? They’re free if you’ve got a backyard or a neighbor with a garden. That’s a win I’ll take every time.
Step-by-step instructions for slow-simmered beef with malunggay and potato bites
Here's how to create this comforting Filipino classic with tender beef and flavorful potato bites.
Sear the Beef and Prepare the Potatoes
Heat the 0.5 cup olive oil in a large Dutch oven over medium-high heat until shimmering. Add the 3 lb beef chuck roast, cut into 2-inch chunks, and sear for 4-5 minutes per side until deeply browned. This step builds rich flavor through the Maillard reaction.
While the beef browns, peel and cut the 2 lb yukon gold potatoes into 1-inch chunks. Set them aside—we'll add them later to prevent them from breaking apart in the simmering broth. Remove the seared beef from the pot and set it aside on a plate.
Build the Flavor Base
In the same Dutch oven, add the 2 whole onions, sliced into wedges, and cook for 3-4 minutes until softened. Add the 8 cloves garlic cloves (peeled and lightly smashed) and 2 tbsp fresh ginger (grated), cooking for 30 seconds until fragrant. Stir in the 1 tbsp crushed black peppercorns and 1.5 tsp salt.
Pour in the 8 cups water and add the 2 whole beef marrow bones and 2 whole bay leaves. Bring to a gentle boil, then reduce heat to low and let it simmer for 15 minutes to extract maximum flavor from the bones and aromatics.
Simmer the Beef and Potatoes
Return the seared beef to the pot along with the potato chunks. Add the 2 cups fresh malunggay leaves (packed) and the 1 stalk fresh lemongrass (bruised lightly with the side of a knife). Bring the mixture to a gentle simmer, then partially cover the pot and cook for 1.5-2 hours until the beef is fork-tender.
Here's the thing—you'll know the beef is ready when it easily pulls apart with two forks. The potatoes should be tender but still hold their shape. If the broth reduces too much, add ½ cup water at a time to maintain the right consistency.
Finish and Serve
Once the beef is tender, remove the beef marrow bones and bay leaves. Discard the lemongrass stalk. Taste the broth and adjust seasoning if needed—you might want to add a pinch more salt or pepper to your liking.
Ladle the beef, potatoes, and malunggay leaves over 3 cups steamed white rice in individual bowls. Garnish each serving with 0.25 cup fresh cilantro (chopped) and serve immediately. The combination of tender beef, hearty potatoes, and nutritious malunggay makes this dish both satisfying and nourishing.
Pro Tips For Making Bulalo Steak
- BLISTER THE GARLIC: Sear whole garlic cloves in oil until they turn deep golden—almost black—before adding them to the pot. I used to toss them in raw, and while they still added flavor, they never packed that smoky, caramelized punch that makes this dish sing. Do this in batches if needed, but don’t rush it—those cloves should be sizzling like they mean it.
- CRACK THE MARROW BONES: Split the marrow bones lengthwise before adding them to the pot so the rich, fatty marrow renders directly into the broth. I learned this the hard way—whole bones release flavor, but cracked ones turn your bulalo into a velvety, bone-in stew that’s impossible to resist. (Yes, it’s a little messy, but your future self will thank you.)
- SKIP THE CROWDED POT: Don’t overload the pot with too many potatoes or beef at once—aim for a single layer of potatoes on top of the meat, with just enough broth to simmer, not drown. I once crammed everything in and ended up with a sad, watery mess instead of a rich, hearty stew. Let it breathe; you can always add more broth later.
- REST THE MEAT FIRST: Take the beef chuck roast out of the fridge 30 minutes before cooking and pat it very dry with paper towels. This ensures a better sear and keeps the meat juicy instead of turning it into a tough, soggy pile. (I know, I know—it’s tempting to dive right in, but trust the process.)
Wine and beer pairings for this recipe
Rich Red Wine
For this hearty beef dish, a bold Filipino red blend or Cabernet Sauvignon from Napa Valley is my go-to choice. The tannins in red wine complement the rich, slow-simmered beef beautifully, while the fruit notes mirror the malunggay and caramelized onions.
I recommend a 2018 Caymus Vineyards Cabernet—its dark fruit and spice notes elevate the dish without overpowering the broth. Serve slightly chilled to balance the meal's warmth. 🍷
Filipino-Inspired Beer
If you prefer beer, a Filipino lager like San Miguel Pale Pilsen or Red Horse bridges the gap between tradition and refreshment. The crisp, clean profile cuts through the richness of the beef while enhancing the malunggay’s earthy undertones.
For a craft option, try a Belgian witbier—its citrusy notes and subtle spice add a fun twist. Avoid heavy stouts or IPAs, which might clash with the dish’s delicate balance. 🍺
Light White Wine
For those who prefer white, a dry Riesling or Vermentino offers surprising harmony. The acidity in these wines cleanses your palate between bites of tender beef and crispy potatoes. I love a 2022 Chateau Ste.
Michelle Riesling—its bright apple and mineral notes complement the malunggay’s herbal notes without competing. Serve slightly cooler than room temperature for the best experience. ✨
Non-Alcoholic Pairings
Don’t overlook hibiscus tea or yuzu soda for a refreshing, alcohol-free option. The tartness of hibiscus tea balances the dish’s richness, while yuzu soda’s citrusy bite refreshes the palate.
For a savory sipper, try Filipino calamansi juice—its tangy-sweet profile enhances the malunggay’s earthiness. These pairings prove you don’t need alcohol for a perfect match. 💫
Regional Filipino Twist
In the Philippines, lambanog (coconut vodka) or tuba (unaged coconut wine) are traditional pairings for rich beef dishes. If you’re feeling adventurous, serve a small glass of lambanog alongside your bulalo steak—its coconut notes harmonize with the malunggay and potatoes.
For a modern twist, mix it with pineapple juice for a tropical touch. 🌴
Nutrition facts
Frequently asked questions
Can I substitute beef chuck roast with another cut?
While chuck roast is ideal for its marbling and tenderness, you can use beef short ribs or brisket instead. These cuts will yield a richer broth but may need 30-45 extra minutes of simmering. Avoid lean cuts like sirloin—they'll dry out during the long cook time.
What if I can't find malunggay leaves?
No problem! Use 2 cups fresh spinach or kale as a substitute—they'll add a similar earthy flavor. For a closer match, try moringa powder (½ tsp) or even collard greens. Just add them with the potatoes to prevent wilting. The dish will still taste delicious!
How do I make the potatoes extra crispy?
For crispy potato bites, parboil them for 5 minutes first, then drain and pat dry completely. Toss with 1 tsp olive oil before adding to the pot. The parboiling ensures they cook through while the simmering creates that perfect crispy exterior.
Can I make this recipe in a slow cooker?
Sear the beef and build the flavor base in a skillet, then transfer everything to a 6-quart slow cooker. Cook on low for 6-7 hours or high for 4-5 hours. The slow cooker's gentle heat will tenderize the beef perfectly while keeping the broth rich. Just add the potatoes 1 hour before serving.
What's the best way to reheat leftovers?
Reheat in a pot with ½ cup broth over medium-low heat until warmed through. Avoid microwaving—the beef will dry out. For extra flavor, add a splash of soy sauce or calamansi juice when reheating. Store leftovers for 3 days in the fridge.