Out of Beef shank, one case

Beef shank substitute for bulalo

5 options, ranked, with the exact amount

Use thisBest of 5 options

Use Knee cap or marrow bones + stewing beef

Per 3 lb beef shank

3 lb stewing beef + 1 to 2 lb knee cap or marrow bones

Yes, beef knee cap (tuhod ng baka) works in bulalo when there is no beef shank. Knee cap gives the broth its body but has almost no meat and no tube of marrow, so cook it with stewing beef: for every 3 pounds of shank, use 3 pounds of boneless beef plus 1 to 2 pounds of knee cap or marrow bones. Oxtail is the closest single cut, at the same weight as the shank.

Verdict —: Tweak it
The tweak —: Start the bones and the beef together in cold water and keep the pot at a bare simmer until the meat is tender and the cartilage on the knee cap is soft enough to bite through.
Best for —: bulalo when the market has soup bones but no shank

One casethe full beef shank card

Every option, one card

Ranked

Beef shank substitutes compared
#	Substitute	Instead of 3 lb beef shank	Verdict
1	Knee cap or marrow bones + stewing beefbulalo when the market has soup bones but no shank	3 lb stewing beef + 1 to 2 lb knee cap or marrow bonesTweak it	Tweak it
2	Oxtailthe richest broth	Same amount by weightTweak it	Tweak it
3	Bone-in beef short ribsa meatier bowl	Same amount by weightTweak it	Tweak it
4	Beef neck bonesan everyday pot on a budget	Same amount by weightTweak it	Tweak it
5	Boneless stewing beef alonewhen no bones of any kind are available	Same amount by weightYou'll taste it	You'll taste it

What changesWhat changes, option by option5 options

Knee cap or marrow bones + stewing beef

the same broth; meat and bone arrive as separate pieces

Shank does two jobs in bulalo: the bone and connective tissue give the broth its body, and the meat goes in the bowl. This buys the two separately. Knee cap brings the most gelatin, with cartilage and tendon to chew; marrow bones bring the marrow the soup is known for.

Best for: bulalo when the market has soup bones but no shank, a broth that sets to a soft jelly when chilled
Prep: Start the bones and the beef together in cold water and keep the pot at a bare simmer until the meat is tender and the cartilage on the knee cap is soft enough to bite through.
Where it fails: Knee cap on its own makes a rich broth and a thin bowl, because there is very little meat on it. Marrow bones on their own give marrow and almost no gelatin. Use at least one of them with beef.

For a recipe written in kilos, that is 1 kg of boneless beef plus about 350 to 650 g of bones for each 1 kg of shank. Boneless shank (kenchi), brisket or chuck all work as the beef; choose a piece with visible connective tissue.

Oxtail

richer and slightly sweeter, with more fat to skim

Cross-cut tail is as full of collagen and bone as shank, so it makes a broth with at least as much body, and the meat stays on the bone for serving.

Best for: the richest broth, serving meat on the bone
Where it fails: There is no large marrow bone to scoop, and oxtail is mostly bone: buy about a third more if you want the same amount of meat. It usually costs more than shank.

Bone-in beef short ribs

fattier and richer; the meat is tender sooner

Meaty rib sections with bone and plenty of connective tissue, sold where shank is not. The broth gets nearly as much body as it does from shank.

Best for: a meatier bowl, supermarkets with no soup cuts
Prep: Skim the fat as it rises, or chill the finished broth and lift the fat off before reheating.
Where it fails: Bulalo is a clear soup, and short ribs put a real layer of fat on top. Unskimmed, the broth turns greasy. There is no marrow.

Beef neck bones

a good beefy broth with smaller, bonier pieces of meat

Usually the cheapest bony cut on the counter, with meat between the bones and enough collagen to give the broth body.

Best for: an everyday pot on a budget
Where it fails: The meat comes in small pockets between awkward bones, and there is no marrow tube. Add a marrow bone or two if the marrow is the point.

Boneless stewing beef alone

tastes right, feels watery

Brisket, chuck or boneless shank with no bones in the pot gives tender meat and a broth that tastes of beef but feels thin.

Best for: when no bones of any kind are available
Prep: To put some body back, stir 1 tablespoon of unflavored powdered gelatin into each quart (about 1 litre) of finished broth.
Where it fails: Without bone and connective tissue there is nothing to melt into gelatin, so this is a plain boiled-beef soup, closer to nilagang baka than to bulalo.

Questions

5 questions

Can I use beef knee cap (tuhod) for bulalo if there is no beef shank?

Yes. Knee cap is a joint, so it is packed with the same collagen as shank and makes a broth that turns sticky on the lips and sets when chilled. What it lacks is meat and the tube of marrow, so cook it together with stewing beef, or expect a bowl that is mostly broth, cartilage and tendon. Simmer it until the cartilage is soft enough to bite through.

Is it still bulalo without the marrow bone?

It is a good beef soup, but the marrow is what sets bulalo apart from plain boiled beef soup. Made with knee cap, oxtail or ribs and no marrow bone, the broth is just as rich and there is nothing to scoop out of the bone at the table. If the marrow is the reason you are cooking it, add one or two marrow bones to whichever cut you use.

Can I make bulalo with boneless beef only?

You can make the soup, but the broth will be thin. The body in bulalo comes from collagen in the bone and connective tissue melting into gelatin over a long simmer, and boneless meat has little of it. Add any beef bones you can get. If there are none, 1 tablespoon of unflavored powdered gelatin per quart of broth is a crude stand-in for what the shank would have given.

How do I keep the broth clear with a fattier cut?

Blanch first: cover the meat and bones with cold water, boil for ten minutes, pour the water away and rinse everything. Then start again with fresh water and keep it at a bare simmer for at least three hours, never a hard boil, which clouds the broth. Skim as it cooks. This matters most with short ribs and oxtail.

How do I know the substitute gave the broth enough body?

Chill a spoonful. If it sets to a soft jelly in the fridge, there is enough gelatin. If it stays liquid, the pot needed more bone and connective tissue: add knee cap, knuckle or marrow bones next time.