Main CourseSoupDinner

Sup Tulang

Name: Sup Tulang
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4 servings
Cuisine: malaysian
Ingredients: 1,000 g beef bone with some meat attached, cut into large pieces; 2.5 l water; 1 pcs yellow onion roughly chopped; 5 clove garlic crushed; 50 g ginger sliced; 1 pcs cinnamon stick; 2 pcs star anise; 3 pcs cardamom pod; 5 pcs clove; 1.5 tsp salt; 0.5 tsp black pepper ground; 2 pcs green chili sliced (optional); 0.25 cup cilantro chopped (optional); 2 tbsp fried shallot (optional)

Sup Tulang is a hearty Malaysian beef bone soup, slow-cooked to extract maximum flavor from the bones and meat. This comforting dish features tender beef in a rich, aromatic broth, perfect for a satisfying meal.

An original recipe by Forkin

Total time: 3 hr 20 min
Serves: 4
Difficulty: Medium

Gluten-free

Mise en place

Ingredients

1,000 gbeef bone, with some meat attached, cut into large pieces
2.5 lwater
1 pcsyellow onion, roughly chopped
5 clovegarlic, crushed
50 gginger, sliced
1 pcscinnamon stick
2 pcsstar anise
3 pcscardamom pod
5 pcsclove
1.5 tspsalt
0.5 tspblack pepper, ground

garnish

2 pcsgreen chili, sliced(optional)
0.25 cupcilantro, chopped(optional)
2 tbspfried shallot(optional)

Equipment

fine-mesh sieve · large pot

The method

Step by step

1
Blanch the beef bones by placing them in a large pot, covering with water, bringing to a boil, and simmering for 5 minutes.
About 10 min
Cook’s note: Blanching helps remove impurities, leading to a clearer broth.
2
Drain the blanched bones and rinse them thoroughly under cold running water.
About 2 min
3
Return the rinsed beef bones to the clean pot and add the fresh water.
About 1 min
4
Add the yellow onion, garlic, ginger, cinnamon stick, star anise, cardamom pods, and cloves to the pot.
About 2 min
5
Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low.
About 5 min
6
Cover the pot and let it simmer gently for at least 3 hours, or until the beef is very tender and falling off the bone.
About 3 hr
Cook’s note: Skim any foam or impurities that rise to the surface during the first hour of simmering for a clearer broth.
7
Carefully remove the beef bones and spices from the pot.
About 1 min
8
Discard the whole spices and remove any edible meat from the bones, tearing it into smaller pieces.
About 5 min
9
Strain the broth through a fine-mesh sieve to remove any remaining solids, then return the strained broth to the pot.
About 2 min
10
Return the shredded beef to the clear broth.
About 1 min
11
Season the sup tulang with salt and black pepper to taste.
About 1 min
Cook’s note: Adjust seasoning as needed before serving.
12
Serve the sup tulang hot, garnished with sliced green chilies, fresh cilantro, and fried shallots if desired.

Keep it good

Storage

Store leftover sup tulang in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over medium-low heat until warmed through, or in the microwave.