Main CourseSoupDinner

Sup Tulang

Name: Sup Tulang
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4 porties
Cuisine: malaysian
Ingredients: 1.000 g beef bone with some meat attached, cut into large pieces; 2,5 l water; 1 st yellow onion roughly chopped; 5 teentje garlic crushed; 50 g ginger sliced; 1 st cinnamon stick; 2 st star anise; 3 st cardamom pod; 5 st clove; 1,5 tl salt; 0,5 tl black pepper ground; 2 st green chili sliced (optioneel); 0,25 kopje cilantro chopped (optioneel); 2 el fried shallot (optioneel)

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.

Een origineel recept van Forkin

Totale tijd: 3 uur 20 min
Porties: 4
Moeilijkheid: Gemiddeld

Glutenvrij

Mise-en-place

Ingrediënten

1.000 gbeef bone, with some meat attached, cut into large pieces
2,5 lwater
1 styellow onion, roughly chopped
5 teentjegarlic, crushed
50 gginger, sliced
1 stcinnamon stick
2 ststar anise
3 stcardamom pod
5 stclove
1,5 tlsalt
0,5 tlblack pepper, ground

garnish

2 stgreen chili, sliced(optioneel)
0,25 kopjecilantro, chopped(optioneel)
2 elfried shallot(optioneel)

Keukengerei

fine-mesh sieve · large pot

De bereidingswijze

Stap voor stap

1
Blanch the beef bones by placing them in a large pot, covering with water, bringing to a boil, and simmering for 5 minutes.
Ongeveer 10 min
Tip van de kok: Blanching helps remove impurities, leading to a clearer broth.
2
Drain the blanched bones and rinse them thoroughly under cold running water.
Ongeveer 2 min
3
Return the rinsed beef bones to the clean pot and add the fresh water.
Ongeveer 1 min
4
Add the yellow onion, garlic, ginger, cinnamon stick, star anise, cardamom pods, and cloves to the pot.
Ongeveer 2 min
5
Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low.
Ongeveer 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.
Ongeveer 3 uur
Tip van de kok: 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.
Ongeveer 1 min
8
Discard the whole spices and remove any edible meat from the bones, tearing it into smaller pieces.
Ongeveer 5 min
9
Strain the broth through a fine-mesh sieve to remove any remaining solids, then return the strained broth to the pot.
Ongeveer 2 min
10
Return the shredded beef to the clear broth.
Ongeveer 1 min
11
Season the sup tulang with salt and black pepper to taste.
Ongeveer 1 min
Tip van de kok: Adjust seasoning as needed before serving.
12
Serve the sup tulang hot, garnished with sliced green chilies, fresh cilantro, and fried shallots if desired.

Goed bewaren

Bewaren

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

Opwarmen

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