Main CourseSoupDinner

Sup Tulang

Name: Sup Tulang
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4 porcje
Cuisine: malaysian
Ingredients: 1000 g beef bone with some meat attached, cut into large pieces; 2,5 l water; 1 szt. yellow onion roughly chopped; 5 ząbek garlic crushed; 50 g ginger sliced; 1 szt. cinnamon stick; 2 szt. star anise; 3 szt. cardamom pod; 5 szt. clove; 1,5 łyżeczka salt; 0,5 łyżeczka black pepper ground; 2 szt. green chili sliced (opcjonalnie); 0,25 szklanka cilantro chopped (opcjonalnie); 2 łyżka fried shallot (opcjonalnie)

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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 3 godz. 20 min
Porcje: 4
Trudność: Średni

Bezglutenowy

Przygotowanie stanowiska

Składniki

1000 gbeef bone, with some meat attached, cut into large pieces
2,5 lwater
1 szt.yellow onion, roughly chopped
5 ząbekgarlic, crushed
50 gginger, sliced
1 szt.cinnamon stick
2 szt.star anise
3 szt.cardamom pod
5 szt.clove
1,5 łyżeczkasalt
0,5 łyżeczkablack pepper, ground

garnish

2 szt.green chili, sliced(opcjonalnie)
0,25 szklankacilantro, chopped(opcjonalnie)
2 łyżkafried shallot(opcjonalnie)

Sprzęt

fine-mesh sieve · large pot

Sposób przygotowania

Krok po kroku

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

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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