Sup Tulang (Malaysian Beef Bone Soup)
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Ingredients
- 800 g beef short ribs, flanken-cut
- 1 onion, sliced
- 4 garlic cloves
- 20 g fresh ginger, sliced
- 1 cinnamon stick
- 2 star anise
- 2 carrots, sliced
- 2 celery stalks, sliced
Nutrition (per serving)
- Calories
- 544 kcal
- Protein
- 31.3 g
- Carbohydrate
- 8 g
- of which sugars
- 4.7 g
- Fat
- 42.3 g
- of which saturates
- 18 g
- Fibre
- 2.6 g
- Salt
- 0.39 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the beef short ribs, onion, garlic, ginger, cinnamon stick and star anise in a large pot and cover with 1.3 litres water.
- 2
Bring to the boil, skim off any foam, then cover and simmer on a low heat for 65 minutes.
- 3
Add the carrots and celery and simmer for a further 15-20 minutes until the beef is tender and falling from the bone and the vegetables are soft.
- 4
Check the beef has no pink remaining and season the broth with a little salt and pepper.
- 5
Ladle into deep bowls to serve.
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