Lazy Weekends · Malaysian
Sup Tulang
We simmer these beef bones with aromatic spices to pull every bit of richness from the marrow.
Why This Works
Pressure cooking locks in the marrow's depth, creating a stock that is intensely flavorful in a fraction of the time.
The Upgrade
Add a squeeze of fresh lime juice and freshly chopped cilantro before serving to cut the richness.
Chef's Secret
Michelin TechniqueDon't discard the garlic skin during the sauté; it adds a subtle earthiness to the broth.
Ingredients
Total time including resting: 45 min
Directions
Blanch the beef bones in boiling water to remove impurities.
5 minIn a pressure cooker, sauté shallots and spices until fragrant.
3 minAdd beef, garlic, ginger, and enough water to cover.
2 minCook under pressure until the meat is fall-off-the-bone tender.
30 minAdd potatoes and cook until soft.
5 minSkim off excess fat from the surface.
Wine Pairing
Syrah
Red Wine
The BottleE. Guigal Crozes-Hermitage
The marrow-rich broth is savory and intense. A peppery, meaty Syrah mirrors the spices and the deep, marrow-driven umami of the bone-in soup.
Nutrition per Serving
550
calories
40g
protein
15g
carbs
30g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Crusty Baguette
Use bread to mop up the rich, spicy beef marrow broth, making the meal more substantial.
Ingredients
Directions
Preheat your oven to 400°F.
Slice the baguette into 1-inch thick diagonal rounds.
Combine the softened butter, grated garlic, and thyme in a small bowl until smooth.
Spread a thin, even layer of the garlic butter onto one side of each bread slice.
Arrange the slices on a baking sheet and toast for 8 to 10 minutes until the edges are deep golden brown and crisp.
Remove from the oven, sprinkle immediately with fleur de sel, and serve warm alongside the Sup Tulang.
Side Dish
Cilantro Lime Salad
A salad of cilantro, lime, and thinly sliced onions provides a clean, acidic contrast to the heavy, gelatinous soup.
Ingredients
Directions
Submerge the sliced red onions in a bowl of ice water for 10 minutes to crisp the texture and temper the bite; drain and pat thoroughly dry.
Whisk the lime juice, olive oil, sea salt, and black pepper in a small bowl until emulsified.
In a chilled mixing bowl, gently toss the cilantro leaves with the prepared red onions.
Drizzle the dressing over the salad immediately before serving to maintain the structural integrity of the cilantro.
Toss lightly to coat and adjust seasoning to ensure a bright, acidic finish.
Serve alongside the Sup Tulang to cut through the richness of the marrow.
Member Reviews
How did it turn out?
Rate this recipe
Cooked it for guests over the weekend — everyone wanted the recipe.
Great recipe — took me about 10 minutes longer than listed but worth it.