Sup Tulang - Best Beef Bone Broth Recipe

Are you ready to dive into a bowl of pure comfort and incredible flavor? Look no further than Sup Tulang, an authentic beef bone marrow soup that's cherished for its rich taste and amazing health benefits. If you're searching for the best recipe for beef bone broth that delivers both deep flavor and nourishing goodness, you've hit the jackpot. This isn't just any soup; it's a warming, savory experience packed with collagen, minerals, and a richness that only slow-simmered beef bones can provide. Forget store-bought broth – learning to make this traditional dish at home will transform your cooking and leave you feeling wonderfully satisfied. Get ready to create one of the most comforting bone broth soup recipes you'll ever taste!

Ingredients

• Bone Marrow Bones: About 3-4 pounds (1.5-2 kg) beef marrow bones (ask your butcher for "canoe-cut" or large knuckle bones for easy marrow access). Sourcing tip: Look for grass-fed bones if possible for higher nutritional content.
• Aromatics:
• 2 large yellow onions, roughly chopped
• 1 whole head of garlic, cloves smashed
• 3-4 inches fresh ginger, sliced (no need to peel if clean)
• 2-3 stalks lemongrass, bruised (optional, but adds a lovely citrusy note)
• Spices:
• 2-3 cinnamon sticks (about 3 inches each)
• 4-5 star anise pods
• 10-12 whole cloves
• 1-2 teaspoons whole black peppercorns
• Broth Essentials:
• 12-16 cups (3-4 liters) cold water (enough to cover the bones)
• 1-2 cups good quality beef stock or broth (optional, for extra depth)
• 2-3 teaspoons sea salt, or to taste
• Optional: A pinch of sugar to balance flavors

Directions

1. Prepare the Bones (Crucial First Step!):
   1. Rinse your beef marrow bones thoroughly under cold running water to remove any visible bone fragments or impurities.
   2. Blanching: Place the rinsed bones in a large pot and cover with cold water. Bring to a rolling boil over high heat, then let it boil vigorously for 10-15 minutes. You'll see a lot of scum rise to the surface – this is what we want to remove!
   3. Drain the bones in a colander and rinse them again under cold water, scrubbing off any remaining scum. Clean out the pot too. This blanching step is essential for a clear, clean-tasting broth, free from any "gamey" flavors.
2. Toast the Spices:
   1. In your now-clean large pot, lightly toast the cinnamon sticks, star anise, cloves, and black peppercorns over medium heat for 2-3 minutes until fragrant. This awakens their essential oils and deepens their flavor. Be careful not to burn them!
3. Build the Flavor Base:
   1. Add the chopped onions, smashed garlic, sliced ginger, and bruised lemongrass (if using) to the pot with the toasted spices. Sauté for 5-7 minutes until the aromatics are fragrant and slightly softened.
4. Combine & Simmer:
   1. Return the blanched and cleaned bones to the pot. Pour in the 12-16 cups of cold water, ensuring the bones are fully submerged. If using, add the optional beef stock.
   2. Bring the mixture to a gentle boil, then immediately reduce the heat to a very low simmer. Cover the pot, leaving a slight crack for steam to escape.
5. The Long Simmer (Patience is Key!):
   1. Let the soup simmer for a minimum of 4 hours, and ideally 6-8 hours. The longer it simmers, the more flavor and nutrients (like collagen) will be extracted from the bones.
   2. Checking the Marrow: Around the 3-4 hour mark, you can gently probe the marrow with a small spoon or skewer. It should be soft and almost jelly-like. If it's still firm, continue simmering. For the best beef bone broth, allow the marrow to become very tender and release into the broth.
   3. Periodically skim off any foam or impurities that rise to the surface during the first few hours of simmering to maintain a clear broth.
6. Season & Adjust:
   1. Once the simmering is complete and the marrow is tender, carefully remove the bones from the pot. You can gently scoop out any remaining marrow from the bones into the broth. Discard the spent aromatics and spices (or strain the broth through a fine-mesh sieve for a super clear soup).
   2. Season the broth with salt to taste. This is where you adjust the flavor. If the broth tastes a bit flat, a tiny pinch of sugar can sometimes brighten it.
   3. Adjusting Consistency: If you prefer a richer, more concentrated broth, you can simmer it uncovered for an additional 30 minutes to an hour to reduce it slightly. If it's too thick, add a little hot water.