The Aroma of Beef Bone Soup

Bone soup is made from beef bones that still have meat attached and boiled for a long hour together with spices, shallots, garlic and ginger to add flavor. 

The spice that has been used is cinnamon, clove, star anise, cumin, fennel, coriander, cardamom and black pepper.

The time to boil the bone is approximately four hours over slow heat and cover the pot with the lid slightly ajar, skimming any foam or excess fat, occasionally.

They should be cooked long and slow to tender the tough meat around the bone.

In Malaysia it is widely known as Sup Tulang.

Sup Tulang
Sup Tulang or Beef Bone Soup.

This is a popular dish and sought after menu in restaurants. The price is quite expensive  but we can do it at home. 

Ingredients in the broth

The broth alone without the ingredients is not tasty and by adding the spices, shallot, garlic and ginger make the beef bone soup more enjoyable to eat with satisfaction. 

The spices, herbs and bone absorb in the broth while simmer  for a long hour. 

Ingredients for Sup Tulang
The raw ingredients for beef bone soup.

We can stir fry the spice and other ingredients but you  can avoid sauté the ingredients by putting all the ingredients in the broth.

My recipe does not used cooking oil, because the natural oil from the beef fat gradually seep into the broth make the soup tasty.

The speciality lies in the broth of the soup ingredients, which is home made without any artificial soup, giving the broth a thick, dark colour  and truly original taste. 

Alternatively, soup powder is available commercially and makes cooking less hassle. 

Boiling process

Clean the bone and put it in the pot. Pour water into the pot until the bones are submerged. 

Put over slow heat and boil until the water drains. Keep on checking  the water by opening the lid and add water in the pot if it is less.

Beef bone takes longer to boil to give more time for all the nutrients being released in the broth thus making the soup much more tasty and healthy.

After four hours, the aroma of broth arises from the bone beef, spices and herbs.

When to eat

The beef bone soup is best to have while sizzling. The spicy broth and tender meat around the bone give satisfaction. 

The bowl of soup makes your body warm and feel fresh. One can have it with bread as it makes you feel full.

Bread with Sup Tulang
The beef bone soup is nice to eat with bread.

As for Malay, we prefer to eat beef bone soup with plain rice. For extra taste to eat with we add a dip made from bird eye chilli and soy sauce.

Beef Bone Soup With Rice
Malays like to eat beef bone soup with rice and add bird’s eye chilli dip.

It is simple to make the dip by pounding bird eye chilli and garlic. Add soy sauce.

Here is a recipe of Beef Bone Soup with its own made soup ingredients.

Recipe Sup Tulang ( Beef Bone Soup)


  • 500g beef bones
  • 2 litre water
  • salt

Spice ingredients

  • 1 cinnamon stick
  • 5 cardamom
  • 2 star anise
  • 1 teaspoon cumin
  • 1 tablespoon black pepper
  • 1 teaspoon coriander powder
  • 1 teaspoon fennel

Herbs ingredients

  • 5  cloves
  • 3 garlic
  • 5 onion 

Preparation method

1. Boil the bone in the pot  for two hours.

2. Pound the spice ingredients

3. Slice the herb ingredients.

4. Put the spices, herbs and salt  in the broth.

5. Boil for an additional two hours and  add water in the pot if less.

6. The colour of broth is dark and the meat around the bone soft.

7. The beef bone soup is ready to eat either with bread or rice.

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