Central American Bone Soup

Ingredients

In this adaptation, the Malaysian Soup Tulang is transformed into a Central American Bone Soup by incorporating traditional Central American spices and flavors. The original dish is typically made with Malaysian spices like turmeric, ginger, and lemongrass, which are replaced with Central American spices such as cumin, coriander, and oregano. The use of these spices gives the soup a distinct Central American flavor profile while still maintaining the essence of the original dish. We alse have the original recipe for Soup tulang, so you can check it out.

• 2 lbs (900g) beef bones 2 lbs (900g) beef bones
• 1 onion, chopped 1 onion, chopped
• 2 carrots, chopped 2 carrots, chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon coriander 1 teaspoon coriander
• 1 teaspoon oregano 1 teaspoon oregano
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 6 cups (1.4 liters) water 6 cups (1.4 liters) water
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 6g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 400°F (200°C).
2. 2.
   Place the beef bones on a baking sheet and roast them in the oven for 30 minutes, or until they are browned and fragrant.
3. 3.
   In a large pot, heat some oil over medium heat. Add the chopped onion, carrots, and minced garlic. Sauté until the vegetables are softened.
4. 4.
   Add the roasted beef bones to the pot, along with the diced tomatoes, cumin, coriander, oregano, salt, and black pepper. Stir well to combine.
5. 5.
   Pour in the water and bring the soup to a boil. Reduce the heat to low and let it simmer for at least 2 hours, or until the flavors have melded together and the meat is tender.
6. 6.
   Remove the bones from the soup and shred the meat. Discard any excess fat or bones.
7. 7.
   Serve the Central American Bone Soup hot, garnished with fresh cilantro and a squeeze of lime.

Treat your ingredients with care...

• Beef bones — Roasting the bones before adding them to the soup enhances their flavor and adds depth to the broth.
• Cumin, coriander, and oregano — These spices are essential for achieving the authentic Central American flavor. Use fresh spices for the best results.
• Lime wedges — Squeezing fresh lime juice over the soup just before serving adds a tangy and refreshing element to the dish.

Tips & Tricks

• For a spicier version, add a chopped jalapeno or serrano pepper to the soup while simmering.
• You can add other vegetables like bell peppers or corn kernels to the soup for added texture and flavor.
• If you prefer a smoother consistency, you can blend a portion of the soup using an immersion blender before adding the shredded meat.

Serving advice

Serve the Central American Bone Soup in individual bowls, garnished with fresh cilantro and a lime wedge on the side. Accompany it with warm tortillas or crusty bread for a complete meal.

Presentation advice

To enhance the presentation, sprinkle some chopped fresh cilantro over the soup just before serving. You can also serve it in colorful ceramic bowls to add a vibrant touch to the table.