Sup Tulang
Prep time
Cook time
Total time
Serves: 5-6
  • 1½ kg meaty beef neck bones
  • 500 ml beef stock
  • 800 ml water
  • 1 large carrot, cubed
  • 2 medium potatoes, cubed
  • 1 stalk celery, sliced
  • 1 large onion, quartered
  • 2 medium tomatoes, sliced into wedges
  • 1 thumb sized ginger, thinly sliced
  • 6 cloves garlic, minced
  • 1 tbsp ground cumin
  • 2 tbsp ground coriander
  • 1 stick cinnamon
  • 4 pcs cardamoms
  • 1 pc star anise
  • fish sauce
  • freshly ground black pepper
  • oil
  • chopped celery leaves, to garnish
  1. In a pot add oil then sauté garlic, ginger and onions once fragrant add the cumin, coriander, cinnamon, cardamoms and star anise. Stir fry in medium heat for a minute.
  2. Bring heat to high then add the beef, continue to cook beef for 5 minutes.
  3. Add water, beef stock and a good amount of freshly ground black pepper then bring to a boil, simmer in low heat for 1½ hrs.
  4. Add the potatoes and carrots then simmer for 10 minutes.
  5. Add the celery and tomatoes then simmer for another 10 minutes.
  6. Season with fish sauce, then serve while hot garnished with celery leaves.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at