Sup Tulang Merah Recipe (Spicy Red Bone Marrow Stew)

Beef bone marrow: The star of the dish, providing rich flavor and a unique texture.

Vegetable oil: Used for sautéing the aromatics and browning the bone marrow.

Onion: Adds sweetness and depth to the stew.

Garlic: Provides a pungent and aromatic base.

Red chilies: Adds heat and a spicy kick to the stew.

Tomato sauce: Forms the base of the stew, adding a rich and tangy flavor.

Beef broth: Enhances the beefy flavor and adds depth to the stew.

Salt: Used to season the stew to taste.

Pepper: Adds a bit of heat and enhances the overall flavor.

To enhance the flavor of the beef bone marrow, consider roasting it in the oven at 400°F for about 20 minutes before adding it to the pot. This step will help to caramelize the bone marrow and deepen the overall taste of the stew. Additionally, when adding the garlic and red chilies, make sure to stir continuously to prevent them from burning, which can impart a bitter taste to the dish.

• beef bone marrow - Substitute with oxtail: Oxtail provides a similar rich and gelatinous texture, making it a good alternative for the hearty base of the stew.

• vegetable oil - Substitute with olive oil: Olive oil has a robust flavor and is a healthier fat option, suitable for sautéing the onions and garlic.

• large onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor, which can add a different depth to the stew.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, though it will lack the same pungency and texture.

• red chilies - Substitute with cayenne pepper: Cayenne pepper can provide the necessary heat, though it will be more intense, so use sparingly.

• tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes offer a chunkier texture and a fresher tomato flavor, which can enhance the stew.

• beef broth - Substitute with chicken broth: Chicken broth can be used in a pinch, though it will have a lighter flavor compared to beef broth.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, providing depth to the stew.

• pepper - Substitute with white pepper: White pepper has a slightly different heat profile and can add a subtle complexity to the dish.

• Allow the Sup Tulang Merah to cool completely before storing. This helps prevent condensation, which can lead to a watery stew.
• Transfer the cooled stew into airtight containers. For easy portioning, consider using smaller containers or freezer bags.
• Label each container with the date and contents. This ensures you know when it was made and helps you keep track of freshness.
• Store the containers in the refrigerator if you plan to consume the stew within 3-4 days. For longer storage, place the containers in the freezer.
• When freezing, ensure the containers are not overfilled. Leave some space at the top to allow the stew to expand as it freezes.
• To reheat, thaw the stew in the refrigerator overnight if frozen. Reheat on the stove over medium heat, stirring occasionally until heated through.
• For a quicker option, you can reheat directly from frozen. Place the stew in a pot with a splash of beef broth or water and heat over low, stirring frequently until thawed and warmed.
• Avoid reheating multiple times. Only reheat the portion you plan to consume to maintain the best flavor and texture.
• If the stew thickens too much upon reheating, add a bit of beef broth or water to reach the desired consistency.

• Gently reheat the Sup Tulang Merah on the stovetop. Place the stew in a saucepan or pot over medium-low heat. Stir occasionally to ensure even heating and prevent sticking. Heat until the bone marrow and broth are warmed through, about 10-15 minutes.

• Use a microwave for a quick reheat. Transfer a portion of the stew to a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap with a small vent. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating. Continue heating in 1-minute increments if necessary until hot.

• Reheat in the oven for a more even and gentle warming. Preheat your oven to 350°F (175°C). Place the Sup Tulang Merah in an oven-safe dish and cover with aluminum foil. Heat for about 20-30 minutes, or until the stew is hot throughout. Stir halfway through to ensure even heating.

• For a slow cooker method, transfer the leftover stew to the slow cooker. Set it on low heat and allow it to warm for 1-2 hours, stirring occasionally. This method is perfect for maintaining the flavors and texture of the stew.

• If you have a steamer, you can use it to reheat the stew. Place the Sup Tulang Merah in a heatproof bowl and set it in the steamer basket. Steam over simmering water for about 15-20 minutes, or until the stew is heated through. This method helps retain moisture and prevents the meat from drying out.

• Large pot: Used for cooking the stew and ensuring even heat distribution.

• Wooden spoon: Ideal for stirring the ingredients without scratching the pot.

• Chef's knife: Essential for chopping the onion and slicing the red chilies.

• Cutting board: Provides a safe surface for chopping and slicing ingredients.

• Measuring spoons: Used for accurately measuring the vegetable oil.

• Measuring cups: Necessary for measuring the beef broth.

• Can opener: Required to open the can of tomato sauce.

• Ladle: Useful for serving the hot stew.

• Tongs: Handy for turning the beef bone marrow to ensure it browns on all sides.

• Garlic press: Convenient for mincing the garlic cloves quickly and efficiently.

Prep ingredients in advance: Chop the onion, mince the garlic, and slice the red chilies ahead of time to streamline the cooking process.

Use a pressure cooker: Cook the beef bone marrow in a pressure cooker to significantly reduce the simmering time.

Pre-made broth: Use store-bought beef broth to save time on making it from scratch.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Efficient cleanup: Use a single pot to minimize the number of dishes to wash.