Tiyula Itum: Tausug Black Beef Soup

Tiyula Itum: Tausug Black Beef Soup Recipe

Tiyula Itum is a Tausug black beef soup with tender beef, lemongrass, ginger, turmeric, and a charred coconut paste that gives the broth its signature color.

Yield: 6 servings Serving size: 1 1/2 cups soup with 5 oz beef

Yield note: Use beef short ribs, shank, or chuck; bone-in cuts make the broth deeper.

Shopping List

Meat

• Beef shank, short ribs, or chuck

Produce

• Garlic
• Ginger
• Lemongrass
• Onion
• Scallions
• Chilies
• Calamansi

Pantry

• Unsweetened shredded coconut
• Turmeric
• Black peppercorns
• Fish sauce
• Coconut oil
• Steamed rice

Ingredients

Roasted Coconut Paste

• 1 1/4 cups unsweetened shredded coconut
• 4 garlic cloves
• 1 inch ginger
• 1 teaspoon turmeric
• 1/2 teaspoon black pepper
• 2 tablespoons water, as needed

Soup

• 3 pounds beef shank, short ribs, or chuck, cut in large pieces
• 1 tablespoon coconut oil
• 1 onion, sliced
• 2 stalks lemongrass, bruised
• 6 cups water
• 3 cups beef stock or more water
• 1 tablespoon fish sauce
• 1 teaspoon kosher salt, plus more to taste
• 2 chilies, optional

Finish

• 2 scallions, sliced
• 1 tablespoon calamansi or lime juice
• Steamed rice for serving

Instructions

1. Char the shredded coconut in a dry skillet over medium heat, stirring constantly, until deep dark brown to black and fragrant, 10 to 15 minutes.
2. Grind the warm charred coconut with garlic, ginger, turmeric, black pepper, and a little water to make a thick paste.
3. Season the beef with salt. Heat coconut oil in a heavy pot and brown the beef in batches.
4. Add onion and cook 3 minutes, scraping up browned bits.
5. Stir in the charred coconut paste and cook 3 minutes until the paste darkens and coats the beef.
6. Add lemongrass, water, stock, fish sauce, salt, and chilies if using.
7. Bring to a simmer, skim foam, then cover loosely and simmer 2 to 2 1/2 hours, until the beef is tender.
8. Remove lemongrass. Taste the broth and adjust with salt or fish sauce.
9. Stir in calamansi juice just before serving so the soup tastes lively.
10. Serve hot with scallions, rice, and extra chilies on the side.