Tiyula Itum: Tausug Black Beef Soup
Recipe Guy
Regional Filipino Cooking
Charred coconut gives tiyula itum its dark broth, but the pot still needs the lift of ginger, lemongrass, and a late squeeze of calamansi. This Tausug beef soup stays brothy around the tender meat, with rice alongside to catch every spoonful.
About This Recipe
Local name: Tiyula Itum / Tiula Itum
The coconut is darkened in a dry skillet, then ground with garlic, ginger, turmeric, pepper, and water into a paste. That paste cooks against the browned beef before the larger quantity of water and stock goes in. It is the foundation of the broth, not a garnish.
Shank, short ribs, and chuck offer different amounts of bone and fat, so judge the simmer by the meat's tenderness rather than the clock alone. Keep the liquid loose enough to ladle as soup, and add the citrus only at the end.
Ingredient Notes
Charred coconut
This is the defining ingredient. Cook it until very dark and grind it into a paste before it cools completely.
Beef
Shank, short ribs, or chuck all work. A mix of meat and bones gives better body.
Aromatics
Lemongrass, ginger, garlic, and turmeric keep the dark broth bright and layered.
Heat
Bird's eye chilies are common, but you can serve chilies on the side for a milder family pot.
Cooking Notes
- Stay at the skillet while the shredded coconut darkens, stirring across the whole surface. Fine shreds color quickly, and neglected patches can become ashy before the rest is ready.
- Bruise the lemongrass while keeping the stalks large enough to retrieve. Remove them before serving, leaving their aroma in the broth without long fibrous pieces in the bowls.
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
- 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.
- Grind the warm charred coconut with garlic, ginger, turmeric, black pepper, and a little water to make a thick paste.
- Season the beef with salt. Heat coconut oil in a heavy pot and brown the beef in batches.
- Add onion and cook 3 minutes, scraping up browned bits.
- Stir in the charred coconut paste and cook 3 minutes until the paste darkens and coats the beef.
- Add lemongrass, water, stock, fish sauce, salt, and chilies if using.
- Bring to a simmer, skim foam, then cover loosely and simmer 2 to 2 1/2 hours, until the beef is tender.
- Remove lemongrass. Taste the broth and adjust with salt or fish sauce.
- Stir in calamansi juice just before serving so the soup tastes lively.
- Serve hot with scallions, rice, and extra chilies on the side.
Nutrition Estimate
Estimated per serving with beef, charred coconut paste, and broth; fat content varies by beef cut and trimming.
Tips For The Best Tiyula Itum: Tausug Black Beef Soup
- Do not leave the coconut: Stir constantly while toasting so it darkens evenly.
- Brown the beef: The charred coconut is smoky, but browned beef gives the soup its savory base.
- Keep broth loose: Tiyula Itum is a soup, not a thick curry. Add water if it reduces too much.
- Serve with rice: Plain rice lets the dark broth and aromatics stay at the center.
How To Serve And Store
Serving: Serve with steamed rice, scallions, calamansi, and chilies.
Make Ahead: The charred coconut paste can be made 2 days ahead.
Refrigerate: Refrigerate for up to 4 days.
Freeze: Freeze for up to 2 months.
Reheat: Reheat gently and add calamansi after warming.
Safety: Cool perishable leftovers within 2 hours and reheat cooked foods to steaming hot before serving again.
Common Questions
Is Tiyula Itum bitter?
It should not be bitter. Properly charred coconut tastes smoky and nutty; scorched coconut tastes ashy.
Can I use coconut milk?
Traditional versions are broth-based. Coconut milk makes it richer but changes the character.
What beef cut is best?
Shank and short ribs are excellent because they give both meat and broth body.
Can I make it mild?
Yes. Leave chilies out of the pot and serve them at the table.
Should tiyula itum reduce to a thick sauce around the beef?
No. This preparation is a soup, with enough liquid to ladle around the meat. If the long simmer concentrates it too far, add the listed water to restore a loose broth.
Can I make the soup without the chilies?
Yes. The chilies are optional, and the coconut paste, ginger, turmeric, garlic, and lemongrass still provide the main seasoning. Leave chilies out of the pot and offer them separately at the table.
