Recipe
Sri Lankan-style beef bone soup
- Prep time:
- 20 minutes
- Cook time:
- 2 hours
- Skill level:
- Medium
- Serves:
- 4-6
Serve with the bones and enjoy the rustic experience and the rich, tasty broth. (ABC News: Nip Liyanapathirana)
Nip Liyanapathirana is a Sydney-based chef, creator and cultural storyteller. Through his socials @nipcooks, he shares recipes and food content inspired by the food he grew up eating, his travels, and the stories behind the dishes.
This Sri Lankan-style beef bone soup is the kind of dish I grew up eating around other people's tables, rather than my own.
My mum never cooked beef at home for religious reasons, but I still have very clear memories of having versions of this soup at Muslim friends' houses in Sri Lanka; Rich, peppery, deeply comforting and full of vegetables. It is one of those dishes that feels humble, but when made properly, it has so much depth.
This soup makes the most of affordable beef bones and then think about it as a clean-out-the-fridge recipe when it comes to the vegetables. (ABC News: Nip Liyanapathirana)
What I love about this recipe is that it makes the most of bone-in beef pieces and offcuts. The bones bring body and flavour to the broth, while the meat slowly softens and gives the soup real substance. It is hearty without being heavy, and it is perfect for cooler weather here in Australia, especially with the quality of beef we have access to.
This is also a very forgiving soup. You can use potatoes, carrots, beans, cabbage, leeks, cauliflower, broccoli, spring onions or whatever vegetables you have sitting in the fridge. Think of it almost like a Sri Lankan-style winter fridge clean-out soup. Serve it hot on its own or with rice for something more filling.
The beef bones bring body and flavour to the broth and the meat softens so it's easy to pull off while eating. (ABC News: Nip Liyanapathirana)
Notes
- This recipe is flexible, so the vegetables can be adjusted depending on what you have. Starchy vegetables like potato, cauliflower, broccoli or pumpkin work well because they soak up the flavour of the broth. I also like to add chopped cabbage. Spring onions or leeks are also great.
- The beef and broth stage can be done in a pressure cooker. Cook on high pressure for about 30 minutes, then release the pressure safely. Return the soup to the stovetop and continue with the remaining steps.
- The final soup will vary slightly depending on the cut of beef used and the vegetables available.
This soup is elevated with the quality of beef we have in Australia. (ABC News: Nip Liyanapathirana)
Sri Lankan-style beef bone soup
- Prep time:
- 20 minutes
- Cook time:
- 2 hours
- Skill level:
- Medium
- Serves:
- 4-6
Ingredients
For the soup base
- 1/2 tbsp curry powder
- 1/2 tbsp black pepper powder
- 1 tsp cumin powder
- 8 shallots, peeled and roughly chopped
- 8 garlic cloves, peeled and roughly chopped
- 1 inch ginger, peeled and roughly chopped
- 1 sprigs curry leaves
- 1 tbsp tomato paste
- 1 tsp turmeric powder
- 2 tsp coriander powder
For the soup
- 2 tbsp coconut oil
- Prepared soup base
- 1 kg bone-in beef pieces, with some meat attached
- Salt, to taste
- 2.5–3 litres water, or enough to cover the beef well
- 1 cans lentils, drained and rinsed (400g)
- 1.5 carrots, chopped
- 1.5 potatoes, chopped
- 1 cup green beans, chopped
- Fresh coriander leaves, to garnish
- Optional vegetables: cauliflower, broccoli, extra potato, pumpkin, celery, zucchini or any other vegetables you have on hand.
Method
Make the soup base
Add the raw curry powder, black peppercorns, cumin seeds, shallots, garlic, ginger and curry leaves to a mortar and pestle or small food processor. Pound or grind everything into a coarse paste. It does not need to be completely smooth — a bit of texture is good here.
Start the soup base
Heat the coconut oil in a large heavy-based pot over medium heat. Add the soup base and sauté for 3–4 minutes, stirring often, until fragrant and the raw garlic and ginger aroma starts to mellow. Add the tomato paste and curry leaves. Cook for another 5–6 minutes, stirring regularly, until the onions soften and the tomato paste darkens slightly.
Brown and season the beef
Add the bone-in beef pieces to the pot, followed by the turmeric, coriander powder and salt. Stir well so the beef is coated in the spice mixture. Cook for 5–8 minutes, allowing the beef to take on some colour and absorb the flavour from the paste.
Cook the beef and broth
Pour in enough water to cover the beef well, around 2.5–3 litres. Bring to a boil, then reduce the heat to a gentle simmer. Cover partially and cook for about 1.5 hours, or until the meat is beginning to soften but is not fully falling apart yet. Skim off any foam or impurities from the surface if needed.
Add the lentils & vegetables.
Add the drained lentils and continue simmering for another 15–20 minutes. They should warm through and absorb some of the flavour from the broth while the beef continues to tenderise. Add the potatoes and carrots, as they take longer to cook. Simmer for 10 minutes, then add the green beans and any other vegetables you are using. Continue cooking until all the vegetables are tender and the beef is soft.
Adjust and finish
Taste the soup and adjust the salt if needed. If you want it brothier, add a little more hot water and simmer for another few minutes. If you want it more intense, let it reduce slightly.
Serve
Finish with fresh coriander leaves and serve hot. Pair with steamed rice for a more filling meal.