Entree: Philippines – Mindanao – Tiyula Itum (Smoky black beef soup from Mindanao, darkened and flavored with charred coconut and local spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 45 min

Additional 15 min

Total 2 hrs 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2.5 lb (1.1 kg) beef short ribs or bone-in beef portions
- 8 cups (1.9 l) water
- 1 cup (80 g) grated mature coconut, shredded and charred until black, then ground into a coarse powder (pamapa-itum)
- 2 stalks (about 2 1/8 oz (60 g)) lemongrass, bruised and tied
- 2 tbsp (30 g) fresh ginger, sliced
- 6 cloves (5/8 oz (18 g)) garlic, crushed
- 1 large onion (about 7 oz (200 g)), sliced
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground black pepper
- 2 tsp (10 g) coarse salt, adjust to taste
- 1 tbsp (15 ml) fish sauce (patis), optional for additional umami
- 2 bay leaves
- 1 tsp (2 g) toasted whole black peppercorns, lightly crushed
- Fresh green onions or cilantro, chopped, for garnish (no measurement required)

Show original ingredient measurements

- 2.5 lb (1.1 kg) beef short ribs or bone-in beef portions
- 8 cups (1.9 l) water
- 1 cup (80 g) grated mature coconut, shredded and charred until black, then ground into a coarse powder (pamapa-itum)
- 2 stalks (about 60 g) lemongrass, bruised and tied
- 2 tbsp (30 g) fresh ginger, sliced
- 6 cloves (18 g) garlic, crushed
- 1 large onion (about 200 g), sliced
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground black pepper
- 2 tsp (10 g) coarse salt, adjust to taste
- 1 tbsp (15 ml) fish sauce (patis), optional for additional umami
- 2 bay leaves
- 1 tsp (2 g) toasted whole black peppercorns, lightly crushed
- Fresh green onions or cilantro, chopped, for garnish (no measurement required)

Instructions

1. Prepare charred coconut powder: In a dry skillet over medium-high heat, toast grated mature coconut, stirring and pressing down, until deeply blackened in places and smoky (do not let it burn fully to ash). Cool, then grind or pound to a coarse powder and set aside.
2. Brown and simmer beef: In a large pot heat vegetable oil over medium-high. Brown beef short ribs briefly on all sides, then remove. In the same pot sauté onion, garlic, and ginger until fragrant. Return beef to pot, add water, lemongrass, bay leaves, crushed peppercorns, turmeric, ground black pepper, and salt. Bring to a boil, then reduce to a simmer and cook gently 1.5–2 hours until beef is tender.
3. Incorporate charred coconut: When beef is tender, remove lemongrass and bay leaves. Stir in 3/4 of the charred coconut powder, taste, and adjust color and smokiness by adding more of the powder until the broth reaches a deep black-brown hue. Simmer 10–15 minutes more to meld flavors. Add fish sauce if using and adjust salt and pepper.
4. Finish and serve: Remove beef portions to a cutting board, slice or shred as desired, and return to pot. Ladle tiyula itum into bowls, garnish with chopped green onions or cilantro, and serve hot with steamed white rice.