Rawon (Indonesian Black Beef Soup)

🧂 Ingredients

• 800 g Beef shank or chuck
• 6 Kluwek (Pangium edule)
• 150 g Shallots
• 6 cloves Garlic
• 2 cm Ginger
• 1 cm Turmeric
• 3 Candlenuts (kemiri)
• 2-3 Chili peppers (red)
• 1 stalk Lemongrass
• 1 cm Galangal
• 2 Bay leaves (Indonesian)
• 3 Lime leaves
• 1 tsp Salt
• 1 tsp Sugar
• 2 tbsp Vegetable oil
• 1.5 L Water or beef broth
• 200 g Bean sprouts
• 6 Salted egg
• Sambal terasi
• Steamed rice

👨‍🍳 Instructions

1. 1

   Prepare the kluwek: Carefully crack open the kluwek nuts. Scoop out the black paste from inside each nut. Discard the shells. Place the paste in a bowl and soak it in about 1/4 cup of hot water for at least 15 minutes until softened. Mash it into a smooth paste.

   ⏱️ 20 minutes
2. 2

   Make the spice paste: Combine the chopped shallots, garlic, ginger, turmeric, candlenuts (if using), and chili peppers in a food processor or blender. Add the mashed kluwek paste. Blend until you have a smooth paste. You may need to add a tablespoon of water to help the blending process.

   ⏱️ 15 minutes
3. 3

   Sear the beef: Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (around 190°C / 375°F). Add the beef cubes in batches and sear them on all sides until nicely browned. This step adds depth of flavor. Remove the beef and set aside.

   ⏱️ 10 minutes
4. 4

   Sauté the spice paste: Lower the heat to medium (around 170°C / 340°F). Add the blended spice paste to the same pot. Sauté, stirring constantly, until the paste is fragrant and the oil begins to separate from the paste, about 5-7 minutes. This process is crucial for developing the complex flavors.

   ⏱️ 7 minutes
5. 5

   Simmer the soup: Return the seared beef to the pot. Add the bruised lemongrass, sliced galangal, bay leaves, and lime leaves. Pour in the water or beef broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer gently for at least 3 hours, or until the beef is fork-tender. Skim off any scum that rises to the surface during the first hour of simmering.

   ⏱️ 3 hours
6. 6

   Season and finish: Once the beef is tender, stir in the salt and sugar. Taste and adjust seasoning as needed. Simmer for another 10-15 minutes uncovered to allow the flavors to meld and the soup to thicken slightly.

   ⏱️ 15 minutes
7. 7

   Serve: Ladle the hot Rawon into bowls. Garnish generously with fresh bean sprouts. Serve immediately with halved salted eggs, a dollop of sambal terasi, and steamed rice on the side.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The unique black color and earthy flavor of Rawon come from the kluwek nut. Ensure you use fresh kluwek; old ones can be bitter.
• ✓Searing the beef and sautéing the spice paste until fragrant are key steps for developing the soup's deep flavor profile.
• ✓The longer the soup simmers, the more tender the beef will become and the richer the flavors will be.
• ✓Adjust the amount of chili peppers to your preferred level of spiciness.

🔄 Variations

• For a richer broth, use beef broth instead of water.
• Some variations include adding a small amount of tamarind paste for a slight tang.
• Experiment with different garnishes like fried shallots or fresh cilantro.

🥗 Nutrition

Per serving