📝 About This Recipe
Hailing from East Java, Rawon is one of Indonesia’s most iconic and ancient beef stews, instantly recognizable by its deep, jet-black broth. This unique color and earthy, nutty flavor profile come from the 'Keluak' nut, a fermented fruit that lends a mysterious depth unlike any other ingredient in the world. Slow-simmered with aromatic lemongrass, lime leaves, and tender beef brisket, Rawon is a soulful, umami-rich masterpiece that warms the heart and palate.
🥗 Ingredients
Main Ingredients
- 500 grams Beef Brisket or Chuck (cut into 2cm cubes)
- 2 liters Water (for the broth)
- 2 stalks Lemongrass (bruised and tied in a knot)
- 5 pieces Kaffir Lime Leaves (torn slightly to release oils)
- 3 cm Galangal (bruised)
- 3 tablespoons Vegetable Oil (for sautéing)
The Black Spice Paste (Bumbu)
- 5-7 pieces Keluak Nuts (seeds extracted and soaked in warm water)
- 10 pieces Shallots (peeled)
- 5 cloves Garlic (peeled)
- 4 pieces Candlenuts (toasted)
- 2 cm Fresh Turmeric (or 1 tsp powder)
- 2 cm Fresh Ginger (peeled)
- 1 tablespoon Coriander Powder
- 1 teaspoon Salt and White Pepper (adjust to taste)
Garnish and Accompaniments
- 2-3 pieces Salted Duck Eggs (boiled and halved)
- 100 grams Short Bean Sprouts (raw and rinsed)
- 2 tablespoons Sambal Terasi (chili paste with shrimp paste)
- 2 tablespoons Fried Shallots (for topping)
- 2 pieces Lime Wedges (for brightness)
- 1 handful Shrimp Crackers (Krupuk) (fried)
👨🍳 Instructions
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1
Prepare the Keluak: Crack the hard shells of the Keluak nuts. Scoop out the black flesh and soak it in a small bowl of warm water for 10 minutes until softened. Ensure there is no bitter or metallic smell; if it smells foul, discard that specific nut.
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2
Make the Spice Paste: In a blender or stone mortar, combine the soaked Keluak (with its soaking liquid), shallots, garlic, candlenuts, turmeric, ginger, and coriander. Process until a smooth, dark purple-black paste forms.
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3
Sear the Beef: In a large heavy-bottomed pot, bring 2 liters of water to a boil. Add the beef cubes and blanch for 5 minutes. Skim off any gray foam that rises to the surface. Lower heat to a simmer.
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4
Sauté the Aromatics: In a separate frying pan, heat 3 tablespoons of oil. Sauté the black spice paste along with the lemongrass, kaffir lime leaves, and galangal. Cook for 5-7 minutes over medium heat until the paste darkens further and the oil begins to separate from the spice mixture.
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5
Combine: Carefully transfer the sautéed spice paste into the pot with the simmering beef and water. Stir well until the broth turns a deep, opaque black.
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6
Slow Simmer: Cover the pot and simmer on low heat for 1 to 1.5 hours. The goal is for the beef to become fork-tender and for the flavors to penetrate deep into the meat.
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7
Season: Add salt, sugar, and white pepper. Taste the broth; it should be savory, earthy, and rich. Adjust seasoning as necessary.
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8
Prepare Garnishes: While the soup simmers, prepare your bean sprouts, slice the lime, and halve the salted duck eggs.
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9
Final Touch: Once the beef is tender, remove the lemongrass and galangal pieces. Turn off the heat.
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10
Assemble: Place a portion of steamed jasmine rice in a bowl. Ladle the hot Rawon soup and several beef chunks over the rice or serve in a separate bowl.
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11
Garnish: Top with a handful of raw short bean sprouts (the heat of the soup will cook them slightly), a sprinkle of fried shallots, and a side of salted duck egg.
💡 Chef's Tips
Always taste a tiny bit of the Keluak flesh before blending; if it tastes very bitter, it is a bad nut and will ruin the soup. For the best flavor, make Rawon a day in advance; the flavors develop significantly overnight in the refrigerator. Use beef with some fat content, like brisket or ribs, as the fat carries the complex flavors of the Keluak. If you cannot find fresh Keluak, look for canned or vacuum-packed versions in Asian grocers, but rinse them if they are in brine. Don't overcook the bean sprouts; they should provide a fresh, crunchy contrast to the rich, dark broth.
🍽️ Serving Suggestions
Serve with warm, fragrant Jasmine rice to soak up the dark broth. Always include a side of Sambal Terasi for a spicy kick that cuts through the richness. Pair with a glass of iced sweet tea (Teh Manis) to balance the savory notes. Add 'Empal' (Indonesian fried beef) on the side for an extra meaty feast. Don't forget the Kerupuk Udang (shrimp crackers) for a necessary textural crunch.