📝 About This Recipe
Hailing from Surabaya, East Java, Rawon is one of Indonesia's most iconic and ancient soul foods, distinguished by its deep, obsidian-colored broth. This richness comes from the 'Keluak' nut, which imparts a complex, earthy, and slightly nutty flavor profile reminiscent of dark chocolate and truffles. Slow-simmered beef brisket melts into this aromatic gravy, creating a culinary masterpiece that is as visually striking as it is deeply comforting.
🥗 Ingredients
Main Ingredients
- 750 grams Beef Brisket or Chuck (cut into 2cm cubes)
- 2 liters Water (for the broth)
- 2 stalks Lemongrass (bruised and knotted)
- 3 cm Galangal (bruised)
- 5 pieces Kaffir Lime Leaves (torn slightly to release oils)
- 3 tablespoons Cooking Oil (for sautéing)
The 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 Turmeric (fresh or 1 tsp powder)
- 2 cm Ginger (peeled)
- 1 tablespoon Coriander Powder
- to taste Salt and White Pepper
Traditional Accompaniments
- 3 pieces Salted Duck Eggs (hard-boiled and halved)
- 100 grams Short Bean Sprouts (blanched quickly)
- 2 tablespoons Sambal Terasi (shrimp paste chili sauce)
- 1/4 cup Fried Shallots (for garnish)
- 4 cups Steamed Jasmine Rice (warm)
- 1 handful Shrimp Crackers (Krupuk)
👨🍳 Instructions
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1
Prepare the Keluak nuts: Crack the hard shells with a hammer, scoop out the black flesh, and soak it in 1/2 cup of hot water for 10 minutes until softened.
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2
In a food processor or mortar and pestle, grind the soaked Keluak (with its soaking water), shallots, garlic, toasted candlenuts, turmeric, ginger, and coriander powder into a smooth, dark paste.
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3
In a large heavy-bottomed pot, bring 2 liters of water to a boil. Add the cubed beef and simmer over medium heat. Skim off any gray foam that rises to the surface to ensure a clean broth.
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4
While the beef is simmering, heat 3 tablespoons of oil in a skillet over medium heat. Sauté the spice paste until it becomes fragrant and the oil begins to separate from the paste (about 5-7 minutes).
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5
Add the bruised lemongrass, galangal, and kaffir lime leaves to the skillet. Stir for another 2 minutes until the aromatics are wilted and fragrant.
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6
Transfer the sautéed spice mixture into the pot with the simmering beef. Stir well until the broth turns a deep, dark black.
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7
Lower the heat to a simmer. Cover the pot and cook for approximately 1.5 to 2 hours, or until the beef is fork-tender and has absorbed the flavors of the broth.
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8
Season with salt, white pepper, and a pinch of sugar to balance the earthy tones of the Keluak.
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9
Once the beef is tender, do a final taste test. The broth should be savory, rich, and slightly oily from the beef fat and spices.
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10
Prepare the serving bowls by placing a portion of steamed rice in each, or serve the soup in a separate bowl alongside the rice.
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11
Ladle the hot soup and beef over the rice. Garnish generously with fried shallots and fresh scallions.
💡 Chef's Tips
Always taste a small piece of the Keluak flesh before using; if it tastes bitter, discard it as it may be spoiled. For the most authentic flavor, use beef with a bit of fat like brisket or short rib; the fat carries the Keluak flavor beautifully. If you can't find fresh Keluak, some Asian grocers sell it in jars already processed into a paste. Rawon actually tastes even better the next day after the flavors have had time to fully mature in the fridge. Don't overcook the bean sprouts; they should provide a fresh, crunchy contrast to the soft beef.
🍽️ Serving Suggestions
Serve hot with a side of salty duck egg to cut through the richness of the broth. Always include a dollop of Sambal Terasi for a spicy kick. A squeeze of fresh lime juice just before eating brightens the earthy notes significantly. Pair with a cold glass of Indonesian Es Teh Manis (Sweetened Iced Tea). Accompany with 'Emping' (melinjo nut crackers) or shrimp crackers for added texture.