📝 About This Recipe
Hailing from the Sultanate of Banten, Rabeg is a legendary meat dish that marries the bold spices of the Middle East with the earthy sweetness of Javanese cuisine. This dark, aromatic stew features tender mutton or goat simmered in a complex broth of ginger, nutmeg, and sweet soy sauce, creating a flavor profile that is uniquely savory, spicy, and warming. Traditionally served to royalty, it remains a beloved culinary treasure that captures the historical essence of Indonesia's ancient spice trade routes.
🥗 Ingredients
Primary Proteins
- 500 grams Mutton or Goat Meat (cut into 2cm cubes, bone-in pieces preferred for flavor)
- 250 grams Goat Offal (optional) (liver or tripe, cleaned and parboiled)
Aromatic Spice Paste (Bumbu Halus)
- 10 pieces Shallots (peeled)
- 6 cloves Garlic (peeled)
- 4 cm Ginger (fresh, peeled)
- 1 teaspoon Black Peppercorns (whole)
- 1/2 piece Nutmeg (grated fresh)
- 2 pieces Red Chili (seeds removed for mild heat)
The Braising Liquid & Whole Spices
- 5-7 tablespoons Kecap Manis (Sweet Soy Sauce) (adjust to desired darkness)
- 5 cm Cinnamon Stick (whole)
- 4 pieces Cloves (whole)
- 2 stalks Lemongrass (bruised and tied in a knot)
- 3 cm Galangal (bruised)
- 1.5 liters Water (more if needed for tenderness)
- 1 teaspoon Salt and Palm Sugar (to taste)
- 3 tablespoons Cooking Oil (for sautéing)
👨🍳 Instructions
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1
Begin by parboiling the mutton and offal in a large pot of boiling water for 10-15 minutes to remove impurities. Drain and discard the water, then set the meat aside.
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2
Using a mortar and pestle or a blender, grind the shallots, garlic, ginger, black peppercorns, nutmeg, and red chilies into a smooth, fragrant paste.
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3
Heat 3 tablespoons of oil in a heavy-bottomed pot or Dutch oven over medium heat.
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4
Sauté the spice paste along with the lemongrass, cinnamon, cloves, and galangal. Cook until the paste darkens slightly and the oil begins to separate, which should take about 5-7 minutes.
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5
Add the parboiled meat to the pot. Stir well to ensure every piece of meat is thoroughly coated in the aromatic spice base.
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6
Pour in the 1.5 liters of water and bring the mixture to a rolling boil.
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7
Reduce the heat to low. Add the Kecap Manis, salt, and palm sugar. The liquid should turn a deep, rich mahogany color.
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8
Cover the pot and simmer gently. This slow process is key to breaking down the tough fibers of the goat meat.
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9
Every 20 minutes, give the stew a stir to prevent sticking and check the water level. If it reduces too quickly before the meat is tender, add another cup of warm water.
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10
Cook for approximately 60-75 minutes, or until the meat is fork-tender and the sauce has thickened into a slightly syrupy consistency.
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11
Perform a final taste test. Adjust the sweetness with more Kecap Manis or the savory notes with a pinch of salt if necessary.
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12
Once the sauce clings beautifully to the meat, turn off the heat and let it rest for 10 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
For the best flavor, use goat meat with the bone in; the marrow adds a luxurious depth to the broth. If you find the smell of goat too strong, rub the raw meat with lime juice and let it sit for 15 minutes before the initial parboiling. Don't rush the ginger; Rabeg is famous for its warming ginger kick, so ensure your ginger is fresh and potent. If you prefer a thicker sauce, you can simmer the stew uncovered during the last 15 minutes of cooking. This dish actually tastes better the next day after the spices have fully penetrated the meat.
🍽️ Serving Suggestions
Serve hot with a side of steamed jasmine rice or 'Nasi Kebuli' for a truly Middle Eastern-Indonesian fusion experience. Accompany with 'Emping' (melinjo nut crackers) for a bitter, crunchy contrast to the sweet stew. Add a side of 'Acar Timun' (pickled cucumber and carrots) to provide a refreshing acidity that cuts through the richness. Pair with a glass of hot jasmine tea or iced orange juice to cleanse the palate. Top with a generous sprinkle of crispy fried shallots (bawang goreng) for extra aroma and texture.