Rawon (Indonesian Black Beef Soup) Recipe

Ingredients:

500g beef (chuck or brisket, cut into cubes)

1.5 liters beef broth (or water if you don’t have broth)

2 tablespoons vegetable oil

2 shallots (peeled and chopped)

4 cloves garlic (peeled and minced)

2 tablespoons ginger (minced)

2 tablespoons lemongrass (bruised)

2 kaffir lime leaves (optional)

3 tablespoons tamarind paste

1 teaspoon salt (to taste)

1 teaspoon pepper (to taste)

2 tablespoons sweet soy sauce (kecap manis)

1 tablespoon coriander powder

1 teaspoon cumin powder

1 teaspoon turmeric powder

2 teaspoons candlenut (or substitute with macadamia nuts)

1 tablespoon shrimp paste (optional, but adds great flavor)

3-4 Indonesian bay leaves (or substitute with regular bay leaves)

1 boiled egg (for garnish, optional)

Fresh cilantro (for garnish)

Fried shallots (for garnish)

Steamed rice (for serving)

Instructions:
Prepare the Spice Paste:

In a food processor or mortar and pestle, blend shallots, garlic, ginger, candlenuts, turmeric, coriander, cumin, and shrimp paste into a smooth paste. Add a bit of water if needed to help blend the ingredients.

Cook the Beef:

Heat vegetable oil in a large pot over medium heat. Add the beef cubes and sear them on all sides until lightly browned. This will help enhance the flavor of the meat.

Once the beef is browned, remove it from the pot and set aside.

Saute the Spice Paste:

In the same pot, add the blended spice paste. Sauté the paste over medium heat for about 5-7 minutes until it becomes fragrant and slightly darkened in color.

Add the Broth and Beef:

Pour the beef broth into the pot, then add the seared beef cubes back into the pot. Markas toto
Add lemongrass, kaffir lime leaves, bay leaves, tamarind paste, sweet soy sauce (kecap manis), salt, and pepper. Stir everything together and bring the soup to a boil.

Simmer:

Once boiling, reduce the heat to low and let the soup simmer for 1.5 to 2 hours, or until the beef is tender and the flavors have developed fully. You may need to skim off any foam or impurities from the surface while cooking.

Serve:

Once the beef is tender and the broth is flavorful, taste and adjust the seasoning if needed (more salt or soy sauce can be added).

Serve the rawon hot with steamed rice, garnished with boiled egg slices, fresh cilantro, and fried shallots for extra flavor and crunch.