Entree: Indonesia – Java – Rawon (Javanese black beef soup made with keluak nuts and aromatic spice paste, served with rice and condiments)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs

Total 2 hrs 15 min

Ingredients

- 1.5 lb (680 g) beef brisket or shank, trimmed and cut into 1-inch (2.5 cm) cubes
- 8 cups (2.0 L) beef stock or water
- 2 tbsp (30 g) kluwek or keluak paste
- 6 shallots, peeled
- 4 cloves garlic
- 2 tbsp (30 g) toasted coriander seeds
- 3 candlenuts or 2 tbsp (20 g) ground candlenut substitute
- 1 inch (25 g) galangal, peeled
- 1 inch (25 g) ginger, peeled
- 1 stalk lemongrass, white part only, bruised
- 2 tsp (10 ml) tamarind paste
- 1 tbsp (15 ml) kecap manis or substitute of 1 tbsp (15 ml) soy sauce plus 1 tsp (4 g) palm sugar
- 2 tsp (10 g) palm sugar or brown sugar
- 2 tsp (10 g) salt, adjust to taste
- 2 hard-boiled eggs, peeled, approx. 50 g each
- 1 cup (125 g) bean sprouts, blanched
- 1/2 cup (40 g) fried shallots, for garnish
- 2 stalks (8 g) kaffir lime leaves, torn (optional)
- 2 tbsp (30 ml) vegetable oil for sautéing
- Cooked steamed rice, for serving

Instructions

1. Step 1 — Prepare spice paste: In a small dry skillet, toast coriander seeds until fragrant, then grind or process with shallots, garlic, candlenuts, galangal, and ginger to a smooth paste using a mortar and pestle or food processor, adding a splash of water if needed.
2. Step 2 — Brown the beef: Heat vegetable oil in a large saucepan over medium heat. Add the spice paste and sauté until aromatic, about 3 to 4 minutes. Add the beef cubes and stir to coat, cooking until lightly browned.
3. Step 3 — Simmer: Add beef stock or water, bruised lemongrass, and torn kaffir lime leaves if using. Bring to a boil, then reduce to a gentle simmer. Skim any scum and simmer, covered, for 1.5 to 2 hours until beef is tender.
4. Step 4 — Add keluak and seasonings: Once beef is tender, stir in the kluwek paste, tamarind paste, kecap manis, palm sugar, and salt. Simmer uncovered for another 10 to 15 minutes to meld flavors and deepen the broth color. Adjust seasoning to taste.
5. Step 5 — Prepare garnishes: While the soup finishes, blanch bean sprouts briefly and halve the hard-boiled eggs.
6. Step 6 — Serve: Ladle hot rawon over steamed rice and top with a half hard-boiled egg, blanched bean sprouts, and a sprinkle of fried shallots. Offer sambal and lime wedges on the side for added heat and acidity.