Entree: Indonesia – East Java – Rawon (East Javanese black beef soup flavored with keluak nut and aromatic spice paste)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 1 hr 50 min

Additional 30 min

Total 2 hrs 20 min

Ingredients

- 1.5 lb (700 g) beef shank or brisket, cut into 1–1.5 inch (2.5–3.8 cm) cubes
- 6 kluwak (keluak) seeds (approx. 1 oz / 30 g), flesh removed, soaked, and cleaned
- 8 shallots, about 6 oz (170 g), peeled
- 4 cloves garlic, about 0.4 oz (11 g)
- 2 candlenuts, approx. 0.4 oz (12 g) or 2 tbsp (20 g) macadamia nuts as substitute
- 1 inch (2.5 cm) fresh turmeric, peeled (or 1 tsp / 2 g ground turmeric)
- 1 inch (2.5 cm) fresh galangal, peeled
- 1 inch (2.5 cm) fresh ginger, peeled
- 1 tsp (2 g) coriander seeds, toasted
- 1/2 tsp (1.5 g) shrimp paste (terasi), toasted briefly (optional)
- 3 tbsp (45 ml) vegetable oil for frying the spice paste
- 8 cups (2.0 L) water or light beef stock
- 1 stalk lemongrass, bruised
- 3 kaffir lime leaves, torn
- 1 tbsp (15 ml) tamarind paste (or 1 tbsp / 15 ml lime juice)
- 1 tbsp (15 g) palm sugar or brown sugar, adjust to taste
- 1 1/2 tsp (9 g) salt, plus more to taste
- 2 cups (150 g) bean sprouts, blanched briefly for serving
- 4 hard-boiled eggs, peeled and halved, optional
- 1/2 cup (40 g) fried shallots for garnish
- 1/4 cup (15 g) chopped fresh celery leaves or scallions for garnish
- Steamed rice to serve

Instructions

1. Prepare the kluwak: crack shells, remove the pulp, rinse, and soak pulp in warm water for 30 minutes. Scrape out the black flesh and rinse again. Mash the kluwak flesh into a coarse paste and set aside.
2. Make the spice paste: in a small dry skillet toast coriander seeds briefly until fragrant. In a blender or mortar and pestle combine toasted coriander, shallots, garlic, candlenuts, turmeric, galangal, ginger, and toasted shrimp paste (if using). Add the prepared kluwak flesh and blend to a smooth paste using a little water if needed.
3. Heat 3 tbsp (45 ml) vegetable oil in a large pot over medium heat. Fry the spice-kluwak paste, stirring often, for 6–8 minutes until aromatic and the oil separates slightly.
4. Add the beef cubes and stir to coat with the paste; brown lightly for 3–4 minutes. Pour in 8 cups (2.0 L) water or stock, add bruised lemongrass and torn kaffir lime leaves, and bring to a boil.
5. Reduce heat to low, cover partly, and simmer gently for 1.5–2 hours until the beef is tender. Skim any foam occasionally for a clearer broth.
6. When beef is tender, remove beef pieces and shred or slice as preferred. Return meat to the pot. Stir in tamarind paste, palm sugar, and 1 1/2 tsp (9 g) salt; adjust seasoning with more salt or sugar as needed. Simmer 5–10 more minutes to meld flavors.
7. Prepare garnishes: blanch bean sprouts briefly, halve hard-boiled eggs, and crisp fried shallots if making fresh.
8. Serve rawon hot over steamed rice with bean sprouts, halved eggs, fried shallots, and chopped celery leaves or scallions on top. Offer sambal or lime wedges at the table to taste.