Rawon (East Javanese Black Beef Soup)

Rawon

Ingredients

Beef: 2 lbs beef brisket (cut into 1-inch cubes) 8 shallots 5 garlic cloves 5 keluak nuts (soaked overnight) 2 inches ginger 2 inches turmeric 3 candlenuts 3 lemongrass stalks (bruised) 4 kaffir lime leaves 2 tbsp tamarind paste 1 tbsp palm sugar 2 tsp salt. Accompaniments: 6 cups cooked rice 2 cups bean sprouts 3 salted eggs (sliced) 6 lime wedges sambal terasi fried shallots.

Detail Steps and Procedure

1. Prepare Keluak: Drain soaked keluak nuts. Crack shells, extract black flesh. Blend with 1/4 cup water until smooth paste.

2. Make Spice Paste: Blend shallots, garlic, ginger, turmeric, candlenuts until smooth.

3. Brown Beef: Heat 2 tbsp oil in large pot. Sear beef cubes in batches until browned on all sides. Remove and set aside.

4. Cook Spices: In same pot, add spice paste. Cook over medium heat 5 minutes until fragrant. Add keluak paste, cook 3 minutes, stirring constantly.

5. Simmer: Return beef to pot. Add enough water to cover (about 8 cups). Add lemongrass, kaffir lime leaves. Bring to boil, reduce heat, cover and simmer 1.5-2 hours until beef is tender.

6. Season: Add tamarind, palm sugar, salt. Simmer uncovered 15 minutes to blend flavors. Adjust seasoning.

7. Prepare Accompaniments: Blanch bean sprouts 30 seconds, drain. Arrange salted egg slices.

8. Serve: In each bowl, place rice, bean sprouts, beef and broth. Top with fried shallots. Serve with lime wedges, sambal, and salted egg on the side.

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