Rawon: East Javanese Beef Stew with Keluak
Rawon, originally from East Java, is a beef stew cooked with keluak, giving the dish its distinctive black colour. This delicious dish keeps well and can be enjoyed for a few days after cooking.
- Prep time
- 30 min
- Cook time
- 1 hr 45 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500 gr beef brisket or shank, cut into chunks
- 7 shallots, peeled and chopped
- 4 cloves garlic, peeled and chopped
- 3 candlenuts, chopped
- 3 pcs keluwak seeds (or 10 gr ready-to-use keluwak)
- 2 cm ginger, peeled and chopped
- 3 cm fresh turmeric, peeled and chopped
- 1 cm lesser galangal, peeled and chopped
- 1 tsp coriander seeds
- 0.5 tsp cumin seeds
- 0.5 tsp tamarind
- 0.5 tsp shrimp paste
- ¼ tsp white pepper powder
- 1 lemongrass, bruised and knotted
- 3 cm galangal, peeled and sliced
- 3 kaffir lime leaves
- Salt to taste
- 2 tbsp vegetable oil
- 2 lt water
Instructions
- 1
Using a blender or a food processor, blend into a fine paste: shallots, garlic, candlenuts, keluwak flesh, ginger, turmeric, lesser galangal, coriander, cumin, tamarind and shrimp paste.
- 2
Put the beef and the water in a medium-sized pot and cook on high heat until it boils, then reduce the heat to medium-low.
- 3
Using a small frying pan, heat the vegetable oil and saute the blended spice paste until fragrant, around 3 minutes.
- 4
Transfer the sauteed spices to the soup.
- 5
Add the pepper powder, lemongrass, galangal and kaffir lime leaves.
- 6
Add salt.
- 7
Simmer the soup for 1.5 hours or until the meat is done.
- 8
Serve with sambal terasi, salted egg, bean sprout, fried shallots and kerupuk.