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Rawon – Black Beef Soup with Keluak
Rawon is a beef soup from East Java that you season black and earthy with keluak nuts. Unlike sop konro from Makassar, which also uses keluak, you cook beef brisket here instead of ribs and eat the soup with rice, short bean sprouts and salted egg.
Rawon – Black Beef Soup with Keluak
Laura Chen
4
30 minutes
135 minutes
520
Indonesian
Soup
Rawon is a beef soup from East Java that you season black and earthy with keluak nuts. Unlike sop konro from Makassar, which also uses keluak, you cook beef brisket here instead of ribs and eat the soup with rice, short bean sprouts and salted egg.
Ingredients
For the soup:
- 600 g beef brisket or beef shank
- 2 l water
- 2 stalks lemongrass, lightly crushed
- 4 makrut lime leaves
- 3 salam leaves (Indonesian bay leaves)
- 2 tsp salt
- 1 tsp palm sugar (gula jawa)
- 3 tbsp vegetable oil
For the spice paste:
- 6 keluak nuts (black, fermented kluwak nuts)
- 8 shallots
- 5 garlic cloves
- 3 candlenuts (kemiri), toasted
- 3 cm galangal (Thai ginger)
- 2 cm fresh turmeric
- 2 cm ginger
- 1 tsp coriander seeds, toasted
- 2 red chilies
- 1 tsp terasi (shrimp paste), toasted
To serve:
- 150 g short bean sprouts
- 2 salted duck eggs (telur asin), halved
- 2 scallions, sliced into rings
- Fried shallots for garnish
- Sambal to taste
Instructions
- Bring the beef whole to a boil with 2 l of water and skim off the gray foam. Simmer it covered over low heat for 1 hour.
- Crack the keluak nuts with the back of a knife and scrape out the black flesh. Soak it for 10 minutes in 3 tbsp of hot water, tasting each nut for bitterness.
- Blend the keluak, shallots, garlic, candlenuts, galangal, turmeric, ginger, coriander, chilies and terasi with 2 tbsp of oil into a smooth paste.
- Fry the paste in the remaining oil with the lemongrass, lime leaves and salam leaves for 8 to 10 minutes over medium heat, until dark and glossy and the oil separates.
- Lift the meat from the broth, cut it into 2 cm cubes and return it to the pot. Stir in the fried paste.
- Simmer the soup uncovered for another 60 to 75 minutes, until the meat is tender. Season with salt and palm sugar.
- Scald the bean sprouts with boiling water for 30 seconds.
- Fill bowls with rice, meat and black broth. Top with the sprouts, half a salted egg, scallions and fried shallots and serve with sambal.
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