Rawon (Indonesian Black Beef Soup)
Rawon is a rich, inky black beef soup from East Java, enriched with unique keluak nuts and aromatic spices.
Contents (2 sections)▾
Ingredients
- 1 kg beef short ribs
- 100 g keluak nuts (processed)
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 thumb-sized piece of ginger, minced
- 2 stalks lemongrass, bruised
- 3-4 kaffir lime leaves
- 2-3 green chilies, sliced
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 liter beef stock
- Salt to taste
- 200 g bean sprouts, for garnish
- Sambal, for serving
Steps
Prepare the keluak nuts by soaking them in water for at least 12 hours to detoxify them, then remove the flesh and set aside.
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, garlic, and ginger, sautéing until fragrant and softened, about 5-7 minutes.
Add the processed keluak flesh, turmeric, coriander, cumin, and green chilies to the pot. Stir well to combine and cook for another 5 minutes, allowing the spices to bloom.
Increase the heat to medium-high and add the beef short ribs, browning them on all sides for about 10 minutes. This step develops depth of flavor.
Pour in the beef stock, then add the bruised lemongrass and kaffir lime leaves. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
Simmer for 1.5 to 2 hours, or until the beef is tender. Skim off any foam or fat that rises to the surface during cooking.
Once the beef is tender, season the soup with salt to taste and serve hot, garnished with fresh bean sprouts and sambal on the side.
Why this works
Rawon achieves its signature inky black color and earthy flavor from the unique keluak nuts, which require careful detoxification to remove their natural toxins. This process enhances their nutty taste, contributing to the broth's complexity. Browning the beef short ribs before braising is crucial, as it develops a rich depth of flavor through the Maillard reaction. While simmering, the spices meld together, creating a harmonious profile. If the broth seems too thick, adding a bit more beef stock or water can help achieve your desired consistency. Conversely, if it appears too thin, allow it to simmer uncovered for a bit longer to concentrate the flavors. This balance of technique and ingredient quality is what makes Rawon a beloved dish in Indonesian cuisine.