Rawon Sapi Maknyos: A Hearty Indonesian Beef Soup
Ingredients:
- 500 grams beef (including bone-in cuts and tripe)
- 1 stalk lemongrass, smashed
- 4 bay leaves
- 5 kaffir lime leaves
- Salt, to taste
- 1500 ml water
- Tamarind water (prepared from tamarind paste and water)
- Spice Paste:
- 2 large red chilies
- 2 cm turmeric
- 2 cm ginger
- 2 cm galangal
- 2 pieces of candlenuts, soaked in warm water until softened
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- Salt, to taste
Steps:
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Prepare the Beef:
- Begin by boiling the beef and tripe. Discard the first boiling water to remove impurities. For best results, boil the tripe separately. Cut the beef into cubes.
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Prepare the Spice Paste:
- Using a food processor or mortar and pestle, blend the red chilies, turmeric, ginger, galangal, and softened candlenuts into a smooth paste. Add cumin, coriander, and salt to the paste and mix well.
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Cook the Spice Paste:
- Heat a generous amount of oil in a large pot over medium heat. Add the spice paste and sauté until aromatic. Incorporate the smashed lemongrass, bay leaves, and kaffir lime leaves, stirring to combine.
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Simmer the Soup:
- Pour the water into the pot with the sautéed spice paste. Stir well to combine. Bring to a boil, then reduce the heat to a simmer.
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Add the Beef:
- Add the beef and tripe to the pot. Stir thoroughly to ensure the meat is well-coated with the spice mixture. Simmer until the meat is tender and fully cooked.
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Season the Soup:
- Adjust the seasoning with salt to taste. Add the tamarind water to introduce a tangy flavor. Continue to simmer for an additional 15-20 minutes to allow the flavors to meld.
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Serve:
- Once the meat is tender and the flavors have developed, remove the pot from heat. Serve the rawon sapi hot, accompanied by steamed rice and traditional garnishes such as crispy shallots, sambal, and boiled eggs if desired.
Enjoy this rich and aromatic Indonesian beef soup, a dish that combines bold spices with tender meat for a truly comforting meal.
