Indonesian Rawon Beef Soup: Savory & Spicy Delight

Rawon Daging Sapi: A Rich and Flavorful Indonesian Beef Soup

Rawon Daging Sapi, a traditional Indonesian beef soup, is celebrated for its deep, rich flavor and dark color, imparted by the unique ingredient called kluwek. This aromatic soup combines tender beef with a blend of spices and herbs, creating a satisfying and hearty meal. Here’s how you can prepare this flavorful dish in your own kitchen:

Ingredients:

• 500 grams beef shank (preferably with bones for extra flavor)

• 1500 ml water (or more as needed)

• 3 cm galangal, bruised

• 2 cm ginger, bruised

• 2 stalks lemongrass, white part only, bruised

• 3 bay leaves

• 7 kaffir lime leaves

• For the Spice Paste:

  • 6 shallots, peeled
  • 4 cloves garlic, peeled
  • 5 kluwek seeds, soaked in hot water
  • 1 teaspoon whole black peppercorns
  • 1/4 nutmeg
  • 2 candlenuts, toasted
  • 1 cm turmeric, peeled

• Salt and sugar to taste

• For Garnishing:

  • Bean sprouts
  • Salted eggs
  • Shrimp paste sambal
  • Prawn crackers

Instructions:

1. Prepare the Beef:

   • In a large pot, bring the water to a boil. Add the whole beef shank pieces. Reduce the heat to medium and let it simmer. You don’t need to cut the beef into smaller pieces initially; cooking it whole will help retain its flavor. Cook until the beef is half-cooked, ensuring that it remains tender and flavorful.

2. Make the Spice Paste:

   • While the beef is cooking, prepare the spice paste. In a blender or food processor, combine the shallots, garlic, soaked kluwek seeds, black peppercorns, nutmeg, toasted candlenuts, and turmeric. Blend into a smooth paste.

3. Sauté the Spice Paste:

   • Heat a little oil in a pan over medium heat. Add the spice paste and sauté until fragrant and the oil begins to separate from the paste.

4. Combine and Simmer:

   • Add the sautéed spice paste to the pot with the beef. Stir to mix well. Add the galangal, ginger, lemongrass, bay leaves, and kaffir lime leaves. Continue to simmer until the beef is fully cooked and tender, absorbing all the flavors. The color of the soup will deepen as it cooks.

5. Adjust the Consistency and Color:

   • If the beef has not reached the desired dark color, or if it is still tough, add hot water as needed and continue simmering until the beef is tender and the soup has achieved a rich, dark hue. The longer the simmering, the deeper the color and flavor will be.

6. Season to Taste:

   • Taste the soup and adjust the seasoning with salt and sugar to your preference. Stir well to ensure the seasoning is evenly distributed.

7. Serve:

   • Serve the Rawon Daging Sapi hot, garnished with bean sprouts, slices of salted egg, a side of shrimp paste sambal, and crispy prawn crackers.

Enjoy the deep, rich flavors of this traditional Indonesian beef soup that combines aromatic spices with tender beef for a truly comforting dish. Perfect for sharing with family and friends!