Authentic Indonesian Rawon Sapi: Savory Beef Stew with Rich Spice Blend

Rawon Sapi: A Hearty Indonesian Beef Stew

Rawon sapi is a beloved Indonesian beef stew renowned for its rich, complex flavors and dark, aromatic broth. This dish combines tender beef with a blend of aromatic spices and herbs, creating a satisfying and flavorful meal that’s perfect for any occasion. Here’s how you can recreate this delectable stew at home.

Ingredients:

For the Beef and Broth:

• 1 kg beef (preferably chuck or brisket)

For the Spice Mix:

• 1 stalk lemongrass, smashed
• 3 cardamom pods
• 4 cloves
• 2 cm galangal, sliced
• 4 pieces kluwak (Pangium edule) or substitute with black nuts, soaked in hot water for 5 minutes
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• 3 cloves garlic
• 4 red chilies (adjust according to heat preference)
• 1 cinnamon stick

For the Spice Paste:

• 4 shallots
• Coriander seeds (to taste)
• Black peppercorns (to taste)

Seasonings:

• 2 tsp Royco (or any beef stock seasoning)
• Salt, to taste
• Bean sprouts, for garnish (you can use other sprouts if unavailable)

Instructions:

1. Prepare the Beef:

   • Heat the beef in a pot over medium heat to remove impurities. Avoid boiling the beef; just heat until the blood is purged.
   • Once done, remove the beef and rinse it under running water to clean off any residual blood.

2. Cook the Beef:

   • Place the cleaned beef in a pot and add enough water to cover it. Bring to a boil, then add the lemongrass, cinnamon stick, and cloves.
   • Simmer the beef for about 1 hour, or until tender. You can add more water if necessary to keep the beef submerged.

3. Prepare the Spice Paste:

   • While the beef is cooking, prepare the spice paste. Blend together the shallots, coriander seeds, and black peppercorns until smooth.
   • Heat some oil in a pan over medium heat. Add the blended spice paste and fry until fragrant and slightly caramelized.

4. Incorporate Spices and Herbs:

   • Add the prepared spice paste to the pot with the simmering beef.
   • Add the soaked kluwak (or black nuts), turmeric powder, and cumin seeds. Stir well to combine.

5. Simmer and Adjust:

   • Continue to simmer the stew until the beef is fully tender and the flavors have melded together. If the liquid reduces too much, you can add more water as needed.
   • Season with Royco and salt to taste.

6. Finish and Serve:

   • If you prefer a smoother texture, you can strain the broth to remove any solid bits of kluwak.
   • Garnish with fresh bean sprouts or other sprouts of your choice.

7. Enjoy:

   • Serve the Rawon Sapi hot, accompanied by steamed rice. This dish pairs wonderfully with additional condiments such as sambal or fried shallots.

Tips:

• Kluwak: If you cannot find kluwak, you can use black nuts or a mix of other dark-colored nuts to approximate the flavor and color.
• Bean Sprouts: For a fresh, crunchy topping, bean sprouts are traditional, but you can use other sprouts if they’re not available.

This recipe embodies the essence of Indonesian cuisine with its rich flavors and aromatic spices. Enjoy making and sharing this hearty stew with family and friends!