Beef Bone Rawon Recipe
Ingredients:
- 300 grams beef bones (or beef ribs)
- 5 pieces kluwek (or black nut, soaked in hot water)
- 2 stalks lemongrass
- 5 pieces kaffir lime leaves
- 2 bay leaves
- 2 shallots (sliced thinly)
- Fried shallots for garnish
For the Spice Paste:
- 12 cloves shallots
- 10 cloves garlic
- 2 cm kencur (aromatic root, or substitute with ginger if unavailable)
- 3 segments ginger
- 3 segments turmeric
- 3 segments galangal
- 2 red chilies
- 1 tablespoon coriander seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon tamarind paste
- Salt, sugar, and bouillon powder to taste
- 3 pieces candlenuts
Instructions:
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Prepare the Spice Paste:
- Blend the shallots, garlic, kencur, ginger, turmeric, galangal, red chilies, coriander seeds, cumin seeds, tamarind paste, and candlenuts into a smooth paste.
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Cook the Spice Paste:
- Heat some oil in a pan, then sauté the spice paste along with the lemongrass, kaffir lime leaves, and bay leaves until the oil separates and the paste becomes fragrant.
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Cook the Beef Bones:
- In a large pot, bring water to a boil and add the beef bones. Reduce to a simmer and cook until the bones are tender, about 1.5 hours. Ensure you have around 1.5 liters of water remaining in the pot.
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Add the Spice Paste:
- Add half of the prepared spice paste to the pot with the beef bones.
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Season the Soup:
- Lower the heat and add salt, sugar, and bouillon powder to taste. Adjust the seasoning as needed.
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Finish and Serve:
- Turn off the heat and stir in the sliced shallots. Serve the rawon hot, garnished with fried shallots.
Notes:
- This recipe yields enough spice paste for two batches of rawon. Store the remaining spice paste in an airtight container in the refrigerator for future use.
Enjoy your hearty and flavorful Beef Bone Rawon, a classic Indonesian dish that’s sure to warm you up!
