Beef Rawon: A Flavorful Indonesian Beef Stew
Ingredients:
- 1 kg beef (cubed)
- 12 kluwek (Pangium edule seeds)
- 9 cloves garlic
- 7 shallots
- 1½ tsp coriander seeds
- 1 piece turmeric (approx. 2 inches)
- 6 candlenuts
- 2 pieces ginger (crushed)
- 2 pieces galangal (crushed)
- 2 bay leaves
- 4 kaffir lime leaves
- Spring onions (for garnish)
- Salt to taste
- Flavor enhancer (I use beef-flavored Royco)
- Rawon spice mix (I use ‘Bambu’ brand)
- For serving:
- Sliced tomatoes
- Celery leaves
- Tomato sambal (chili sauce)
Instructions:
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Cook the Beef: Start by boiling the beef cubes in water with a pinch of salt until tender. Once cooked, let the beef cool, then slice it into small pieces.
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Prepare the Spice Paste: In a blender or food processor, combine garlic, shallots, coriander seeds, candlenuts, salt, and turmeric. Blend into a smooth paste.
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Sauté the Spice Paste: Heat some oil in a pan over medium heat. Add the blended spice paste and cook, stirring frequently, until fragrant. Add the ready-made rawon spice mix and continue to cook for a few more minutes.
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Cook the Beef with the Spice Paste: In a separate pan, add a bit of oil and sauté a portion of the spice paste. Add the sliced beef and stir to coat with the paste. Pour in a small amount of water and add the flavor enhancer. Taste and adjust seasoning if needed. Cook until the spices are well absorbed by the beef. Remove from heat and drain.
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Prepare the Rawon Broth: In a large pot, bring the leftover beef broth to a boil. Gradually add the remaining spice paste, adjusting the seasoning with salt and flavor enhancer. Once the broth is nearing boiling, add the spring onions and fried shallots. Let it simmer until everything is well combined and cooked through.
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Serve the Rawon: Ladle the rawon into bowls and serve with steamed white rice, sliced tomatoes, celery leaves, and tomato sambal on the side.
Enjoy your delicious and aromatic Beef Rawon, a quintessential Indonesian dish that brings warmth and depth to your dining experience!
