Rawon Daging Sapi Recipe
Ingredients:
- 250 grams beef (diced)
- 2 stalks lemongrass (bruised)
- 4 kaffir lime leaves
- 1 thumb-sized piece of ginger
- 1 thumb-sized piece of galangal
- Sufficient water (you’ll need quite a bit as it will reduce during cooking)
- 1 packet beef seasoning
- Salt to taste
- Fresh celery leaves for garnish
- Fried shallots for garnish
For the Spice Paste:
- 5 cloves garlic
- 6 shallots
- 1 small piece of turmeric
- 3 red chilies
- 1 buah kluwek (dried black nut, inside scooped out)
- 3 candlenuts
- 1/2 teaspoon black pepper
Instructions:
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Prepare the Spice Paste:
- Blend or grind the garlic, shallots, turmeric, red chilies, kluwek, candlenuts, and black pepper into a smooth paste.
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Cook the Spice Paste:
- Heat a little oil in a pan over medium heat. Sauté the spice paste until fragrant and the color changes, about 5-7 minutes.
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Combine Aromatics:
- Add the bruised lemongrass, ginger, galangal, and kaffir lime leaves to the pan. Cook for an additional 2 minutes to release their flavors.
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Add the Beef:
- Incorporate the diced beef into the pan. Cook until the beef is well coated with the spices and the mixture becomes aromatic, about 5 minutes.
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Simmer:
- Pour in enough water to cover the beef. Bring to a boil, then reduce the heat to a simmer. Add salt and beef seasoning according to taste. Stir well.
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Cook Until Tender:
- Allow the soup to simmer until the beef is tender and the flavors are well developed, which may take about 1-2 hours. Keep an eye on the water level, adding more as needed to maintain the desired consistency.
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Final Touches:
- Once the beef is tender and the soup has reached the desired flavor, adjust seasoning as needed. Stir in fresh celery leaves and garnish with fried shallots before serving.
Serving Suggestion:
- Serve your Rawon Daging Sapi hot, accompanied by steamed rice and additional fresh herbs if desired. Enjoy the rich, aromatic flavors of this traditional Indonesian beef soup!
