Authentic Indonesian Rawon Sapi: Rich Beef Stew with Aromatic Spices

Rawon Sapi Recipe

Ingredients

• 200 grams beef (preferably shank or brisket)
• Spice Paste:
  • 4 shallots
  • 3 garlic cloves
  • 3 candlenuts
  • 2 cm turmeric, peeled
  • 1 cm kencur (a type of aromatic ginger, optional)
  • 2 kluwek (black nuts), cracked and soaked in hot water
  • 10 small red chilies (or to taste)
  • Tamarind water (optional, to taste)
  • 1 thumb-sized piece of ginger, smashed
  • 1 thumb-sized piece of galangal, smashed
  • 1 stalk lemongrass, smashed

Instructions

1. Prepare the Beef: In a large pot, bring water to a boil. Add the beef and cook until it starts to foam. Discard the water and replace it with fresh water. Continue cooking the beef until it is tender but not fully cooked yet. Set aside.

2. Make the Spice Paste: In a blender or food processor, combine the shallots, garlic, candlenuts, turmeric, and kencur (if using). Blend into a smooth paste. Heat some oil in a pan over medium heat, and sauté the spice paste until fragrant.

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3. Add Aromatics: Add the red chilies, ginger, galangal, and lemongrass to the pan. Continue to sauté until the mixture is well-cooked and the aromas are released. (Note: Sautéing the kluwek for a longer time can help reduce its raw smell.)

4. Combine Ingredients: Add the partially cooked beef to the pan with the spice paste. Stir to coat the beef with the spices.

5. Simmer the Stew: Pour in the reserved beef broth from the previous boiling step. Bring to a boil, then reduce the heat and let it simmer until the beef is fully tender and the flavors meld together. Add tamarind water if desired for extra tanginess.

6. Finish and Serve: Once the beef is tender and the stew has thickened to your liking, taste and adjust seasoning as needed. Serve hot and enjoy!

This savory and aromatic Indonesian beef stew, known as Rawon Sapi, is rich in flavors and makes for a comforting and satisfying meal. Enjoy this traditional dish with steamed rice for a complete experience.