Rawon Daging Sapi: A Traditional Indonesian Beef Stew
Discover the rich, savory flavors of Rawon Daging Sapi, a beloved Indonesian beef stew known for its distinctive black color and tantalizing aroma. This dish is packed with aromatic spices and tender beef, making it a perfect comfort food. Here’s a detailed guide to creating this delectable dish, along with tips on serving it with traditional accompaniments.
Ingredients:
For the Beef Stew:
- 3 kg beef, mixed cuts with some tendon (sandung lamur or jandau)
- 25 pieces kluwek (black nuts)
- 200 grams garlic
- 100 grams shallots
- 25 grams kencur (aromatic ginger)
- 50 grams fried candlenuts (kemiri)
- 2 tablespoons toasted coriander seeds (ketumbar)
- 2 teaspoons toasted cumin seeds (jinten)
- 200 grams red curly chilies (cabe merah keriting)
- Salt to taste
- 6 stalks lemongrass, crushed
- 200 grams galangal, sliced
- 10 kaffir lime leaves
- 8 bay leaves
- Cooking oil for sautéing
- 3 inches turmeric (kunyit), peeled
For Garnishing and Serving:
- Fried shrimp crackers (kerupuk udang)
- Bean sprouts (taoge pendek)
- Basil leaves (daun kemangi)
- Sliced cucumber
- Salted eggs (telor asin)
- Shrimp paste sambal (sambel terasi)
- Steamed white rice (nasi putih)
- Fried shallots (bawang goreng)
Steps:
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Prepare the Beef:
- Clean the beef thoroughly, then place it in a large pot. Add salt, bay leaves, and some slices of galangal. Fill the pot with water, covering the beef completely. Bring to a boil and then simmer until the beef is tender. This process usually takes about 1.5 to 2 hours, depending on the cut of beef.
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Prepare the Kluwek:
- Break open the kluwek nuts and remove the seeds. Soak these seeds in hot water to soften them, making them easier to grind later.
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Blend the Spices:
- While waiting for the beef to cook, peel and chop the garlic, shallots, and kencur. Toast the coriander seeds and cumin seeds until fragrant, then grind them along with the garlic, shallots, kencur, fried candlenuts, and red chilies into a smooth paste. Add the soaked kluwek seeds to this paste and blend until it forms a fine mixture.
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Prepare the Aromatics:
- Crush the lemongrass stalks and slice the galangal into thin pieces. Set aside the kaffir lime leaves and bay leaves for later use.
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Sauté the Spices:
- Heat some cooking oil in a large skillet over medium heat. Add the spice paste and sauté until fragrant. This should take about 5 to 7 minutes, stirring frequently to prevent burning.
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Combine Beef and Spices:
- Once the beef is tender, cut it into bite-sized pieces. In a separate pot, add the sautéed spice mixture, lemongrass, galangal, kaffir lime leaves, and bay leaves. Mix well and then add the beef along with the remaining broth. Let it simmer on low heat for another 30 minutes, allowing the flavors to meld together.
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Final Touches:
- Once the stew has thickened and the flavors have fully developed, taste and adjust the seasoning with salt. Remove the lemongrass, galangal, and bay leaves before serving.
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Serve with Accompaniments:
- Place the cooked beef in a serving dish, garnished with fried shallots. Serve the rawon hot, with steamed white rice, fried shrimp crackers, bean sprouts, basil leaves, cucumber slices, salted eggs, and shrimp paste sambal on the side.
Enjoy your Rawon Daging Sapi with a steaming bowl of rice, and let the rich, spicy flavors take you on a culinary journey through Indonesia’s heartland. This dish is perfect for gatherings, providing a comforting and hearty meal for friends and family alike. Bon appétit!
