Rawon Meat

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Rawon, also known as “Rawon Daging” or “Nasi Rawon,” is a traditional Indonesian beef soup known for its rich and aromatic black broth. It’s a popular dish in East Java and is often served with rice. Here’s how to make Rawon Meat:

Ingredients:

For the Broth:

• Beef: Use beef shank, ribs, or any other cut with bones for maximum flavor.
• Water: For the broth.
• Keluak (Black Nut): The key ingredient that gives Rawon its distinct black color. You can find them in Indonesian or Asian grocery stores. Make sure to soak them in water before using.
• Lemongrass: Bruised lemongrass stalks for aroma.
• Kaffir Lime Leaves: Fresh or dried kaffir lime leaves for a citrusy aroma.
• Galangal: Sliced galangal for added depth of flavor.
• Bay Leaves: Bay leaves provide a subtle earthy flavor.
• Salt and Pepper: For seasoning.

For the Spice Paste (Bumbu):

• Shallots: Peeled and sliced shallots.
• Garlic: Peeled and minced garlic.
• Candlenuts: Candlenuts are often used for thickening. You can substitute macadamia nuts or cashews if needed.
• Coriander Seeds: Ground coriander seeds.
• Tamarind Paste: Tamarind concentrate or fresh tamarind pulp for a tangy flavor.
• Salt and Sugar: For seasoning.

For Serving:

• Rice: Cooked white rice for serving.
• Bean Sprouts: Fresh bean sprouts for garnish.
• Fresh Herbs: Chopped fresh cilantro, green onions, or Thai basil for garnish.
• Lime Wedges: Lime wedges for a citrusy kick.
• Sambal: Chili paste or sambal, optional, for extra spice.

Preparation:

Here’s how to make Rawon Meat:

For the Broth:

1. In a large pot, combine the beef pieces, water, soaked keluak (black nut), lemongrass, kaffir lime leaves, galangal, bay leaves, salt, and pepper.
2. Bring the pot to a boil, then reduce the heat to a simmer. Skim off any impurities that rise to the surface.
3. Let the beef simmer until it’s tender and fully cooked. The cooking time will vary depending on the cut of beef but may take 1.5 to 2 hours or longer.
4. Remove the cooked beef from the broth and shred it. Set aside.

For the Spice Paste (Bumbu):

1. In a food processor or mortar and pestle, grind together the shallots, garlic, candlenuts, and ground coriander seeds until it forms a smooth paste.
2. Heat a bit of oil in a pan and sauté the spice paste until fragrant and the oil separates from the paste.

For Assembling Rawon Meat:

1. Place a serving of cooked white rice in a bowl.
2. Add the shredded beef on top of the rice.
3. Ladle the hot black broth over the beef and rice. The broth should be dark and aromatic from the keluak.
4. Garnish with bean sprouts, chopped fresh cilantro, green onions, or Thai basil, and lime wedges.
5. Serve Rawon Meat hot with sambal on the side for those who prefer extra spice.

Rawon Meat is a delicious and aromatic Indonesian beef soup with a unique black broth that’s rich in flavors. It’s a hearty and satisfying dish that’s perfect for enjoying with rice and a variety of fresh garnishes.