Rawon (East Javanese Black Beef Soup)

Soup

• 2 tbsp Sunflower oil
• 6 Shallot, medium
• 5 cloves Garlic
• 25 g Ginger root
• 2 tsp Ground coriander
• 6 pieces Keluak (black nuts)
• 700 g Beef chuck roast
• 2 pieces Lemongrass
• 6 leaves Fresh kaffir lime leaf
• 1.5 liters Water
• 2 tsp Fine sea salt
• ½ tsp Black pepper

To serve

• 300 g Jasmine rice
• 2 Lime
• 3 Spring onion

1. Rinse the jasmine rice until the water runs mostly clear, then cook it in a rice cooker or saucepan according to the packet instructions. Keep warm while you make the soup.
2. Crack the keluak and scoop out the flesh into a small bowl, discarding the shells. Mash the flesh with 2 tbsp water to make a rough paste.
3. Peel the shallots and garlic, and peel the ginger. Blend the shallots, garlic, ginger, ground coriander, black pepper, fine sea salt and the keluak paste with a splash of water to a smooth, dark spice paste.
4. Cut the beef into bite-sized chunks. Bruise the lemongrass by bashing it with the side of a knife, then tie it in a knot if you like for easier removal later.
5. Heat the sunflower oil in a stockpot over medium heat. Add the spice paste and cook for 6 to 8 minutes, stirring often, until it smells fragrant and the oil begins to separate slightly.
6. Add the beef and stir to coat in the paste, cooking for 4 to 5 minutes until the outside loses its raw colour. Pour in the water, then add the lemongrass and fresh kaffir lime leaf.
7. Bring to a gentle simmer, then cover and cook on low for 75 to 90 minutes, stirring occasionally, until the beef is tender and the broth is deep black. Taste and adjust seasoning with a little more fine sea salt if needed.
8. Slice the spring onion. Cut the limes into wedges.
9. Fish out the lemongrass and kaffir lime leaves. Serve the rawon hot with steamed jasmine rice, topped with spring onion and a squeeze of lime at the table.

Made this recipe? Rate it — a comment is optional.