Indonesian · Beef

Rawon

Name: Rawon
Cuisine: Indonesian
Ingredients: 800 g Beef chuck; 80 g Commercially processed kluwek paste; 150 g Shallots; 4 cloves Garlic; 15 g Candlenuts; 5 g Ground coriander; 3 g Ground turmeric; 35 ml Vegetable oil; 2 Lemongrass stalks; 4 Makrut lime leaves; 25 g Galangal; 1.2 litres Unsalted beef stock; 8 g Salt; 15 g Palm sugar; 200 g Mung bean sprouts; 300 g Long-grain rice; 700 ml Water

Servings

Ingredients

Beef chuck800 g
Commercially processed kluwek paste80 g
Shallots150 g
Garlic4 cloves
Candlenuts15 g
Ground coriander5 g
Ground turmeric3 g
Vegetable oil35 ml
Lemongrass stalks2
Makrut lime leaves4
Galangal25 g
Unsalted beef stock1 ¼ litres
Salt8 g
Palm sugar15 g
Mung bean sprouts200 g
Long-grain rice300 g
Water700 ml

Original recipe serves about 4.

Method

1
Use only commercially processed, ready-to-cook kluwek paste; raw kluwek nuts are unsafe. Blend the paste with the shallots, garlic, candlenuts, coriander, turmeric and 100 ml water.
2
Heat the oil in a heavy pot and cook the blended paste for 8 minutes, stirring constantly. Add the bruised lemongrass, lime leaves and sliced galangal and cook for 1 minute.
3
Add the cubed beef, stock, salt and sugar. Cover and simmer gently for 1½–2 hours, until the beef is tender. Add the bean sprouts for the final 3 minutes and cook until steaming hot. Remove the lemongrass, galangal and lime leaves.
4
Meanwhile, cook the rinsed rice in the remaining 600 ml water, covered over low heat for 15 minutes after bringing it to a boil. Rest for 10 minutes and serve with four bowls of the dark beef soup.

Recipe source: TheMealDB