Indonesian Cuisine
Rawon Daging Empuk Kuah Kluwek Hitam Legit (Tender Beef Rawon in Rich Black Kluwek Broth)
Prep
20 min
Cook
120 min
Servings
4
Level
Medium
Rawon is a beef soup from East Java with a thick, black broth made from kluwek (black nut), giving it a savory, slightly earthy flavor. It's cooked for a long time until the beef turns tender and fully absorbs the spices. The aroma is rich with spices, the taste is deep and satisfying, and it's best enjoyed piping hot with steamed white rice and an array of classic Surabaya accompaniments. One bowl of rawon is enough to make any East Javanese expat homesick for their hometown.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 grams beef brisket or shank
- 2 liters water
- 6 pieces kluwek (black nut), flesh removed
- 8 shallots
- 4 clove garlic
- 4 candlenuts, toasted
- 3 inch piece turmeric, lightly charred
- 2 inch piece ginger, crushed
- 3 inch piece galangal, crushed
- 2 stalks lemongrass, crushed
- 4 leaves kaffir lime leaves
- 2 leaves bay leaves
- 3 pieces curly red chilies
- 1 tsp ground coriander
- 1 tbsp palm sugar, shaved
- 2 tsp salt
- 4 tbsp oil for sautéing
- 150 grams short bean sprouts, for serving
- 4 salted eggs, for serving
- to taste shrimp paste chili sauce (sambal terasi), for serving
- 2 pieces lime, for serving
- to taste shrimp crackers (kerupuk udang), for serving
- 4 servings warm steamed white rice
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👩🍳 Instructions
- 1 Boil the beef in boiling water for 5 minutes to remove impurities, discard the first boiling water, then rinse the beef clean.
- 2 Boil the beef again with 2 liters of fresh water until tender, about 60-90 minutes. Set the beef aside and reserve the broth.
- 3 While the beef is boiling, soak the kluwek in a little warm water for 10 minutes to make it easier to blend.
- 4 Blend the shallots, garlic, candlenuts, turmeric, curly chilies, and kluwek flesh into a smooth spice paste.
- 5 Heat the oil and sauté the spice paste together with the ginger, galangal, lemongrass, kaffir lime leaves, and bay leaves until fragrant and cooked through, about 8-10 minutes.
- 6 Add the sautéed spice paste into the pot with the broth and beef. Stir well.
- 7 Add the ground coriander, palm sugar, and salt. Cook over low heat for 20-30 minutes so the spices fully soak into the beef.
- 8 Cut the beef into pieces as desired, then return it to the broth. Adjust the seasoning and cook for another 5 minutes.
- 9 Prepare the bean sprouts by briefly blanching them in hot water until wilted but still crisp.
- 10 Serve the hot rawon with steamed white rice, a sprinkle of bean sprouts, halved salted eggs, sambal terasi, a squeeze of lime, and shrimp crackers on the side.
💡 Tips
• Choose good-quality kluwek: shake it first — if the contents don't move and sound solid, it's still good and won't taste bitter.
• Boil the beef over low heat for a good long time so it becomes perfectly tender without needing a pressure cooker.
• Lightly char the turmeric before blending to remove its raw smell and add a distinctive aroma.
• Rawon tastes even better if left in the fridge overnight before serving, since the spices have more time to soak into the beef.
📊 Nutrition Facts / serving
420
Calories (kcal)
28 g
Protein
24 g
Fat
22 g
Carbs
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