Rawon (Indonesian Black Beef Soup)

Ingredients

• 500g beef (e.g., brisket or short ribs), cut into 2-3 cm cubes
• 2.5 litres water
• 3 tbsp cooking oil
• 2 stalks lemongrass, bruised
• 3 kaffir lime leaves
• 2 bay leaves
• Salt to taste
• Sugar to taste
• 200g bean sprouts, blanched (for serving)
• Hard-boiled salted egg, quartered (for serving)
• Fried shallots (for garnish)
• Shrimp crackers (Kerupuk Udang) (for serving)

Ground Spice Paste:

• 6-8 kluwek nuts, crack open, soak the flesh in hot water for 15 minutes, drain
• 10 shallots
• 5 cloves garlic
• 3 red chilies (optional, for mild spice)
• 2 cm ginger
• 2 cm galangal
• 2 cm turmeric, fresh or 1 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp white pepper

Instructions

1. Prepare the kluwek: Crack open the kluwek shells and extract the black flesh. Soak the flesh in a small bowl of hot water for about 15 minutes to soften. Drain well before blending with other spices. Discard any pale or bitter kluwek flesh.
2. Boil the beef: In a large pot, bring 2.5 litres of water to a boil. Add the beef cubes and cook for about 30-45 minutes, or until the beef is tender. Skim off any foam that rises to the surface. Once tender, remove beef and set aside. Reserve the beef broth.
3. Prepare the spice paste: Blend all ingredients for the ground spice paste (including the soaked kluwek flesh) until very smooth. Add a little oil or water if needed to facilitate blending.
4. Sauté the spices: Heat 3 tablespoons of cooking oil in a large pot or deep pan over medium heat. Add the ground spice paste, bruised lemongrass, kaffir lime leaves, and bay leaves. Sauté, stirring constantly, until fragrant and the paste darkens and the oil separates (about 10-15 minutes). This is crucial for flavor.
5. Combine with beef: Add the cooked beef cubes to the sautéed spice paste and stir well to coat the beef.
6. Add broth and simmer: Pour in the reserved beef broth. Bring the mixture to a boil, then reduce heat to low and simmer for another 30-45 minutes, allowing the flavors to meld and the soup to thicken slightly. The color should become a rich, dark black from the kluwek.
7. Season: Season the rawon with salt and sugar to taste. Adjust as needed until the flavors are balanced.
8. Serve: Ladle the hot rawon into serving bowls. Garnish with blanched bean sprouts, quartered salted egg, and fried shallots. Serve immediately with steamed white rice and shrimp crackers on the side.