Indonesian Rawon is a traditional black beef soup originating from East Java, renowned for its rich, earthy flavor and distinctive dark broth made from keluak (black nuts). Tender chunks of beef are slowly simmered with aromatic spices, garlic, shallots, ginger, turmeric, lemongrass, and kaffir lime leaves, creating a deeply savory and fragrant soup. Rawon is one of Indonesia's most iconic dishes and is commonly served with steamed rice, salted eggs, bean sprouts, sambal, and crispy shrimp crackers. This hearty and comforting soup is perfect for family meals, special occasions, and anyone wanting to experience authentic Indonesian cuisine.
Beef Soup : Beef chuck or brisket – 2 lb (900 g), cut into cubes ,, Beef broth – 8 cups (2 liters) ,, Vegetable oil – 2 tbsp ,, Lemongrass – 2 stalks, bruised
Beef Soup : Kaffir lime leaves – 4 ,, Bay leaves – 2 ,, Salt – 2 tsp
Beef Soup : Ground black pepper – ½ tsp ,, Palm sugar – 1 tsp (optional)
Spice Paste : Keluak (black nuts) – 5, flesh removed ,, Shallots – 8 ,, Garlic – 5 cloves ,, Fresh ginger – 2-inch piece
Spice Paste : Fresh turmeric – 1-inch piece (or 1 tsp ground turmeric) ,, Candlenuts – 4 (or macadamia nuts as a substitute) ,, Ground coriander – 2 tsp
For Serving : Steamed jasmine rice ,, Bean sprouts ,, Salted eggs, halved
For Serving : Fried shallots ,, Sambal ,, Shrimp crackers (Krupuk)
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