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    Nasi Rawon Recipe (Indonesian Black Beef Soup).

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    Learn how to make traditional Nasi Rawon from East Java in 1 hour and 20 minutes! This Indonesian Black Beef Soup features tender beef cuts and various spices (including the local black keluak nut!) to bring a deep nutty flavor and natural black color to this dish! Rawon is best served over freshly steamed rice (nasi) and delicious garnishes like sambal, bean sprouts, boiled egg, and fried onions. Gluten-free and dairy-free.

    What is Nasi Rawon?

    Rawon is a popular Indonesian beef soup that originated from Surabaya, East Java. Traditionally, rawon is characterized by its black color, which comes from one of its main ingredients: black keluak nut. In this recipe, the use of keluak is what brings out Rawon’s dark color and nutty flavor!

    Nowadays, you can find several variations of Nasi Rawon all over Indonesia. For example, Balinese Rawon omits the use of keluak, which makes its soup a brown color rather than black. But the most popular version is still the traditional East Java version (which is the version we’ll make in this recipe).

    Ingredients to Make Indonesian Nasi Rawon

    Main Ingredients

    • 1 pound beef shank, cubed
    • 2 tbsp oil
    • 6 ½ cups water
    • 1 tbsp salt
    • ¼ tsp black pepper
    • 6 kaffir lime leaves
    • 1 tsp lemongrass paste
    • 1 stalk green onions , chopped
    • 2 ½ tsp sugar
    • 1 tsp tamarind paste, diluted in 1 tbsp water

    Rawon Spice Mix

    • 7 shallots, minced
    • 3 cloves garlic, minced
    • 5 keluak , steeped in hot water
    • ½ inch fresh turmeric, sub 1/4 tsp ground turmeric
    • 4 candlenuts, roughly chopped

    Nasi Rawon Toppings

    • steamed rice
    • sambal terasi or sambal oelek (red chili paste)
    • shrimp crackers
    • bean sprouts
    • boiled eggs
    • fried onions
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    authentic recipes, black beef soup, black beef stew, east java soup, how to make rawon, indonesian food, rawon, rawon recipe, resep nasi rawonHow to Make Indonesian Nasi Rawon

    1. Into a large pot, heat oil on medium-high heat.
    2. Once oil is hot, add in the rawon spice mix, lime leaves, and lemongrass paste. Stir until mixture is fragrant.
    3. Add in beef shank and toss it in the spice mixture until well-combined. Continue to cook until beef is seared.
    4. Add in water, salt, pepper, tamarind paste, and granulated sugar. Turn down the heat to low-heat, and let simmer until the soup boils and meat is tender, about 1 hour.
    5. Turn off the heat, then stir in chopped green onions.
    6. Serve rawon over steamed rice, then garnish with your desired toppings. ENJOY!

    Source: https://dwellbymichelle.com

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