Rawon

Cuisines

Best for

Recipe

Ingredients

	250 grams	Beef , preferably shank or brisket
	2 tablespoons	Vegetable oil
	1 piece	Lemongrass , bruised
	3 pieces	Kaffir Lime Leaf
	2 pieces	Indonesian Bay Leaf
	1 liter	Water
	2 tablespoons	Tamarind juice
	1 teaspoon	Salt
	1 tablespoon	Sugar
	3 tablespoons	Keluwak Nut , soaked and mashed
	5 cloves	Garlic , finely chopped
	6 pieces	Shallot , finely sliced
	2 pieces	Red Chili , dried
	1 teaspoon	Coriander Seed
	1 teaspoon	Cumin , seeds
	1 teaspoon	Turmeric powder
	1 teaspoon	Ginger , grated
	1 teaspoon	Galangal , grated

Instructions

1. 1 Cut the beef into bite-sized pieces.
2. 2 Blend garlic, shallots, red chilies, coriander seeds, cumin seeds, turmeric powder, ginger, and galangal into a smooth paste.
3. 3 Heat vegetable oil in a pot over medium heat and sauté the spice paste until fragrant.
4. 4 Add the beef pieces to the pot and stir until the beef is coated with the spice paste.
5. 5 Pour in water and bring to a boil.
6. 6 Add lemongrass, kaffir lime leaves, and Indonesian bay leaves to the pot.
7. 7 Reduce the heat to low and simmer until the beef is tender, about 1.5 to 2 hours.
8. 8 Add the mashed keluwak nuts, tamarind juice, salt, and sugar to the pot.
9. 9 Stir well and continue to simmer for another 10-15 minutes.
10. 10 Taste and adjust the seasoning if necessary.
11. 11 Remove from heat and serve hot with steamed rice.