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 leaves
2 pieces	Indonesian bay leaves
1 liter	water
2 tablespoons	tamarind juice
1 teaspoon	salt
1 tablespoon	sugar
3 tablespoons	keluwak nuts, soaked and mashed
5 cloves	garlic
6 pieces	shallots
2 pieces	red chilies
1 teaspoon	coriander seeds
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.