Rawon (Javanese Beef Stew)

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Rawon is a popular Indonesian beef stew that originates from the Java region of the country. It is made with a variety of herbs and spices, including galangal, turmeric, ginger, lemongrass, and garlic, which are simmered together with beef until the meat is tender and the flavors are fully infused. One of the key ingredients in the dish is black nuts, which give the broth a dark, rich color and a unique, slightly bitter flavor.

Rawon is typically served with rice, sliced shallots, and a range of other accompaniments, such as boiled eggs, bean sprouts, and krupuk (crackers). It is a hearty and comforting dish that is enjoyed by people across Indonesia, and has become popular in other parts of the world as well.

Ingredients

2 tbsp oil500g beef rump (cubed)1 large onion (diced)5 cloves garlic2 inch ginger5 candlenuts5 keluak nuts1 tsp turmeric powder2 tsp coriander powder1/2 tsp cumin powder5 fresh red chillies2 lemongrass (white parts only, bashed)1 inch galangal (bashed)3 kaffir lime leaves2 bay leaves1 tsp salt1/2 tsp ground pepper1/2 tsp sugar

Steps

Place beef into a pot, add water to fully cover, bring to a boil, reduce heat to low, cover & cook for 2 hrs till meat is tender.Blend aromatics, powdered spices, candlenuts & keluak until smooth.Heat oil in a pot on medium high.Add lemongrass, galangal, blended ingredients & saute till fragrant.Add beef (including stock) lime & bay leaves, salt, pepper & sugar, taste to adjust seasoning & simmer for 40 mins.

Risotto

2 tbsp oil5 cloves garlic (minced)1 cup onion (finely diced)1&1/2 cups medium grain rice1 tsp salt1/2 tsp ground pepper9 cups rawon (soup & meat separated, kept warm)

Steps

Heat oil in a pot on medium high, add garlic & onion, saute for 5 mins.Add rice, stir for 1 min, add 3 cups of stew (soup only) & stir for 10 mins.Add 2 cups of stew, stir for 7 mins & repeat process 2 more times.Add salt, pepper & remove from heat once it reaches desired consistency.Ladle risotto onto plates, add shredded beef & garnish accordingly.