By Jumaiyah of Halalfoodhunt Beef Rawon
- Prep time 1Hr
- Cook time 2Hr
- Technique Stew
- Meat Beef
- Cut Blade
- Serves 6
BEEF RAWON
Ingredients
- 2 kg Oyster Blade (cubed)
- 5 - 6 pieces of buah keluak or black nut filling
- 2 pieces serai or lemongrass
- 1 big slice dried tamarind or asam keping
- 1 tbsp salt
- 2 tsp sugar
- 5 tbsp vegetable oil
For the rempah (to be blended together)
- 2 peeled red onion
- 8 cloves garlic
- 1 thumb-sized piece of kunyit or fresh turmeric
- 1 thumb-sized wedge of belacan or fermented shrimp paste
- 1 thumb-sized cekur or aromatic ginger
- 2 tsp powdered black pepper
- 1 piece serai or lemongrass
- 1 tsp ketumbar or coriander seed (soaked in hot water)
- 1 tsp jintan manis or fennel seeds (soaked in hot water)
- 1 tsp jintan putih or cumin seeds (soaked in hot water)
Method
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Begin by soaking the seeds for the rempah in boiling hot water for at least 10 minutes and prepare all of the ingredients for the rempah to be blended into a paste.
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Roughly peel and chop the onion, peel the garlic, thinly slice the lemongrass and use a blunt knife to peel the skin of both the turmeric and the galangal. Blend all of these into a smooth paste, add a little water if needed.
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Prepare the beef by slicing the meat against the grain and chopping it up into equal-sized cubes. You could also ask your butcher to cube the beef for you.
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Place the cubed beef into a large, heavy-bottomed pot and add enough water to cover the meat (approximately 2 litres of filtered water). Bring this to a boil and allow this to simmer for 1.5hours.
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Prepare the buah keluak filling by washing it well and soaking it in boiling hot water for 10 minutes. Blend it separately into a smooth paste.
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To begin cooking, fry the rempah in a pot large enough to accommodate all of the beef. Fry until it is fragrant and the oil separates.
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To this, add smashed lemongrass, the blended buah keluak and tamarind slice and finally add the boiled meat and broth. Adjust the quantity of broth to achieve the desired consistency.
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Allow this to simmer for another 20-30 minutes, or until the beef is fall-apart tender. Add in the salt and sugar and adjust to taste.
Once ready, Beef Rawon can be served as a feast with the accompanying sides.
- Steamed white rice
- Lontong or steamed rice cakes
- Serunding or toasted, spiced coconut floss
- Sambal Chilli
- Fried Begedil or deep-fried potato fritters
- Sambal Udang or sambal prawns
