How to Cook Rawon: Indonesia Famous Black Beef Soup
Posted on November 25, 2025 — Category: GeneralHow to Cook Rawon: Indonesia’s Famous Black Beef Soup If you visit East Java (especially Surabaya), you cannot miss Rawon. Known for its pitch-black broth and rich, nutty flavor, Rawon is one of Indonesia's oldest and most beloved dishes. The secret to its dark color and unique taste is the Keluak (Black Nut). When combined with aromatic spices and tender beef, it creates a soup that is earthy, savory, and deeply satisfying. Here is how you can make this masterpiece at home. Ingredients The Meat
- 500g Beef Brisket (Sandung Lamur): This cut is ideal because the fat and connective tissue add richness to the broth.
- 2 Liters
- 5-6 pieces Keluak (Black Nuts): Crack the shell, scoop out the black meat. Important: Taste a tiny bit of the meat; if it tastes very bitter, discard it.
- 7 cloves
- 4 cloves
- 3 pieces Candlenut (Kemiri), toasted.
- 1 knuckle Turmeric (Kunyit), roasted.
- 1 knuckle
- 1 tsp Coriander seeds.
- 1 tsp White pepper powder.
- 2 stalks Lemongrass, bruised.
- 1 knuckle Galangal (Lengkuas), bruised.
- 3 pieces Kaffir lime leaves (Daun Jeruk).
- 2 pieces Indonesian Bay leaves (Daun Salam).
- 1 tbsp Salt (adjust to taste).
- 1 tsp
- 1 block Beef bouillon (optional).
- Steamed white rice.
- Bean sprouts (short, raw sprouts/ Taoge pendek).
- Salted Duck Egg (Telur Asin).
- Shrimp crackers (Kerupuk Udang).
- Fried shallots.
- Sambal (Chili paste).
- Boil water in a pot. Add the beef brisket.
- Let it boil for 10 minutes to remove the scum/impurities.
- Discard the dirty water, rinse the beef, and fill the pot with 2 liters of fresh water.
- Boil again on low heat until the meat is tender (about 1–1.5 hours, or 30 mins if using a pressure cooker).
- Once tender, cut the beef into bite-sized cubes and return them to the broth.
- Heat 3 tablespoons of oil in a frying pan.
- Pour in the blended spice paste. Add the lemongrass, galangal, kaffir lime leaves, and bay leaves.
- Sauté until fragrant and the oil separates from the spices. The color will turn a dark, shiny black. This step is crucial to remove the raw taste of the spices.
- Transfer the sautéed spices into the pot with the beef broth.
- Stir well. Season with salt, sugar, and beef bouillon.
- Simmer on low heat for another 20–30 minutes to let the flavors infuse into the meat.
- Taste test. It should be savory, slightly nutty, and rich.
- Place warm white rice on a plate or in a bowl.
- Pour the piping hot Rawon soup and beef over the rice.
- Sprinkle a handful of raw bean sprouts on top (the heat of the soup will slightly cook them, keeping them crunchy).
- Add a sprinkle of fried shallots.
- Serve with half a Salted Egg and a spoonful of Sambal on the side.