East Javanese Black Beef Soup (Rawon)
Rawon Say it: RAH-won
Rawon is East Java’s signature black beef soup, recognizable by its near-ink broth and deep, earthy fragrance. Chunks of beef simmer with a spice paste built on kluwek, the black seed that gives the soup its color and distinctive nutty, faintly smoky flavor. Lemongrass, lime leaves and galangal keep the broth aromatic rather than heavy. It is eaten across East Java with steamed rice, crunchy bean sprouts, fried shallots and a squeeze of lime, often for lunch or a late-night meal.
East Javanese Black Beef Soup (Rawon)
Rawon
Pronounced RAH-won
- Serves
- 4
- Prep
- 25 min
- Cook
- 2 hr 15 min
- Total
- 2 hr 40 min
- Level
- Medium
Also egg-free.
Allergens: contains nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Beef and broth
Spice paste
Aromatics and seasoning
Garnish
Method
Crack the kluwek shells, scoop out the dark flesh, and soak it in hot water for 10 minutes. Mash to a paste with 2 tbsp water; if using the substitute, mash the black garlic with cocoa and 1 tbsp water.
Blend the shallots, garlic, kluwek paste, candlenuts, galangal, ginger, coriander, cumin and turmeric to a smooth paste, adding 2–3 tbsp water if needed.
Heat the oil in a heavy pot over medium heat. Fry the paste, lemongrass, lime leaves and bay leaves for 8–10 minutes, stirring, until fragrant and the oil separates at the edges.
Add the beef and stir for 3–4 minutes until it loses its raw color and is coated in the dark paste.
Pour in the water, add the palm sugar, salt and pepper, and bring to a boil. Skim off the foam, then lower the heat, cover and simmer for 1 1/2 to 2 hours, until the beef is fork-tender and the broth is glossy black.
Taste and adjust the salt and sugar; remove the lemongrass, lime leaves and bay leaves. Keep hot.
Blanch the bean sprouts in boiling water for 30 seconds, then drain well.
Ladle the soup and beef into bowls, top with bean sprouts, spring onions and fried shallots, and serve with lime wedges.
Regional variant: Oxtail Rawon (Rawon Buntut)
Replace the beef shank with 2 lb (900 g) oxtail, brown the pieces in the pot before adding the spice paste, and simmer for 2 1/2–3 hours until the meat falls from the bone. Skim the fat from the surface before serving; the broth becomes richer and slightly sticky.
Cook's notes
- Kluwek is essential for rawon’s black color and earthy flavor; crack the nuts over a bowl because the flesh stains. If unavailable, black garlic plus cocoa is a practical substitute, though the taste will differ.
- For a richer broth, simmer the soup uncovered for the last 15 minutes to concentrate the flavor.
- Rawon tastes even better the next day; cool quickly, refrigerate, and reheat gently.
Serve with
Steamed rice, sambal, salted duck egg and kerupuk.
Make ahead and storage
Cool, cover and refrigerate up to 3 days; reheat gently and add fresh garnishes before serving.
