Indonesian Beef Rawon with Empal
Ingredients
- 1-1.5 kg beef (for rendang or empal, with little fat)
- 3-3.5 liters water
- 3 stalks lemongrass, bruised
- 6 bay leaves
- 12 kaffir lime leaves
- 2 stalks celery, tied in a knot
- 2 stalks green onions, tied in a knot
- 2 medium tomatoes
- 6 tablespoons (80-90 grams) ground kluwek (use ripe kluwek)
- Salt, sugar, and stock powder to taste
- Oil for sautéing and frying
Rawon spice mix
- 25 red shallots
- 20 cloves garlic
- 2 tablespoons coriander seeds
- 1 tablespoon black pepper
- 3 finger-length pieces of turmeric
- 3 finger-length pieces of kunci spice
- 2 finger-length pieces of galangal
- 2 finger-length pieces of ginger
Empal spice mix
- 12 cloves garlic
- 2 tablespoons ground coriander
- 2/3 tablespoon ground pepper
- Salt, sugar, stock powder to taste
- 5 kaffir lime leaves
- 1 stalk lemongrass
- 5 bay leaves
- 500 ml water
Accompaniments
- White rice
- Shrimp paste chili sauce
- Bean sprouts salad
- Fried shallots
- Crackers
Preparation
Sauté the ground spices until cooked and set aside
Boil water then add all ingredients and spices
Boil the rawon for about 60 minutes until meat is tender and add water if broth reduces
Turn off heat, remove meat, and let cool until broth is cold for 2-3 hours to allow spices to infuse
Cut the rawon meat into large pieces the size of empal to taste
Boil the empal seasoning then add the meat pieces
Cook over medium heat until seasoning dries, let sit briefly, then fry empal until golden brown without overcooking to avoid toughness
Strain the rawon broth through a sieve and discard other ingredients
Reheat rawon if serving and add water if broth reduces after straining
Serving suggestions
Serve rawon with rice, empal meat, and other accompaniments
