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Name: Rawon
Total time: 2 h 30 min
Yield: Serves 4
Cuisine: Indonesia
Ingredients: 600 g beef brisket; 8 keluak nuts; 6 shallots; 4 cloves garlic; 3 red chilies; 3 cm galangal; 2 cm turmeric; 1 tsp coriander seeds; 2 stalks lemongrass; 4 kaffir lime leaves; 2 bay leaves; 1 tsp palm sugar; 1 tsp salt; 2 tbsp cooking oil

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Indonesia2 h 30 minServes 4già cucinato

Rawon

Ingredienti14

beef brisket600 g
keluak nuts8
shallots6
garlic4 cloves
red chilies3
galangal3 cm
turmeric2 cm
coriander seeds1 tsp
lemongrass2 stalks
kaffir lime leaves4
bay leaves2
palm sugar1 tsp
salt1 tsp
cooking oil2 tbsp

carneverduraspezie e salsealtro

Preparazione

Crack the keluak shells, scoop out the black flesh, and grind it with the shallots, garlic, chilies, galangal, turmeric, and coriander into a smooth paste.
Heat the oil in a pot and fry the paste until fragrant and the oil separates.
Add the beef and stir until it is coated and lightly browned.
Pour in 1.5 L water and add the bruised lemongrass, lime leaves, bay leaves, palm sugar, and salt.
Simmer gently for about 2 hours, until the beef is tender and the broth turns deep black.
Skim the surface, taste, and adjust the salt before serving hot.