Rawon: Spicy Black Beef Soup
Indonesian black beef soup built on a paste of roasted black nuts and aromatics, simmered with tender beef and finished with hard-boiled eggs. Earthy, umami-rich, and ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.25 lb beef chuck or short rib, cut into bite-sized pieces
- ½ cup black candlenuts (kemiri), or substitute peanuts
- 4 whole shallots, roughly chopped
- 3 whole garlic cloves
- 1 tbsp fresh ginger, roughly chopped
- 2 whole eggs
Instructions
- 1
Boil eggs in water for 8 minutes until hard-boiled, then set aside.
- 2
Pulse candlenuts, shallots, garlic, and ginger in a food processor until paste-like.
- 3
Heat oil in a large pot over medium-high, then brown beef pieces in batches without stirring, ~3 minutes per side.
- 4
Add the nut paste and stir until fragrant and darkened, ~2 minutes.
- 5
Pour 6 cups water into the pot, add salt and pepper, then simmer until beef is tender, ~8 minutes.
- 6
Peel eggs, halve them, then serve in bowls topped with broth and beef.
Tools you’ll need
- small saucepan
- large pot or Dutch oven
- food processor or blender
- wooden spoon
- 4 serving bowls
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