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Brief Overview
Rawon is not your average beef soup. With its deep black broth and rich, aromatic profile, it sets itself apart the moment it arrives at the table. It is a signature dish from East Java, known for its striking colour and unforgettable flavour.
Unlike many clear broths or creamy stews, Rawon draws its colour and depth from an earthy spice called keluak. This nut gives the soup its signature black tint and a flavour that is robust, slightly bitter, and deeply savoury.
Typically served with rice, salted egg, bean sprouts, and a squeeze of lime, Rawon is a meal that surprises and comforts all at once. It is bold but balanced, and once you try it, there is little chance of forgetting it.
What Is Rawon?
Rawon is a traditional Indonesian beef soup with a broth that is dark, rich, and unlike anything else in the country’s culinary line up. Its colour comes not from soy or spices but from keluak, a fermented black nut used in Javanese cooking.
Beef, usually from the shank or brisket, is simmered for hours until tender. The broth is flavoured with a spice blend that includes shallots, garlic, ginger, galangal, lemongrass, coriander seeds and all ground into a fine paste.
This paste is sautéed before being added to the stock. The result is a soup that feels both rustic and refined. Rawon is often enjoyed at breakfast in East Java, though its comforting nature makes it suitable any time of day.
Ingredients and Taste
The star of Rawon is keluak, a fermented nut with a dark flesh that gives the soup its colour and unique, slightly nutty bitterness. It blends with the beef stock to create a broth that is rich and smoky, layered with depth.
Shallots and garlic form the aromatic base, while lemongrass and galangal lend brightness and warmth. Coriander and candlenut add body, and a touch of sugar balances the earthy tone of the keluak without overpowering the beef.
The taste is bold but rounded. Each spoonful carries the richness of slow cooked beef, balanced by aromatic spices and the haunting flavour of the keluak. Served with sambal and a squeeze of lime, the soup takes on a brighter edge.
A Taste of History
Rawon has long roots in Javanese cuisine, particularly in Surabaya and the surrounding areas of East Java. Its use of keluak points to a heritage that values depth and fermentation, elements found in several ancient Indonesian dishes.
Keluak itself is a nut that requires careful preparation. Raw, it is toxic, but once fermented, it becomes a prized ingredient. The technique of transforming it into something edible and flavourful speaks to centuries of local food wisdom.
Over time, Rawon became more than a regional specialty. It now appears on menus across Indonesia, though many still argue that the best bowls come from roadside stalls in East Java, where the broth is lovingly tended for hours.
Even today, Rawon remains a dish of pride for many East Javanese. It is not fast food. It takes time, care, and a deep understanding of spice. But that patience is what gives it character, making each bowl a quiet reminder of tradition.
How to make Rawon
Rawon is a rich, aromatic beef soup from East Java, known for its signature dark broth coloured by keluak (black nuts) and deeply infused with spices. It’s savoury, slightly nutty, and best enjoyed with warm rice and sambal. Simmering slowly allows flavours to deepen beautifully. See the recipe card at the bottom for printable directions
Ingredients
For the soup
- 600g beef shin or chuck, cut into large chunks
- 2 litres water
- 3 tbsp cooking oil
- 3 kaffir lime leaves
- 2 bay leaves (Indonesian salam leaves preferred)
- 1 lemongrass stalk, bruised
- Salt to taste
Spice paste (Bumbu)
- 4 keluak (black nuts), soaked, flesh scooped out
- 8 shallots
- 5 garlic cloves
- 4 candlenuts
- 3 red chillies (mild)
- 2 cm turmeric, peeled
- 2 cm galangal, peeled
- 1 tsp coriander seeds
- 1 tsp ground white pepper
For serving
- Steamed jasmine rice
- Bean sprouts (lightly blanched)
- Fried shallots
- Hard-boiled eggs
- Fresh lime wedges
- Sambal terasi (shrimp paste chilli sauce)
Cooking Instructions
Step 1: Prepare the keluak
To begin, crack open the soaked keluak nuts. Scoop out the flesh and mash it into a smooth paste. Set aside for blending into the spice mix. Move on to blending the bumbu.
Step 2: Make the spice paste
Blend shallots, garlic, chillies, candlenuts, turmeric, galangal, coriander, and white pepper along with the keluak paste into a thick, smooth bumbu. Add a small splash of water if needed to ease blending. Continue to sauté the mixture.
Step 3: Sauté the spice paste
Heat oil in a large pot over medium heat. Sauté the bumbu until fragrant and the oil begins to separate, about 5–7 minutes. Stir continuously to prevent burning. Prepare to add aromatics.
Step 4: Add aromatics
Add kaffir lime leaves, bay leaves, and bruised lemongrass to the pot. Stir for a further 2 minutes to release their essential oils. Proceed to incorporate the beef.
Step 5: Brown the beef
Add the beef chunks and stir to coat well with the spice mixture. Sear until lightly browned on all sides to lock in flavour. Get ready to add water for simmering.
Step 6: Simmer the soup
Pour in the water and bring to a boil. Reduce heat to low and simmer uncovered for 1.5 to 2 hours until the beef is tender and the broth has deepened in colour. Skim off any scum as it forms. Prepare garnishes while soup simmers.
Step 7: Season and adjust
Once the meat is tender, season the broth with salt to taste. Taste and adjust the seasoning if needed. Allow to simmer for another 5 minutes. Transition to plating.
Step 8: Prepare serving accompaniments
Blanch bean sprouts briefly in boiling water. Peel the hard-boiled eggs and slice in half. Warm the rice and sambal. Gather fried shallots and lime wedges for garnishing. Move on to serving.
Final step: Serve hot
Ladle the rawon into bowls with generous beef chunks and dark broth. Serve alongside steamed rice, bean sprouts, egg halves, and sambal. Top with fried shallots and a squeeze of lime. Presentation tip: a banana leaf under the rice adds authentic charm.
Variations and substitutions
- Use chicken instead of beef for a lighter variation.
- If keluak is unavailable, use a mix of dark roasted sesame paste and shiitake mushrooms for colour and umami.
- Add diced tofu or boiled potatoes to stretch the dish.
Cooking Tips for Perfect Rawon
- Always soak keluak overnight and discard the shell completely before using.
- Cook the spice paste thoroughly until the raw aroma disappears for a rich depth of flavour.
- Use bone-in beef for added richness and natural gelatin in the broth.
- Skim off scum during simmering to keep the broth clean and glossy.
Indonesian Rawon (Black Beef Soup)
Ingredients
For the soup
- 600 g beef shin or chuck cut into large chunks
- 2 litres water
- 3 tbsp cooking oil
- 3 kaffir lime leaves
- 2 bay leaves Indonesian salam leaves preferred
- 1 lemongrass stalk bruised
- Salt to taste
Spice paste (Bumbu)
- 4 keluak black nuts, soaked, flesh scooped out
- 8 shallots
- 5 garlic cloves
- 4 candlenuts
- 3 red chillies mild
- 2 cm turmeric peeled
- 2 cm galangal peeled
- 1 tsp coriander seeds
- 1 tsp ground white pepper
For serving
- Steamed jasmine rice
- Bean sprouts lightly blanched
- Fried shallots
- Hard-boiled eggs
- Fresh lime wedges
- Sambal terasi shrimp paste chilli sauce
Instructions
- To begin, crack open the soaked keluak nuts. Scoop out the flesh and mash it into a smooth paste. Set aside for blending into the spice mix. Move on to blending the bumbu.
- Blend shallots, garlic, chillies, candlenuts, turmeric, galangal, coriander, and white pepper along with the keluak paste into a thick, smooth bumbu. Add a small splash of water if needed to ease blending. Continue to sauté the mixture.
- Heat oil in a large pot over medium heat. Sauté the bumbu until fragrant and the oil begins to separate, about 5–7 minutes. Stir continuously to prevent burning. Prepare to add aromatics.
- Add kaffir lime leaves, bay leaves, and bruised lemongrass to the pot. Stir for a further 2 minutes to release their essential oils. Proceed to incorporate the beef.
- Add the beef chunks and stir to coat well with the spice mixture. Sear until lightly browned on all sides to lock in flavour. Get ready to add water for simmering.
- Pour in the water and bring to a boil. Reduce heat to low and simmer uncovered for 1.5 to 2 hours until the beef is tender and the broth has deepened in colour. Skim off any scum as it forms. Prepare garnishes while soup simmers.
- Once the meat is tender, season the broth with salt to taste. Taste and adjust the seasoning if needed. Allow to simmer for another 5 minutes. Transition to plating.
- Blanch bean sprouts briefly in boiling water. Peel the hard-boiled eggs and slice in half. Warm the rice and sambal. Gather fried shallots and lime wedges for garnishing. Move on to serving.
- Ladle the rawon into bowls with generous beef chunks and dark broth. Serve alongside steamed rice, bean sprouts, egg halves, and sambal. Top with fried shallots and a squeeze of lime. Presentation tip: a banana leaf under the rice adds authentic charm.
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