Beef Rawon

There's always the right time for East Java's rawon beef recipe! Serve for meals with family on weekends at home.

It is said that the rawon beef recipe is one of the oldest dishes in Indonesia and is truly authentic. We also know many foreign influences that have assimilated into local wisdom and are now becoming various traditional dishes. But rawon is counted as the most classic and its unique appearance has been known since the 10th century!

Not only has this dish survived to this day, even the famous rawon has reached all corners of the archipelago. So it is not surprising that many households in cities or villages cook rawon as their daily home food. He cried again, rawon comes from East Java - a country full of delicious and varied food. It's not always spicy actually anything comes from here and obviously rawon is one of them.

The rawon seasoning is basically beef soup, but what makes it distinctive is the appearance of its dark black sauce. The reason is because of the keluak or kluwek fruit. The contents of this boiled fruit are mixed with beef broth which is also used to cook the meat. Apart from its deep black color, beef broth will have a distinctive taste and is not commonly found in other dishes.

Fun fact, kluwek is also used for a Toraja dish called pammarasan. Next time there is a chance maybe we will try to cook together. Another interesting fact is that kluwek is said to have to go through one process first to make it safe for cooking and consumption. But certainly not as controversial as fugu fish which is popular in Japanese cuisine.

Okay, after the meat and sauce are cooked, also prepare complementary spices such as salted eggs and boiled bean sprouts. Both of these are very compatible with rawon and you must try the combination. Add a little lime juice to the sauce for a fresh taste and accompany it with warm white rice. It's guaranteed that tonight you will sleep soundly, be full, and dream of eating rawon again the next day.

If this beef rawon recipe is lacking for your dinner menu or lunch menu, just add it from other recipes.

Ingredients :

- 500 grams of beef brisket
- 1 cow knee, split in half
- 3 pieces of fresh kaffir lime leaves
- 1 lemongrass, crushed
- 1 tablespoon tamarind water
- 2 spring onions, sliced ​​1 cm in size
- 3 packs of Royco Beef Broth
- 3 liters of water
- 5 tablespoons cooking oil

Ground spices :

- 4 cloves garlic
- 8 red onions
- 5 pieces of keluak, crushed and soak the contents in hot water
- 4 candlenuts, toasted
- 1 cm turmeric, burn

How to make :

- Boil beef and beef knee until half soft. Cut the meat according to taste. Set aside.
- Enter the Beef Broth Seasoning into the meat cooking water.
- Saute ground spices, galangal, lime leaves, and lemongrass until fragrant and cooked.
- Put the cutlets in the stir fry, cook until the spices are absorbed.
- Enter the sauteed meat into the broth. Cook over low heat until the meat is tender.
- Serve warm with complement.

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