Indonesian Rawon – Black Beef Soup That’s Deep, Rich, And Totally Comforting

Jump to Recipe·Print Recipe

You know those dishes that feel like a warm hug in a bowl? Rawon is that—but with a bold, earthy twist. It’s not just any beef soup; it’s this mysterious, almost coffee-dark broth thanks to keluak (black nuts), which bring in a flavor that’s smoky, nutty, and just a bit tangy. Honestly, if soups had personalities, Rawon would be the strong, silent type that surprises you with depth.

My first Rawon experience? It was on a rainy afternoon in Surabaya, sitting in a tiny street-side stall with steam fogging my glasses. One spoonful and—bam—it was like I’d just discovered a whole new food world. The beef was fall-apart tender, the broth had that “I’ve been simmering for hours” vibe, and there was this subtle citrus note from kaffir lime leaves. Basically… heaven.

🥣 Rawon (Black Beef Soup) Recipe Card

Prep Time: 20 minutes
Cook Time: 2–3 hours (worth every minute)
Servings: 6

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

For the spice paste (Bumbu)

4 keluak (black nuts), soaked, flesh scooped out
8 shallots
5 garlic cloves
4 candlenuts
3 mild red chillies
2 cm turmeric, peeled
2 cm galangal, peeled
1 tsp coriander seeds
1 tsp ground white pepper

Instructions

Make the spice paste – Toss all the bumbu ingredients into a blender or food processor. Add a splash of water and blend until smooth.
Sauté the paste – Heat oil in a large pot, then cook the paste over medium heat until fragrant—like, your-neighbors-will-ask-what’s-cooking fragrant.
Add the aromatics – Throw in the kaffir lime leaves, bay leaves, and lemongrass. Stir for another minute.
Add the beef – Pop in the beef chunks, stir to coat with the spices, and let them brown just a bit.
Simmer to perfection – Pour in the water, bring it to a boil, then lower the heat and let it simmer for 2–3 hours until the beef is melt-in-your-mouth tender.
Season and serve – Add salt to taste. Serve with warm rice, bean sprouts, and a sprinkle of fried shallots. (Some folks love adding sambal on the side for an extra kick!)

❓ Rawon FAQs

Can I make Rawon without keluak?

You can, but it won’t really be Rawon. Keluak is what gives it that signature color and depth. Some people substitute with a mix of cocoa powder and walnuts for color and nuttiness—close, but not quite the real deal.

Is Rawon super spicy?

Not really—at least not in the traditional recipe. It’s more earthy and aromatic than fiery. You can always add more chillies if you like a kick.

Can I make this in a slow cooker?

Totally. Just sauté the spice paste first, then dump everything in the slow cooker and let it go on low for 6–8 hours. The beef will be ridiculously tender.

What’s best to serve with Rawon?

Steamed rice, bean sprouts, salted duck eggs, fried shallots, and sambal terasi. Oh, and don’t forget krupuk (prawn crackers)—because they make every Indonesian dish feel complete.

📝 Final Thoughts

Rawon isn’t the kind of soup you just “throw together”—it’s the kind of dish you plan for. But trust me, once you’ve got that pot simmering and the smell fills your kitchen, you’ll know it’s worth the wait. Plus, there’s something super satisfying about watching a clear broth slowly turn into this deep, rich, almost mysterious black gold. And hey, if you serve it to friends, you get instant bragging rights as “the person who makes that amazing Indonesian beef soup.”