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.

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

Description

A rich and aromatic Indonesian black beef soup with keluak nuts and fragrant spices.

Ingredients

Scale

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
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

Soak keluak nuts, then scoop out the flesh.
Grind keluak flesh with shallots, garlic, candlenuts, chillies, turmeric, galangal, coriander seeds, and white pepper to make a spice paste.
Heat cooking oil in a pot, sauté the spice paste until fragrant.
Add beef chunks and cook until browned.
Pour in water and add kaffir lime leaves, bay leaves, lemongrass stalk, and salt.
Bring to a boil, then reduce heat and simmer for 2–3 hours until beef is tender and flavors meld.
Adjust seasoning to taste before serving.

Notes

Slow simmering is key for tender beef and rich flavors. Soaking and scooping keluak flesh carefully ensures the signature black color and taste.

Prep Time: 20 minutes
Cook Time: 2–3 hours
Category: Soup
Method: Simmering
Cuisine: Indonesian

Nutrition

Serving Size: 1 bowl

Keywords: rawon, black beef soup, Indonesian soup, keluak soup, beef stew