Not just Kluwek! These are 3 parts of beef that make your rawon sauce is perfect

Illustration Photo: Gemini Ai

Brilio.net – There are dishes that are unique in color, jet black. There are also cuisine whose aroma spices are so strong, piercing the nose and arousing appetite. And, there are also dishes that make us addicted. All of that is in an iconic dish from East Java: Rawon. Rawon is a dish that has a special place in the hearts of culinary lovers. But, behind the legendary black sauce, there is often a mystery that makes many people curious.

The biggest question that often arises is, “Why is the rawon made by others the meat can be tender and the sauce is so medok, huh?” In fact, the spices used are the same, family/kluwek has also been purchased the best. Don’t worry, you’re not alone. The secret behind the perfect rawon is often not only on the seasoning, but in the beef used.

Why is the selection of meat so important for Rawon?

Choosing the right beef is the main key to making authentic rawon. Rawon sauce that is black and tasty, not only obtained from Kluwek. Certain parts of beef contain high fat and connective tissue. When cooked for a long time, this fat will melt and the connective tissue (collagen) will turn into gelatin. This change provides a typical thick texture rawon sauce and a deep savory taste.

If you use a piece of meat that is too lean (less fat), your rawon might feel bland and dry. The meat also tends to be tough or fibrous. Conversely, using the right piece will make the rawon meat very tender, easy to cut, and almost melted in the mouth. So, which beef pieces are most suitable for making perfect rawon?

The best beef part for rawon

1. Sandung Lamur (brisket)

This is the number one choice and the most authentic to make a tasty rawon. Sandung Lamur is the lower chest of the cow, right near the front foot. This section has a fairly thick fat and is spread evenly among the flesh fibers. This fat is the treasure for rawon sauce. When cooked slowly for hours, fat will melt and seep into the sauce, making it a medok and savory rawon sauce. The meat will also be very tender and melted in the mouth.

2. Device (sinking)

Sengkel is the front thigh of the cow that has a lot of muscles and connective tissue. Even though it looks solid and fibrous, don’t underestimate this part. Just like the lamur, connective tissue in the stretch will soften into gelatin after being cooked for a long time. The result, tender rawon meat and natural thick rawon sauce. Sengkel is also not easily destroyed, so the pieces of meat remain intact and beautiful when served.

3. Cow tail (oxtail)

The tail of the cow is known as the belle of soup dishes, and rawon is no exception. The tail consists of cartilage, marrow, and a little meat. Boil the aftermath of removing gelatin and marrow from the bone, which significantly adds to the wealth and taste of rawon broth. The meat will be very soft, and the sauce will feel more “full”. If you want rawon with the most ‘rich’ sauce, the oxtail is the right choice.

Although Sandung Lamur is the main recommendation, you can also try to combine some of these pieces to get a more complex texture and taste. For example, a combination of lamur and a little tail of beef will produce rawon with soft meat and super medok sauce.

Authentic demon rawon recipe whose meat is tender and the sauce is medok

Now that you know the secret behind the perfect rawon, it’s time to try this authentic recipe in your kitchen. This recipe will guide you step by step, from how to choose a good kluwek to the right cooking technique.

Portion: 6-8 people
Duration: 120-150 minutes

Material:
– 1 kg of beef or tablespoon, cut into cubes 2-3 cm
– 2.5 liter air
– 3 bay leaves
– 3 orange leaves
– 2 lemongrass stems, memor
– 1 galangal segment, memor
– Salt, sugar, and beef powder broth to taste
– cooking oil for sauteing

Ground spices:
– 8 cloves of shallots
– 5 cloves of garlic
– 5 roasted hazelnut
– 10 curly red chili (optional, if you like spicy)
– 1 ginger segment
– 1 turmeric segment
– 1 teaspoon of coriander powder
– 1 teaspoon of cumin powder

Main seasoning (rawon color):
– 6-8 good quality kluwek fruit, break the shell and take the contents

Complementary:
– Short bean sprouts
– Salted eggs, split two
– Chilli sauce
– Prawn crackers
– Fried onions

How to make:

1. Boil meat

Boil 2.5 liters of water in the pan. Enter the beef pieces. Boil until it boils, then defecate the first murky boiled water. Replace with new water, then boil again over low heat until the meat is half soft (about 60-90 minutes). During boiling, remove foam or dirt that appears on the surface.

2. Prepare Kluwek

Soak the contents of Kluwek with a little hot water until soft. Blend Kluwek with other spices.

3. Saute the seasoning

Heat the oil in the pan. Saute the spices that have been mixed with kluwek until fragrant and completely cooked. This is the key so that the seasoning is not dirty and rawon sauce has a thick color. Add bay leaves, orange leaves, lemongrass, and galangal. Stir until the fragrance and cooked perfectly.

4. Cook rawon

Add the stir -fried seasoning into the meat stew. Stir well. Cook again with very small heat that the meat is really tender and the spices are perfectly absorbed. This can take 30-45 minutes.

5. Season and taste correction

Add salt, sugar, and powdered broth. Stir well. Taste and adjust the taste. If the rawon sauce is medok and the meat is tender, turn off the heat.

6. Serve

Serve a warm rawon in a bowl. Add short bean sprouts, sliced ​​salted eggs, chili sauce, and sprinkles of fried onions. Enjoy with warm white rice.

Additional Tips for Perfect Rawon

– Choose a good family: A good family has the contents that do not smell musty or rancid and have a jet black. Tasting a little contents, it feels bitter-bitter, not a pungent bitter.

– Cooking slowly: Patience is the key. Cooking rawon over low heat will make the meat perfectly tender and the sauce becomes medok because of gelatin and fat that comes out of the meat.

– Use the Press Press: If you want to save time, you can use a pressure cooker to boil the meat. Just 30-45 minutes to make the meat tender, then continue the seasoning process.

The most relevant faq about rawon cooking

1. How do I choose a good Kluwek?

Good out usually has a whole shell and not perforated. When shaken, there is no sound in it. To be sure, you can try to smell the aroma, a good Kluwek has a distinctive fermentation aroma, not musty or moldy.

2. How long can rawon be stored in the refrigerator?

Rawon can be stored in an airtight container in the refrigerator for up to 3-4 days. For a better taste, you should re -heat the rawon every time it will be served, because the taste will actually be more delicious after it is put forward.

3. Is there another way to make rawon thicker without using fatty meat?

Yes. You can saute the seasoning until oily, or add a little thick coconut milk at the end of the cooking process. However, the authentic taste of gelatin and meat fat will be difficult to replace.

4. How do you make rawon spices?

The main key is to saute ground spices in hot oil and cook it over medium heat until completely cooked. The sign is that the seasoning does not smell like and the oil starts to separate.

5. Can rawon be served without complement?

Traditionally, rawon is always served with short bean sprouts and chili sauce. Both of these complements provide a crispy texture and fresh taste that balances the savory and complex taste of rawon.

(Brl/tin)