Indonesia Eats

Rawon Buntut (East Java Style Oxtail Beef in Black Soup)


When I bought beef oxtail from a halal store, I asked the butcher to separate 1.1 kgs of beef oxtail into two plastic bags, 500 grams and 600 grams. 500 grams of beef oxtail was made for Buntut Bumbu Asem Asem and still had 600 grams leftover to make another. I decided to make this Rawon Buntut. Rawon is an Eastern Javanese Diced Beef in Black Soup. Instead of diced beef, I added oxtail.

Here it is a pic of my keluwak package that I bought from my favourite oriental store, Don Thai on Notre Dame Ave. The pic is courtesy of W.P. Armstrong.

 

Category: Soups & Stews
Style: Indonesian


Ingredients:

600 grams beef oxtail
4 shallots, finely sliced
4 lime kaffir leaves
1 lemongrass, bruised
1 cm galangal, bruised
2 green onions, cut into 2 cm length
2.5 litter
salt and sugar as desired

Puree /Grind:
5 peeled black nuts, soak in 1/2 cup water
5 shallots
3 garlics
1 cm ginger
1/2 tsp ground turmeric
1 1/2 tsp corriander seed
1/2 tsp ground white pepper
salt as desired

Sides Dishes and Condiments:
Steamed rice
Short bean sprouts
Shrimp crackers
Sambal terasi
Deep fried tempeh

Directions:
1. Stir fry sliced shallots in a small amount of cooking oil untill fragrant.
2. Add ground spices, lime kaffir leaves, lemongrass and galangal. Stir fry until all the spices cooked.
3. Add beef oxtail, sear the meat until no longer pink. Add water, bring to a boil and add sliced green onions. Turn to low medium heat, let it simmer until the meat is tender. Remove from heat and Serve with side dishes and condiments.

Hints:
To tenderize beef oxtail quicker, boil the oxtail with a pressure cooker.

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11 thoughts on “Rawon Buntut (East Java Style Oxtail Beef in Black Soup)”

  1. Did you bring the keluwak from Indonesia? I never could find them outside of Indonesia. It was especially hard to find in Winnipeg (yes, I used to live there for 5 years), and I have never seen them sold anywhere even in Sydney and Melbourne. So I always ended up using instant spices in packets for rawon, which I bought from Malang (Cap 47, the best, cant tell the difference with home-made ones).

  2. Did you bring the keluwak from Indonesia? I never could find them outside of Indonesia. It was especially hard to find in Winnipeg (yes, I used to live there for 5 years), and I have never seen them sold anywhere even in Sydney and Melbourne. So I always ended up using instant spices in packets for rawon, which I bought from Malang (Cap 47, the best, cant tell the difference with home-made ones).

  3. I'm so glad you posted this recipe coz the Indonesian restaurants here have failed to produce a good oxtail soup. I'm gonna head out to get some spices you mentioned, love it, thanks for sharing :))

  4. Nope. I bought them from Dong Thai, an oriental store on Notre Dame ave. It’s already peeled and Indonesian brand “Wayang”

  5. I’m so glad you posted this recipe coz the Indonesian restaurants here have failed to produce a good oxtail soup. I’m gonna head out to get some spices you mentioned, love it, thanks for sharing :))

  6. Pingback: Sop Konro (Makasar Style Beef Ribs Soup) | Indonesia Eats

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