Rawon Dendeng Ragi

Rawon Dendeng Ragi (Coconut Beef Jerky Black Soup)

beef jerky ingredients:
300 grams beef shank,cut into pieces
150 grams coarsely grated coconut
2 salam (indonesian bay)leaves
2 lemongrasses (white parts only),crushed
3 lime leaves, midribs removed
200 ml coconut water
1 teaspoon salt
1 tablespoon chopped brown palm sugar

beef jerky ground spices blend:
1 tablespoon coriander seeds
6 cloves shallot
3 cloves garlic

black soup ingredients:
1,500 ml beef stock
4 lime leaves, midribs removed
2 lemongrass, crushed
2 cm galangal,crushed
1 scallion, sliced into 1 cm pieces
¾ teaspoon beef bouillon powder
½ tablespoon salt
½ teaspoon white pepper powder
1 teaspoon white sugar
1 tablespoon crispy shallotfor garnish
2 tablespoons cooking oilfor sautéing

black soup ground spices blend:
4 keluak (black nuts), soaked in hot water
8 cloves shallot
4 cloves garlic
2 cm turmeric,toasted

sides:
white rice
terasi (shrimp paste) sambal
100 grams small mung bean sprouts

1. Cut beef thinly and wide. Crush it quickly.
2. Marinate beef with beef jerky ground spices blend, grated coconut, and lemongrass.
3. Pour in coconut water. Cook until the liquid is reduced and the spices blend is absorbed into the beef. Add salt and brown sugar. Cook and stir it until the sauce is slightly dried. Remove from heat.
4. Heat cooking oil on the pan. Sauté black soup ground spices blend, lime leaves, lemongrass, and galangal until fragrant. Add scallion. Stir well. Pour in beef stock.
5. Add salt, pepper, and sugar. Cook over low heat until done. Remove from heat. Serve it with the sides.
6. Rawon Dendeng Ragi (Coconut Beef Jerky Black Soup) is ready to serve.