The idea behind this recipe is to emulate a classic East Java beef dish known as Rawon Sapi which features a special ingredient, keluwak, a hard black nut fermented for 4 months to create a wonderful earthy flavour. While keluwak is almost impossible to find in UK, a good black olive paste is a wonderful alternative. This hearty stew goes well with rice or mashed potatoes.   Serves 6-8.

Main Ingredients:

• 1kg top side beef, cut into bite sized pieces

• 1 large onion, peeled and chopped finely

• 2 tablespoons olive or sunflower oil

• 50 gr RASAKU spicy turmeric paste

• 50 gr black olive paste

• Salt and black pepper to taste
   

• For garnish:

• 2 large tomatoes, chopped into small cubes

• Small bunch of parsley

• 2-3 tablespoons of crunchy shallots

Cooking Directions

STEP 1

• Brown the beef. Season with salt and black pepper.

• In a large heated pan with oil brown the beef in several batches for 2-3 minutes each side and set aside in a bowl. 

STEP 2

• Using the same pan, add the onion and saute for 3-4 minutes. Add the turmeric and black olive paste and mix well. Return all the beef to the pan and add hot water or stock.

• Bring to the boil then cook for 2-2 ½ hours over a low heat or until tender. You can add more black pepper if you wish. but no salt

STEP 3

• Divide the stew into 4 or 6 portions. Garnish with chopped tomatoes, parsley and crunchy shallots, and served with rice or mashed potatoes and your favourite vegetables.

Garnish:

•  small bunch of chives, sliced thinly

• 3 curly chillies or 6 red birds eye chillies for a more spicy flavor, sliced thinly

• 2 tbsp of crunchy deep-fried shallots