Dark beef soup Makassar with rice

Ingredients for 4 servings:

• 600 g lean beef
• 4 eggs, size M
• 3 tbsp oyster sauce (saus tiram)
• 10 g ginger, fresh or frozen
• 3 m.-large tomato(s), red, fully ripe
• 4 medium-sized garlic cloves, fresh
• 800 ml beef stock or
• 800 ml water with 1 pack of Indofood Rawon (45 g)
• 4 tbsp sunflower oil
• 1 tbsp sesame oil, dark
• 1 Pepper, red, long, mild
• n. B. Mung bean sprouts
• n. B. fried onions
• e.g. celery leaves, fresh or frozen

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours

The classic Indonesian beef soup Rawon. Served here Makassar style with egg. Rice is optional. Recipe from Sulawesi, Indonesia.

Freeze the beef slightly and cut into thin strips approximately 4 x 4 x 20 mm thick. Mix with the oyster sauce and marinate at room temperature for 1 hour, stirring occasionally. Boil the eggs for 8 minutes until soft-boiled, then rinse and peel them, then use whole. In the meantime, thinly slice the fresh, washed and peeled ginger crosswise. Weigh the frozen goods and thaw them. Wash the tomatoes, remove the stems, peel the tomatoes, quarter them, remove the seeds, and halve the quarters lengthwise and crosswise. Trim both ends of the garlic cloves, peel them, and press them through a garlic press. To garnish, wash the fresh red chili peppers, remove the stems, and cut them diagonally into approximately 6 mm wide pieces, leaving the seeds. Rinse the mung bean sprouts, sort them, and set aside. Add the Indofood Rawon paste to the water, mix until smooth, and bring to a simmer in a 3-liter pot. Add the ginger, tomatoes, and garlic and simmer for 30 minutes. Strain, return the broth to the pot, and bring back to a simmer. Discard the strained liquid. Heat the sunflower oil and sesame oil in a wok until very hot. Briefly stir-fry the meat pieces in 4 batches (maximum 1 minute per batch). Remove with a slotted spoon and divide between serving bowls. Use 2 ladles to remove the leftovers from the wok broth, return them to the broth, and mix well. Ladle the broth into serving bowls, add a boiled egg to each, garnish, and serve hot with cooked rice. Note: Well-stocked Asian stores carry Indofood items. The Rawon soup on Amazon is relatively expensive for a penny item. Making the broth yourself requires some effort. The best option is to buy a good, concentrated beef stock for 800 ml of ready-made stock and darken it with oyster sauce.