Smoked Beef Nasi Goreng Style
Inspired by the Indonesian national dish Nasi Goreng, the beef is hot smoked with kecap manis, sambal and roasted garlic. The sweet soy sauce caramelizes during smoking into a lacquer-like, glossy glaze. The finished meat is perfect as an addition to fried rice or as a standalone dish.
Ingredients(for 1 kg)
Instructions
Marinade & Preparation
15 minutes + 8 hours marinating timeMix kecap manis, sambal and spices. Marinate meat (ideally flat iron or short ribs) for at least 8 hours. Drain and pat dry before smoking.
Smoking
4-5 hoursSet smoker to 115-120 °C. Use cherry and apple wood chips. Smoke meat until a core temperature of 70 °C is reached and a bark forms.
Glazing & finishing
2 hoursFrom 70 °C core temperature, brush with the remaining kecap manis mixture every 30 minutes. Increase temperature to 130 °C and smoke until 88-92 °C core temperature.
Resting & Serving
30 minutesLet meat rest uncovered for 30 minutes so the glaze sets. Slice thinly and serve with fried rice.
Pro Tip
Kecap manis has a high sugar content and burns easily. Never smoke above 135 °C and only apply the glaze in the last 2 hours.
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