Indonesian Satay Beef

Name: Indonesisches Satay Rindfleisch
Total time: 3 h
Ingredients: 15 g Ketumbar (Koriander), gemahlen; 8 g Kurkuma, gemahlen; 20 g Zitronengras, fein gehackt; 25 g Schalotten, gehackt; 15 g Knoblauch, gehackt; 50 ml Kokosmilch; 10 g Palmzucker

SmokingBeefHot SmokingMedium3-5 hrs68-72 °C140-160 °CCoconut + Beech

Aromatic Indonesian satay beef with a bold spice blend of coriander, turmeric, and lemongrass. The meat is skewered and gently hot-smoked at high temperature. The earthy spices of Indonesia meet smoky depth.

Ingredients(for 1 kg)

Coriander, ground15 g

Turmeric, ground8 g

Lemongrass, finely chopped20 g

Shallots, chopped25 g

Garlic, minced15 g

Coconut milk50 ml

Palm sugar10 g

Instructions

Spice Paste

15 minutes

Blend all spices with coconut milk and palm sugar into a fine paste or pound in a mortar. Coat beef cubes completely with the paste, cover, and refrigerate.

Preparation & Skewering

15 minutes

Preheat smoker to 140-160 °C. Thread meat onto metal skewers, leaving slight gaps between the cubes for even smoke circulation.

Smoking

2-3 hours

Hang or lay skewers in the smoker. Turn once after 60 minutes. Aim for an internal temperature of 68-72 °C. Brush with coconut milk toward the end.

Serving

5 minutes

Serve satay skewers directly from the smoker with peanut sauce and fresh cucumber. Enjoy immediately for optimal juiciness.

Pro Tip

Coconut wood or coconut shells as the smoking medium give the satay an authentically Indonesian note – alternatively use beechwood.

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