📝 About This Recipe
Hailing from the East Nusa Tenggara province of Indonesia, Se'i Sapi is a legendary smoked beef dish traditionally prepared over Kosambi wood. This recipe captures the essence of that deep, smoky aroma and tender texture, balancing savory notes with a hint of sweetness. Served with its signature spicy sambal lu'at and stir-fried papaya leaves, it offers a complex, soul-satisfying taste of the Indonesian archipelago.
🥗 Ingredients
The Meat & Marinade
- 1 kg Beef Brisket or Top Sirloin (sliced into long strips about 3cm thick)
- 2 teaspoons Salt
- 1 teaspoon White Pepper (ground)
- 1 tablespoon Sugar
- 6 cloves Garlic (minced into a fine paste)
- 1/4 teaspoon Saltpeter (optional/traditional) (for pink color preservation; can be omitted)
For the Smoking Process
- 2 cups Wood Chips (Hickory or Applewood (substitute for Kosambi))
- 10 pieces Fresh Lime Leaves (torn to release oils)
Sambal Lu'at (Spicy Accompaniment)
- 15-20 pieces Bird's Eye Chilies (red and green mix)
- 5 pieces Shallots (sliced)
- 1 medium Tomato (diced)
- 2 tablespoons Lime Juice (from fresh calamansi or lime)
- 1/4 cup Fresh Coriander/Cilantro (finely chopped)
- to taste Salt and Sugar
Stir-fried Papaya Leaves (Tumis Daun Pepaya)
- 250 grams Papaya Leaves (boiled until tender and sliced)
- 3 cloves Garlic (sliced)
- 4 pieces Shallots (sliced)
👨🍳 Instructions
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1
Begin by preparing the meat. Rub the beef strips thoroughly with the minced garlic, salt, white pepper, and sugar. Ensure every surface is coated. Let it marinate in the refrigerator for at least 1 hour, or ideally overnight, to allow the flavors to penetrate the muscle fibers.
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2
Prepare your smoker or a heavy-duty wok for indoor smoking. If using a wok, line the bottom with foil and place the wood chips and lime leaves on top.
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3
Place a wire rack over the wood chips. Arrange the marinated beef strips on the rack, ensuring they are not overlapping to allow smoke to circulate freely.
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4
Cover the smoker or wok tightly. If using a wok, use a lid sealed with foil to prevent smoke from escaping. Smoke the beef over low heat for approximately 90 minutes to 2 hours.
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5
Check the meat periodically. The goal is a deep reddish-brown exterior and a tender, slightly firm interior. The internal temperature should reach about 65°C (150°F).
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6
While the beef is smoking, prepare the Sambal Lu'at. Grind the chilies and shallots using a mortar and pestle into a coarse paste. Stir in the diced tomato, lime juice, coriander, salt, and sugar. Set aside to let the flavors meld.
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7
Prepare the side dish: Sauté sliced garlic and shallots in a little oil until fragrant. Add the pre-boiled papaya leaves, season with salt, and stir-fry for 3-5 minutes. Set aside.
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8
Once the beef is smoked, remove it from the heat and let it rest for 10 minutes. This allows the juices to redistribute, ensuring a moist bite.
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9
Heat a small amount of oil in a skillet over high heat. Briefly sear the smoked beef strips for 1 minute per side to give them a slight char and crisp edge.
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10
Thinly slice the beef against the grain into bite-sized pieces.
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11
Serve the sliced Se'i Sapi immediately while hot, accompanied by a mound of steamed jasmine rice, the stir-fried papaya leaves, and a generous dollop of Sambal Lu'at.
💡 Chef's Tips
For the most authentic flavor, use Kosambi (Schleichera oleosa) wood chips if available; otherwise, Hickory is the best substitute. To remove the bitterness from papaya leaves, boil them with a few guava leaves or 'clay' (Ampo) before stir-frying. Do not overcook the beef during the final searing phase, as it can become tough; the goal is just a quick caramelization. If you don't have a smoker, you can use a 'liquid smoke' rub as a last resort, but the traditional stovetop smoking method provided yields much better results. Always slice the beef against the grain to ensure maximum tenderness.
🍽️ Serving Suggestions
Serve with warm, fragrant Jasmine rice to balance the smokiness. Pair with a clear beef broth (Sup Kaldu) on the side to cleanse the palate between spicy bites. An ice-cold 'Es Teh Manis' (Indonesian Sweet Iced Tea) is the perfect beverage to cut through the heat of the sambal. Add a side of fried tempeh or tofu for extra texture and protein. For a complete Kupang experience, serve with 'Jagung Bose' (traditional corn and bean porridge).