Entree: Indonesia – Flores & Timor – Se'i Sapi (Thinly sliced, spiced and traditionally smoked beef from Flores and Timor)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 3 hrs

Additional 6 hrs

Total 9 hrs

Ingredients

- 2 lb (900 g) beef brisket or flank, trimmed into one intact piece for slicing
- 1 1/2 tbsp (22 g) kosher salt
- 2 tbsp (14 g) ground coriander
- 1 1/2 tsp (3 g) coarsely ground black pepper
- 6 cloves garlic, minced
- 1 tbsp (15 g) palm sugar or dark brown sugar
- 1 tbsp (15 ml) neutral oil such as vegetable or coconut oil
- 2 tbsp (30 ml) kecap manis (optional, for glaze)
- 2 cups (approx. 100 g) hardwood smoking chips (mango, coconut shell, or local hardwood)
- Lime wedges to serve
- Fresh sliced cucumber or steamed rice to accompany (no measurement required)

Instructions

1. In a bowl, combine 1 1/2 tbsp (22 g) salt, 2 tbsp (14 g) ground coriander, 1 1/2 tsp (3 g) black pepper, minced garlic, and 1 tbsp (15 g) palm sugar. Rub the spice mixture all over the beef, pressing to adhere. Cover and refrigerate to marinate for at least 4 hours, preferably overnight.
2. Remove beef from refrigerator and let sit at room temperature 30 minutes. If you have a rack, place the beef on a wire rack set over a tray and air-dry in the refrigerator uncovered for 2–6 hours to form a tacky surface (optional but traditional).
3. Prepare your smoker or set up a grill for indirect smoking. Soak 2 cups (approx. 100 g) wood chips for 30 minutes, then drain. Place chips in the smoker box or in a foil packet with holes and set over direct heat on the grill to produce smoke.
4. Smoke the beef over low heat (maintain smoker/grill temperature around 225–250°F / 105–120°C) for 2–3 hours until the exterior is browned and the internal temperature reaches 150°F (65°C) for a well-done, traditionally smoked texture. If using an oven: preheat to 250°F (120°C) and place a small pan of smoldering soaked chips at the bottom, smoking the beef for 2–3 hours.
5. (Optional) In the last 10 minutes, brush the beef lightly with 2 tbsp (30 ml) kecap manis for a glossy, slightly sweet glaze. Remove the beef and let rest 10–15 minutes.
6. Slice thinly against the grain and serve warm or at room temperature with lime wedges and steamed rice or local sides. Store leftovers refrigerated and rewarm gently before serving.