From East Nusa TenggaraMeat Dishes
Se'i (Kupang Smoked Beef)
Se'i Sapi
Beef cut into long strips and slowly smoked over kosambi wood embers until cooked and fragrant. From Kupang and Rote, served with sambal lu'at.
- Time
- 6 hr
- Serves
- 6 people
- Origin
- East Nusa Tenggara
- Type
- Meat Dishes
Ingredients
Tap an ingredient once it is ready to tick it off.
Sambal lu'at
How to Make
Cut the beef along the grain into strips about 2 cm thick and 20 cm long.
Rub with salt, sugar, pepper and garlic. Leave 1 hour.
Prepare a smoker: burn the wood down to smoking embers and set a rack about 50 cm above.
Hang or lay the beef on the rack and cover with kosambi or banana leaves.
Smoke 4 to 5 hours on low heat, turning now and then, until cooked and reddish outside.
Slice thinly and serve with sambal lu'at and stir-fried papaya flowers.
Kitchen tip
Flames must never touch the meat. Se'i is cooked by smoke and heat, not grilled.
Questions
Where does Se'i (Kupang Smoked Beef) come from?
Se'i Sapi is a traditional dish from East Nusa Tenggara (capital: Kupang), in the Bali & Nusa Tenggara region of Indonesia.
How long does Se'i (Kupang Smoked Beef) take to make?
It takes about 6 hr in total to make 6 servings, including preparation.
What is the secret to a good Se'i (Kupang Smoked Beef)?
Flames must never touch the meat. Se'i is cooked by smoke and heat, not grilled.