Entree: Indonesia – Sumatra – Sate Padang (Spicy Padang-style skewered beef served with a thick turmeric-and-spice gravy)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr

Additional 1 hr

Total 2 hrs 25 min

Ingredients

- 1.5 lb (680 g) beef chuck or brisket, cut into 1-inch (2.5 cm) cubes
- 12 bamboo skewers, soaked in water 30 minutes
- 2 cups (480 ml) beef stock
- 3 tbsp (45 ml) vegetable oil
- 6 shallots, about 3 oz (85 g), peeled and chopped
- 5 garlic cloves, about 0.6 oz (17 g), peeled
- 1-inch (2.5 cm) fresh turmeric, grated
- 1-inch (2.5 cm) galangal, sliced
- 1-inch (2.5 cm) fresh ginger, sliced
- 1 stalk lemongrass, white part only, smashed
- 3 dried red chilies, rehydrated (or 2 tbsp (30 g) fresh red chilies), seeded if desired
- 2 tbsp (16 g) coriander seeds, toasted
- 1 tsp (2 g) cumin seeds, toasted
- 1 tsp (2 g) white peppercorns, toasted and crushed
- 1 tsp (5 g) turmeric powder
- 1 tbsp (15 ml) kecap manis (sweet soy sauce) or 1 tbsp (15 ml) dark soy sauce + 1 tsp (4 g) sugar
- 3 tbsp (24 g) rice flour (for thickening)
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 g) salt, or to taste
- 1 tsp (4 g) palm sugar or brown sugar, or to taste
- 2 tbsp (30 g) fried shallots, for garnish
- Fresh lime wedges, for serving

Instructions

1. Place beef cubes in a pot with beef stock, smashed lemongrass, sliced galangal and ginger, and a pinch of salt; bring to a simmer and cook gently until beef is tender, about 1–1½ hours. Remove beef and reserve 2 cups (480 ml) of the cooking liquid.
2. While beef cooks, grind toasted coriander, cumin, and white pepper with shallots, garlic, fresh turmeric, rehydrated chilies, and turmeric powder into a coarse paste using a mortar and pestle or food processor, adding 3 tbsp (45 ml) oil to help form the paste.
3. In a saucepan, heat 2 tbsp (30 ml) oil over medium heat and fry the spice paste until fragrant, about 3–5 minutes. Add reserved beef cooking liquid and bring to a simmer.
4. Whisk rice flour with 2–3 tbsp (30–45 ml) cool water to make a slurry; gradually add slurry to the simmering sauce, stirring constantly, until it thickens to a gravy that coats the back of a spoon. Taste and adjust with kecap manis, palm sugar, lime juice, and salt.
5. Thread the cooked beef onto soaked skewers (about 6 skewers per person depending on skewer size) and quickly char on a hot grill or under a broiler for 1–2 minutes per side to add color and slight smokiness.
6. Arrange skewers on a platter, ladle the hot turmeric-spice gravy over the skewers, sprinkle with fried shallots, and serve immediately with lime wedges on the side.