Indonesian Sate Padang Beef Skewers (Print version)
Charcoal-grilled beef skewers with aromatic Padang spiced sauce
# What you need:
→ For the Beef Skewers
01 - 1.3 pounds beef brisket or shank, cut into 3/4-inch cubes
02 - 4.2 cups water
03 - 2 bay leaves
04 - 2 kaffir lime leaves
05 - 2 lemongrass stalks, bruised
06 - 1 teaspoon salt
→ For the Spice Paste
07 - 6 shallots
08 - 4 garlic cloves
09 - 3 red chilies, seeded
10 - 2 candlenuts or macadamia nuts
11 - 2 teaspoons ground coriander
12 - 1 teaspoon ground cumin
13 - 1 teaspoon turmeric powder
14 - 1 teaspoon fresh ginger, grated
15 - 1 teaspoon galangal, grated
16 - 1/2 teaspoon ground white pepper
→ For the Sauce
17 - 2 tablespoons rice flour or cornstarch
18 - 1.7 cups beef stock reserved from boiling
19 - 2 tablespoons vegetable oil
20 - 1 teaspoon salt
21 - 1 teaspoon sugar
→ For Serving
22 - 1 rice cake, sliced
23 - Fried shallots for garnish
# Directions:
01 - Combine beef cubes, water, bay leaves, kaffir lime leaves, lemongrass, and salt in a large pot. Bring to a boil, reduce heat, and simmer 45-60 minutes until tender. Remove beef from broth, reserving the stock for the sauce.
02 - Blend shallots, garlic, chilies, candlenuts, coriander, cumin, turmeric, ginger, galangal, and white pepper until smooth.
03 - Thread cooked beef onto soaked bamboo skewers. Grill over hot charcoal or grill pan 4-6 minutes, turning and basting with oil, until slightly charred.
04 - Heat oil in a saucepan and sauté the spice paste until fragrant, about 3-4 minutes. Add reserved beef stock, salt, and sugar. Bring to a simmer.
05 - Mix rice flour with a little water to make a slurry. Slowly add to the sauce while stirring constantly. Cook 3-4 minutes until thickened and smooth.
06 - Arrange beef skewers on a plate, pour hot sauce generously over, and garnish with fried shallots. Serve with sliced rice cake if desired.
# Expert advice:
01 -
- The sauce achieves this incredible velvety texture that coats every single piece of beef, thanks to rice flour thickening the way Indonesian home cooks have done for generations
- Boiling the beef first makes it impossibly tender while still letting the grill add that irresistible smoky char we all crave
02 -
- Never skip soaking your bamboo skewers, or they'll burn on the grill and leave you with splinters in your dinner
- The spice paste must be cooked until it releases its fragrance, or the sauce will taste raw and harsh instead of mellow and complex
03 -
- Marinate the boiled beef in half your spice paste for an hour before grilling, and you'll understand why Padang vendors always have the most flavorful skewers in town
- Grill your beef over real charcoal if possible, because that smoke flavor is non-negotiable for authentic Sate Padang character