Indonesian-Style Beef Satays

Ingredients

Here are the following ingredients:

• 24 cloves garlic
• 1 lb (500 g) shallots, chopped, about 4 cups (1 L)
• ½ cup (125 mL) tamarind paste concentrate
• 2 tbsp (30 mL) coriander seeds
• 1 tbsp (15 mL) cumin seeds
• 1 tbsp (15 mL) freshly cracked black pepper
• 1 cup (250 mL) canola oil
• 1 cup (250 mL) kecap manis (Indonesian sweet soy sauce)
• 1 cup (250 mL) lite soy sauce
• ½ cup (125 mL) packed brown sugar
• ¼ cup (60 mL) fish sauce
• ¼ cup (60 mL) lime juice
• ¼ cup (60 mL) sambal oelek
• 1 tbsp (15 mL) kosher salt
• 7.5 lb (3.4 kg) Top Sirloin, cut across the grain into ⅛-inch (3 mm) slices

Service

• 2½ lb (1.3 kg) coarsely chopped cucumber, about 8 cups (2 L)
• 4 cups (1 L) dipping sauce, such as peanut sauce or sweet Thai chili
• 1 cup (250 mL) chopped fresh cilantro
• 16 lime wedges

Preparation

1. Add garlic, shallots, tamarind concentrate, coriander seeds, cumin seeds and black pepper to a robot coupe or high-speed blender. Process into a smooth paste. Add oil, kecap manis, lite soy, brown sugar, fish sauce, lime juice, sambal and salt. Process until well combined.
2. Measure out 1 cup (250 mL); reserve for service. Pour remaining mixture over beef to coat evenly. Cover and refrigerate for at least 4 hours or up to 8 hours.
3. Soak 80 bamboo skewers (10 inch/25 cm) in water for at least 30 minutes. Thread 1½ oz (45 g) beef onto each skewer; discard used marinade. Cover and refrigerate.

Service

1. Grill 5 skewers, brushing with 1 tbsp (15 mL) reserved soy mixture during the last 2 minutes of cooking, until well-marked, lightly charred and just cooked through.
2. Plate skewers with ½ cup (125 mL) cucumber and ¼ cup (60 mL) dipping sauce. Garnish with 1 tbsp (15 mL) cilantro. Serve with lime wedge.

Beef Cuts