Wednesday, April 6, 2011

Beef Tibs Wett

Last week I posted a few Ethiopian recipes and much to my surprise (and delight), people were clamoring for more. Since they were all vegetarian last week, here's something for the carnivores in the audience. It's hearty and spicy, but still tibby and wetty (everything you want in an Ethiopian dish).
beef tibs wett served with injera
6 to 8 servings

1/4 cup niter kibbeh (or 4 tablespoons unsalted butter)
1 cup thinly sliced red onions
1 1/2 pounds hanger steak or beef tenderloin, cut into 1/2-inch cubes
scant 1 teaspoon salt, or to taste
1 1/2 tablespoons berbere (can substitute chili powder)
1/2 teaspoon ground cardamom (preferably freshly ground)
1/2 teaspoon ground ginger
1/4 teaspoon ground cumin
1/8 teaspoon ground cloves
1/4 teaspoon freshly ground black pepper
3 medium cloves garlic, cut into quarters
3 tomatoes, chopped (or 1 15-ounce can diced tomatoes, drained)
2 jalapeno chili peppers (seeds and ribs removed), thinly sliced
1/2 cup dry red wine

1.      Melt the niter kibbeh in a wok or large skillet over high heat. Add the onions and cook for 2 minutes, stirring constantly, until they begin to color around the edges.
2.      Add the meat, sprinkle with the salt and stir-fry until browned on all sides, about 3 minutes on each side. (This process can be done in 2 batches; divide accordingly.)
3.      Add the berbere, cardamom, ginger, cumin, cloves, black pepper and garlic.
4.      Tilt the pan slightly away from you to avoid the steam that will rise, and carefully add the tomatoes, jalapeno chili peppers and wine.  Reduce the heat to medium and cook for 1 minute.
5.      Season with more salt, if desired.  Serve immediately.

adapted from "The Soul of a New Cuisine" by Marcus Samuelsson
sliced red onions
red onions cooking in niter kibbeh
beef added
garlic cloves, quartered
Berbere from Kalustyan's in can also order it online
from World Spice Merchants (say hi to Kim for me)
or Ethiopian Spices (they also sell injera)
adding spices and garlic
sliced jalapeno peppers
adding tomatoes, jalapenos and wine
Done (but I did cook it just a little
longer to reduce some of the liquid).



Chuck said...

So good I thought it was my birthday.

Debbie said...

delicious!! Just got back from Ethiopia and was craving tibs. While this wasn't 'exactly' the was close enough!


Susan said...

That's so great that you went to Ethiopia and got to eat the real thing! Excellent!

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