Beef With Berbere And Tomato Food

MARCUS SAMUELSSON'S TIBS RECIPE BY TASTY

Steps:

• Cut the beef tenderloin into cubes. Reserve any fat trimmings and other scraps.
• Heat the canola oil in a large skillet over high heat. Add the beef scraps and stir to season the pan. Add the cubed beef to the skillet and season to taste with salt, pepper, and berbere. Sear the meat for 2 minutes, then remove from the pan and let rest. Keep any meat juices behind in the pan.
• To the pan, add the broccoli rabe and cook until wilted. Remove from the pan and set aside.
• Add a drizzle of canola oil and the kibbeh to the same pan over medium heat. Once the kibbeh is melted, add the onion, garlic, ginger, and jalapeños and sauté for 3 minutes, until starting to soften.
• Add the rosemary, cumin, and cook for one minute. Add the crushed tomatoes, red wine vinegar, mustard, berbere, and cooked broccoli rabe. Cook for 3 minutes, until simmering
• Return the beef to the pan, along with the chopped tomatoes and cilantro. Simmer for 2 minutes to allow the flavors to meld. Remove the pan from the heat.
• Serve the tibs over injera, garnished with berbere and ayib.
• Enjoy!

ETHIOPIAN BEEF STEW IN BERBERE SAUCE

Steps:

• Preheat oven to 325°F.
• Melt butter on stove top in roasting pan.
• In the roasting pan, brown the stew meat for about 10 minutes. Add the onion for the last few minutes.
• Add the ginger, paprika, cayenne, cumin, fenugreek, turmeric, cinnamon, cardamom, cloves and allspice. Mix and cook for about one minute.
• Add tomatoes and wine.
• Cover, bring to a "medium" simmer.
• Place in oven for approximately 2 hours. Add water or broth 1/2 cup at a time if stew is drying out.
• Stew is done when meat can be easily pierced with a fork.

BEEF WITH BERBERE AND TOMATO

Steps:

• Working with a very hot pan or work, stir fry the onions in 2 tbsp of either the butter or oil. Fry until soft and translucent and slightly carmelized. Add the berbere spice mix and chopped tomatoes to the onions and simmer for 15 minutes. Set aside until needed.
• In another hot pan, add the (butter or oil) and sirloin meat, quickly browning the meat over high heat. You may want to do this in two batches.
• Once the meat has browned; add the garlic and chilies and fry for 30 - 45 seconds. Now add in the tomato and onion mixture, salt and wine, mix well, and simmer 5 - 10 minutes; if the stew looks dry, add a little water.
• Serve hot with traditional injera bread.

SPICED BEEF STEW WITH CARROTS AND CHICKPEAS

Steps:

• Generously season beef with salt and pepper. Dust with flour and shake off excess. Heat a Dutch oven or other heavy-bottomed pot over medium-high, and swirl in 2 tablespoons oil.
• Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 minutes. Transfer to a plate, leaving fat in pot. Brown remaining beef; transfer to plate.
• Preheat oven to 350°F. Swirl remaining 1 tablespoon oil into pot, still over medium-high heat. Cook onion and bell pepper until onions are golden, 3 to 4 minutes. Add tomato paste and berbere seasoning and cook, stirring frequently, until tomato paste is caramelized, 1 minute. Add Worcestershire sauce and wine; boil until mostly evaporated.
• Return beef and any accumulated juices to pot along with broth. Bring to a boil. Cover pot, transfer to oven, and cook 1 1/2 hours. Remove pot from oven and stir carrots into stew. Cover and continue cooking in oven until beef is fork-tender and carrots are easily pierced with the tip of a knife, about 1 hour more. Stir in chickpeas; return to oven for 5 minutes more, just to heat through.
• Ladle stew into shallow bowls, sprinkle with mint, and serve. Cooled stew can be transferred to an airtight container and refrigerated up to 2 days, or frozen up to 3 months.