Ethiopian Tibs Spicy Beef And Vegetable Sauté 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!

INGUDAI TIBS (ETHIOPIAN SAUTéED MUSHROOMS )

Steps:

• 1. Heat butter or oil in a large skillet. Add peppers, onions and tomato. Cook on medium high heat till the vegetables have softened a little, about 4 minutes. Add mushrooms.
• 2. Mix all ingredients for spice mix and add to the mushrooms. Turn up heat to high. Sauté for about 3 minutes or till mushrooms are done. Add salt at the end. Garnish with cilantro or parsley.
• 3. Serve with rice, bread or Ethiopian Injera.

TIBS

Steps:

• Melt the niter kibbeh in a Dutch oven over medium heat, then add the onions, ginger, cumin, pepper, garlic and berbere spice.
• Reduce heat to medium-low, and cook, stirring frequently, for about 30 minutes, or until onions are golden brown.
• Towards the end of cooking, the onions should sizzle slightly, so if necessary, increase the heat.
• Transfer half of the onions to a blender, puree them, and pour them back into the pot with the rest. Salt and mix well.
• Add the tomatoes, and cook for 2 minutes over medium / high heat, stirring frequently.
• Turn off the heat, cover and keep warm.
• Generously salt the beef on all sides.
• Heat the oil in a cast iron pan, until it's lightly smoking.
• Add the beef in a single layer, leaving some free space between each piece.
• Cook the beef pieces without moving for about 3 minutes, or until they are seared on one side.
• Turn the pieces of meat over with kitchen tongs, and cook on the other side until seared.
• Continue to cook the meat, stirring and turning the pieces occasionally until the desired sear is reached.
• Mix the beef with the reserved sauce, and finally add the lemon juice and cilantro, and mix well..
• Serve immediately with injera.

ETHIOPIAN AWAZE BEEF TIBS RECIPE

Steps:

• Purée or mash the fresh ginger and garlic into a paste.
• In a bowl, mix together the steak, onion, rosemary, ginger, garlic, berebere and salt. Place a pan on medium heat. Add the oil and butter. When the pan is hot, place the spiced meat and onion mixture into the hot pan and cook for about 5 minutes. PRO TIP: Do not stir the meat right away. Let it sit in the hot pan for the first couple of minutes to brown on the bottom. Also, make sure you use a wide-enough pan so the meat does not steam. Steaming also prevents browning.
• Add ½ cup water and cook for another 5 minutes. Taste for seasoning. Add fresh chopped tomatoes if desired. Serve with rice, or with injera (which can be purchased from a local Ethiopian market).

ETHIOPIAN TIBS (SPICY BEEF AND VEGETABLE SAUTé)

Steps:

• FOR THE PAN SAUCE: Melt the niter kibbeh (or butter) in a heavy saucepan over medium heat. Add onions, both bell peppers, ginger, garlic, berbere and cardamom. Reduce heat to medium-low and cook, stirring frequently, for about 30 minutes or until onions are starting to brown and vegetables are soft. Adjust seasoning and "heat", if desired.
• FOR THE BEEF: Season beef on all sides with kosher salt. Heat oil in a large cast-iron (or heavy-duty) skillet over high heat until smoking lightly. Add the beef and spread in a single layer to ensure even browning. Cook without stirring for about 3 minutes or until well seared on one side. Turn, and cook other side another 3 minutes or until other side is well seared. Continue to cook the beef, stirring occasionally, until cooked to preference.
• Toss beef into the spicy sauce in the saucepan. Stir in lemon juice, and serve immediately.