Did someone say Tibs?
If you are a meat lover then Ethiopian Beef Tibs is definitely something you should try. It is delicious, tasty and filling! My words are not enough to describe the dish so watch Ethiopian Chef, Marcus Samuelsson, describe and show you how to make it. I have also found a nice, easy to follow recipe by Chef Hanna for those who want to make it. Enjoy!
ETHIOPIAN BEEF TIBS BY CHEF, MARUCS SAMUELSSON
CHEF HANNA’S ETHIOPIAN BEEF TIBS RECIPE
Prep time: 10 minutes
Cook time: 35 minutes
- 2 Tbsp vegetable oil (or Ethiopian niter kibbeh)
- 1½ cups medium yellow onion, finely chopped (1/2 medium-sized onion)
- 2 garlic cloves, finely chopped
- 1½ Tbsp berbere
- 2 Tbsp water
- 2 Roma tomatoes, diced
- 1 lb beef (eye of round roast), cut into ½ inch cubes
- 1 tsp iodine salt
- 2 jalapeños, deseeded and sliced
- 3 sprigs fresh rosemary
- In a nonstick skillet heat oil over high heat. When the oil easily slides across the pan, add the onions and garlic. Cook for about 4 minutes until the onions become translucent. Stir often so the garlic doesn’t burn.
- Add tomatoes and cook for another 3 minutes, stirring occasionally.
- Sprinkle with berbere and 2 tablespoons of water reduce the heat to medium-high and cook for 5 more minutes, stirring often.
- Add beef and mix well until the meat cubes are well coated with gravy. Reduce the heat to medium and cook for 15-20 minutes or until the meat is well cooked.If the gravy is too thick you can add another tablespoon of water.
- Add salt, jalapenos, and rosemary. Give it a last stir and let it cook for 3 more minutes. Taste and adjust seasoning. If the gravy isn’t spicy enough you can add more berbere.
- Serve beef tibs on injera bread with a side of Misir Wot (Ethiopian Lentils) and gomen (Ethiopian collard greens – coming soon).
- The heat level of the dish is dependent on the amount of berbere you add. For a milder version reduce the amount to 1 tablespoon. For extra spicy double the amount of berbere and don’t completely remove the seeds from the jalapeños.
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