Ethiopian Beef Tibs

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Season the beef sirloin cubes with salt and black pepper.

   Ca. 2 min.

   Kokkens note: Ensure the beef is patted dry before seasoning for a better sear.

2. 2

   Heat the niter kibbeh in a large skillet or pot over medium-high heat.

   Ca. 1 min.

   Kokkens note: If you don't have niter kibbeh, use clarified butter or a neutral oil like grapeseed.

3. 3

   Add the seasoned beef to the hot skillet in a single layer and sear for 3-4 minutes until browned on all sides. Do not overcrowd the pan; cook in batches if necessary.

   Ca. 8 min.

   Kokkens note: Browning the beef creates a rich flavor base.

4. 4

   Remove the beef from the skillet and set aside.

   Ca. 1 min.

5. 5

   Add the red onion to the same skillet and cook until softened, about 5 minutes.

   Ca. 5 min.

   Kokkens note: Scrape up any browned bits from the bottom of the pan as the onions cook.

6. 6

   Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the garlic.

7. 7

   Add the berbere spice blend and bell pepper to the skillet, cooking for another 2-3 minutes.

   Ca. 3 min.

   Kokkens note: The berbere spice will become more aromatic as it heats.

8. 8

   Return the beef to the skillet and pour in the beef broth. Bring the mixture to a simmer.

   Ca. 3 min.

9. 9

   Reduce the heat to low, cover, and let it simmer for 5-7 minutes, or until the beef is tender and the sauce has slightly thickened.

   Ca. 7 min.

10. 10

    Taste and adjust seasoning if needed.

    Ca. 1 min.

11. 11

    Garnish with fresh cilantro before serving.

    Kokkens note: Serve immediately with injera or rice.