Ye'abesha Gomen Be Siga

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Heat the niter kibbeh in a large pot or Dutch oven over medium heat.

   Ca. 1 min.

   Kokkens note: If you don't have niter kibbeh, you can substitute with unsalted butter or a neutral oil, though the flavor will be slightly different.

2. 2

   Add the yellow onion and cook until softened and translucent, about 8-10 minutes.

   Ca. 9 min.

   Kokkens note: Stir occasionally to prevent sticking and ensure even cooking.

3. 3

   Stir in the garlic and ginger, cooking for another 2 minutes until fragrant.

   Ca. 2 min.

4. 4

   Add the berbere spice blend and cook for 1-2 minutes, stirring constantly, to toast the spices.

   Ca. 1 min.

   Kokkens note: Toasting the spices helps to release their full aroma and flavor.

5. 5

   Add the beef chuck to the pot and brown on all sides.

   Ca. 5 min.

   Kokkens note: Work in batches if necessary to avoid overcrowding the pot, which can steam the meat instead of browning it.

6. 6

   Pour in the water, bring to a simmer, then reduce the heat to low, cover, and cook for 45 minutes, or until the beef is tender.

   Ca. 45 min.

   Kokkens note: Check occasionally and add a splash more water if the stew becomes too dry.

7. 7

   Stir in the chopped collard greens, salt, and black pepper.

   Ca. 1 min.

   Kokkens note: The collard greens will look like a lot at first, but they will cook down significantly.

8. 8

   Cover and continue to simmer for another 30-35 minutes, or until the greens are very tender.

   Ca. 32 min.

9. 9

   Taste and adjust seasoning as needed.

   Ca. 1 min.

10. 10

    Serve hot, traditionally with injera.