Ethiopian Beef Stew In Spicy Berbere Sauce Recipes

SIGA WOT (ETHIOPIAN SPICY BEEF STEW)

Steps:

• Put the onions in a large skillet over medium heat. Cook, stirring constantly, until water evaporates, about 10 minutes, taking care not to burn them. You may need to reduce the heat as the onions dry out. Add spiced butter and simmer on low for about 5 minutes. Add ginger, garlic, cardamom, and berbere. Simmer for 10 to 15 minutes, adding enough broth to make a thick sauce.
• In a medium skillet brown beef with 2 teaspoons of vegetable oil. Add beef to the sauce and simmer over very low heat for about 30 minutes, stirring occasionally, until the liquid is reduced and the sauce is very thick. Add salt to taste.
• Serve hot with rice or injera.

KAI SEGA WAT (SPICY ETHIOPIAN BEEF STEW)

Steps:

• Heat a medium, heavy bottom pot on the stove on low heat
• Put the chopped beef on a plate and season it with 1 tsp of salt. Place the beef in the fridge while you work on the next steps.
• Use a food processor to mince the chopped onions
• Pour the onions into the pot. Cover the pot and cook the onions until they turn into a puree (about 20 minutes). Use a cooking spoon to stir the onions occasionally to prevent burning. Add bits of hot water to the onions if they start to stick to the bottom of the pot and start to burn. You can also turn the heat down further to prevent burning.
• Add the oil to the onions. Cover the pot and cook for 5 minutes, stirring occasionally.
• Pour the berbere spice into the pot. Mix well with the onions and cook for 10 minutes with the pot covered. Occasionally stir the mixture to prevent burning.
• Add the beef to the onion mixture. Mix well and cook covered for 10 minutes, stirring occasionally.
• Add and mix the garlic, ginger and niter kibbeh to the stew. Cook with the pot covered for 40 minutes. Continue to stir occasionally to prevent burning.
• Add salt (to taste) and ¾ cup of hot water to the stew. Cook covered for 20 minutes or until the stew is your desired thickness.
• Remove the stew from the stove once it's done cooking. Let it cool down for a bit so that it's not piping hot. Garnish the stew with fresh thyme (if desired ) and serve with injera or rice.

BEEF STEW IN BERBERE SAUCE

Steps:

• Preheat oven to 325 degrees.
• Pulse the onion in a mini-chopper or blender until almost pureed.
• Melt butter in a heat proof Dutch oven and brown the stew meat, for about 10 minutes. Add the onion the last few minutes.
• Add the fresh ginger, paprika, cayenne, cumin, fenugreek, turmeric, cinnamon, cardamom, cloves, and allspice. Stir mixture until fragrant, approximately 1 more minute.
• Add the tomatoes and wine. Cover, bring to a "medium" simmer and place in oven for approximately 2 hours. If stew looks like it may be drying out, add a little bit of water or broth, about 1/2 cup at a time. Stew is done when meat can be easily pierced with a fork.
• Just before serving, season with salt and pepper.

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.

BERBERE SAUCE

Steps:

• In a small frying pan, combine the cumin seeds, cloves, cardamom pods, black pepper, allspice, fenugreek and Coriander seeds.
• Cook over medium-low heat, stirring, until lightly toasted, about 1 minute.
• Place in a blender or coffee grinder used for spices, add shallots and whirl until finely ground.
• Discard stems and seeds from chilies. Break up the pods and process until ground.
• Combine with the toasted seasonings and the remaining spices.
• Refrigerate in a well-sealed jar or a tightly closed plastic bag.

BERBERE (ETHIOPIAN SPICE)

Steps:

• Mix chili powder, paprika, salt, fenugreek, ginger, onion powder, coriander, cardamom, garlic powder, cloves, and cinnamon together in a bowl.