Tibs

Ingredients

• •700 g Beef
• •2 whole Onion
• •60 ml Niter kibbeh
• •4 cloves Garlic
• •15 g Ginger
• •15 g Berbere
• •3 g Cardamom
• •5 g Rosemary
• •120 ml Beef broth
• •10 g Salt

Instructions

1. 1

   Cut beef into 1-inch cubes. Season generously with salt, pepper, and cardamom. Let rest at room temperature for 20 minutes.

   💡 Cut meat against the grain for tenderness - this is essential for Ethiopian-style dishes.

2. 2

   Heat niter kibbeh (or butter) in a large cast-iron skillet over high heat until shimmering. Add beef in single layer - do not crowd. Sear for 3-4 minutes until browned on all sides. Remove and set aside.

   💡 Start with a hot pan to sear the meat, then reduce to finish cooking through.

3. 3

   Reduce heat to medium. Add sliced onions and cook until deeply caramelized, about 10-12 minutes, stirring occasionally.

   💡 Rosemary and berbere spice should be added early to infuse the oil.

4. 4

   Add garlic, ginger, berbere spice, and rosemary. Cook until fragrant, about 1 minute.

   💡 Berbere spice is complex - add gradually and taste as you go.

5. 5

   Return beef to pan. Add meat broth and simmer for 5 minutes until sauce reduces slightly. Adjust seasoning to taste.

   💡 Serve immediately while hot - this dish doesn't hold well.

6. 6

   Serve immediately with injera bread or rice. Garnish with fresh rosemary.

   💡 Injera bread is the traditional vehicle - the slightly sour flavor complements the rich stew.