Derek Tibs Recipes

TIBS, ETHIOPIAN STIR-FRIED BEEF OR VENISON

Steps:

• Get the saute pan or wok very hot. Stir-fry the onions without the butter for a few minutes, until they char just a little on the outside. Add the spiced butter and the venison. Stir-fry hot and fast until the outside of the meat is brown but the inside of the meat is still very rare. You need to do this on as hot a burner as you have. Do it in two batches unless you have a very large wok or pan.
• The moment the meat has browned, add it all back into the pan along with the spices, garlic and chiles. Stir-fry another 30 seconds or so, then add the tomatoes and the wine. Toss to combine and let this cook for a minute or two. Serve at once with bread or injera.

DEREK TIBS

Steps:

• Heat oil in a deep saucepan over high heat, then add beef and turn occasionally for the fat to render and beef to brown (5-7 minutes). Reserve beef fat, then add rosemary and berbere to pan, season with salt and stir to combine. Return beef to the pan, add ½ cup water, then cover and simmer very gently over low heat (2-2½ hours).
• Meanwhile, combine beef fat with enough oil to make up to 2 tbsp and place over medium heat in a separate saucepan. Add onion, capsicum and chilli and stir over high heat until softened slightly (3-4 minutes). Add meat and cooking juices, cook until juices are reduced to a sauce (4-6 minutes). Serve scattered with chilli (optional).

TIBS

Steps:

• Melt the niter kibbeh in a Dutch oven over medium heat, then add the onions, ginger, cumin, pepper, garlic and berbere spice.
• Reduce heat to medium-low, and cook, stirring frequently, for about 30 minutes, or until onions are golden brown.
• Towards the end of cooking, the onions should sizzle slightly, so if necessary, increase the heat.
• Transfer half of the onions to a blender, puree them, and pour them back into the pot with the rest. Salt and mix well.
• Add the tomatoes, and cook for 2 minutes over medium / high heat, stirring frequently.
• Turn off the heat, cover and keep warm.
• Generously salt the beef on all sides.
• Heat the oil in a cast iron pan, until it's lightly smoking.
• Add the beef in a single layer, leaving some free space between each piece.
• Cook the beef pieces without moving for about 3 minutes, or until they are seared on one side.
• Turn the pieces of meat over with kitchen tongs, and cook on the other side until seared.
• Continue to cook the meat, stirring and turning the pieces occasionally until the desired sear is reached.
• Mix the beef with the reserved sauce, and finally add the lemon juice and cilantro, and mix well..
• Serve immediately with injera.