Ethiopian Beef Stew In Spicy Berbere Sauce Recipes

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.

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 SPICY BERBERE SAUCE

Steps:

• 1. In a food processor, pulse onions until very finely diced (almost puréed). 2. Melt butter in 4- to 5-quart pan over medium-high heat. Add onions and stir until browned, about 10 minutes. 3. Add ginger, paprika, cayenne, cumin, fenugreek, turmeric, cinnamon, cardamom, cloves, and allspice; stir until fragrant, about 1 minute. Add tomatoes, wine, and beef; bring to a simmer, then cover, reduce heat, and simmer, stirring occasionally, until beef is very tender when pierced, about 2 hours. Add salt to taste. Note: Nutritional analysis is per serving. Ethiopian cooking 101: Berbere: This heady spice mixture is the basis for all Ethiopian cooking. It can feature clove, cayenne, ginger, cumin, turmeric, and cinnamon, among other spices. Ground fenugreek seeds, which add a mildly sweet flavor, are also typical. Buy them at Middle Eastern markets or from Penzeys Spices ($1.09 per 1/4-cup jar; www.penzeys.com). Injera: Authentic injera is made from fermented teff, a grain common in Ethiopia. The bread's spongy, bubbly texture is similar to that of a pancake. If authenticity is your aim, you can buy teff flour from Abyssinian Market ($25 for 5 lb.; www.abyssinianmarket.com). Tej: This Ethiopian honey wine is the traditional match for spicy stews, but few retailers in the United States carry authentic imported tej. You can buy a bottle at many Ethiopian restaurants, but an accessible alternative is off-dry Riesling, which pairs beautifully with the spicy beef stew. Our favorite: Spätlese Rieslings from Germany's Mosel region.