A large dish meant for sharing, featuring quickly seared beef, tender onions, mild green chilies, and the warm aroma of berbere. The injera serves as a plate, bread, and sponge to soak up the spiced juices.
Ingredients
- 600 g beef for searing
- 2 pieces red onions
- 3 pieces mild green chilies
- 2 pieces ripe tomatoes
- 3 cloves garlic
- 1 sprig fresh rosemary or thyme
- 2 tbsp neutral oil
- 50 g clarified butter
- 2 tsp berbere spice blend
- to taste fine salt
- to taste ground black pepper
- 1 piece lemon
- 4 pieces injera
Method
- Slice the red onions, slice the mild chilies on a bias, mince the garlic, and crush the tomatoes; cut the beef into even pieces, then salt and pepper just before cooking.
- Heat a large skillet or sauté pan until very hot; pour in the neutral oil, sear the beef in a single layer, and let it brown without moving it much until the edges darken and fond sticks to the bottom.
- Remove the beef to a plate as soon as it is well browned but still soft to the touch; keep the fond in the pan, it should smell like grilled meat without smelling burnt.
- Lower the heat slightly, add the red onions, and sauté until they become glossy, tender, and golden on the edges.
- Add the garlic, berbere, and a sprig of rosemary or thyme; stir until the spices are fragrant and tint the fat a deep red.
- Stir in the crushed tomatoes and let reduce, mashing the pulp with a spoon, until you have a tight, thick, glossy base that coats the bottom of the pan.
- Return the beef with its juices, add the mild green chilies and clarified butter; sauté until the meat is coated, the chilies are still green, and the sauce has come together.
- Remove the herb sprig, taste, then adjust with salt, pepper, and a few drops of lemon; the sauce should be spiced, round, and lifted by a touch of acidity.
- Gently steam the injera or warm it under a damp towel until it regains its flexibility, without drying it out.
- Arrange the injera on a large platter, pour the hot tibs with its juices in the center, and serve immediately with the remaining lemon for squeezing at the table.
Nutrition
Per serving
- Energy
- 440 kcal
- Protein
- 34.29 g
- Carbohydrate
- 18.45 g
- Fat
- 26.74 g
- Fibre
- 3.22 g
- Calcium
- 7.56 mg
- Iron
- 0.19 mg
- Magnesium
- 5.12 mg
