African
African - East African and Horn Classics
Ethiopian Beef Tibs (Awaze Tibs)
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 700g beef sirloin or ribeye, cut into 2cm cubes
- • 3 tbsp niter kibbeh or ghee
- • 1 large red onion, sliced into strips
- • 2 tomatoes, diced
- • 3 jalapeño or green chillies, sliced lengthwise
- • 2 tbsp awaze paste (berbere mixed with tej or wine and garlic)
- • 2 sprigs fresh rosemary
- • 4 garlic cloves, minced
- • 1 tsp salt
- • 1/4 cup Ethiopian honey wine (tej) or dry red wine
Preparation Steps
1
Phase 1
Heat a cast iron skillet over very high heat until smoking; add cubed beef in a single layer and sear dry for 3 minutes until browned on the outside.
2
Phase 2
Add niter kibbeh, sliced red onion, minced garlic, and rosemary sprigs; stir-fry vigorously for 3 minutes.
3
Phase 3
Stir in awaze berbere paste and splash in the honey wine (tej); cook until sauce glazes the meat.
4
Phase 4
Toss in diced tomatoes and sliced green chillies for the last 2 minutes until just softened but crisp.
5
Phase 5
Serve sizzling immediately in the pan or atop fresh injera.