link to original recipe at Food52
This is a blatant tweak of a recipe at Food52 -- see link. So, I wandered into this blind. I've only had Ethiopian cuisine once, and had thought the spiciness was a quirk of the restaurant rather than something endemic to the dishes themselves. I had no idea what berbere spice was, and had to order it online (Amazon has a jar for about US$3). But the recipe looked simple enough, and even if I didn't like it, it wasn't a huge investment. Warning
: this is hella
fucking spicy, like weaponized
spice. BUT! It makes the house smell amazing
. It's also super delicious and satisfying, and the heat calms down somewhat the next day (the flavors develop more, too! Yum!), but right out of the pan it was right up to the edge of what I could handle. Please note that I live in a highly Latinx area, and routinely eat spicy traditional Mexican dishes and salsas.
Next time I'll probably toss in some carrots and potato chunks.USE AN OVENPROOF PAN WITH A LID!Zighini Beef Stew -
this is a one-pan dish, but it will take some time: ~2 to 2.5 hours depending on how fast you are at prep
1 lb beef stew meat in 1" cubes (recipe calls for boneless short ribs, but they're expensive, and the regular stew meat was fine)
salt & pepper
olive oil or other neutral cooking oil
1 onion, about the size of a baseball, chopped
3 Tbsp berbere spice (half this if you don't like the super-spicy)
16oz canned tomato sauce
Preheat your oven to 350*. Coat the bottom of a heavy pot with oil and heat over med-high heat on the stovetop.
Season the beef with a little salt and pepper, and brown the beef in small batches in the oil. The browning gives a nice flavor to the stew. Move the browned beef to a bowl, but do not clean out the pan
. Reduce the heat to medium.
Add a little more oil if you need to, and put the onion in the pan, scraping up all the tasty stuck bits in the bottom. Saute the onion until it's translucent, about 10 min. Take your time with this, really.
Add the berbere spice and stir. Cook about 1 min. Stir in the beef and it's juices, the tomato sauce, another pinch of salt, and 2 cups of water.
Bring to a boil, cover, and place the covered pot in the oven to keep cooking. Cook until the meat is tender and the stew is thick, about 1.5 hours.
NOTE: I needed to cook mine for closer to 2 hours, and it still wasn't what I'd call "thick." This is where personal taste comes in. Check it often, and listen to your gut. Serves:
recipe claims 4, but probably closer to 2 or 3Sides:
I served it with rice. (Bread, mild veggies, plain yogurt, cucumber -- these would also be good)Drinks:
Something cold and fruity! Peach tea or raspberry lemonade1/1 kid approved, but begged for milk! (1 kid was out of town)