How to Make Ethiopian Beef Stew (Tsebhe Sga)

Tsebhe Sga is a delicious melange of beef, onions, ginger and garlic, with spiced butter and a fiery seasoned sauce.

Instructions

Difficulty: Moderate

Things You’ll Need:

• For the Berbere Sauce:
• 1 tbs. hulled cardamom seeds
• 1/2 stick of cinnamon, crushed
• 6 whole cloves
• 1 tbs. coriander seeds
• 1/2 tsp. fenugreek seeds
• 2 tbs. candied dried ginger
• 1/4 tsp. ground allspice
• 1/2 tsp. ground nutmeg
• 2 tbs. onion, finely chopped
• 1 tbs. garlic, finely chopped
• 3 dried chili peppers, crushed
• 1 tbs. kosher salt or coarse sea salt
• 3 tbs. Burgundy (Red Wine)
• 2 cups paprika
• 2 tbs. cayenne pepper flakes
• 1½ cup water
• 2 tbs. extra virgin oil
• 12-inch skillet
• Wooden spoon
• Pint jar with lid and ring
• Blender
• For Niter Kibbeh:
• 1/2 tsp. toasted cardamom seeds
• 1 cinnamon stick
• 3 whole cloves
• 3 tbs. candied ginger
• ⅛ tsp. nutmeg
• 1 star anise
• 2 tbs. turmeric
• 2 pounds sweet (unsalted) butter
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• Small skillet
• 1 quart saucepan
• Wooden spoon
• Cheesecloth
• Strainer
• Large bowl
• Quart jar with lid and ring
• For the Tsebhe Sga:
• 2 to 3 pounds cubed sirloin beef
• 3 large onions, chopped
• 6 ounces tomato paste
• 1 cup cooking sherry
• 3 tbs. Berbere sauce
• 3 tbs. Niter Kibbeh
• 1 cup water
• 12-inch iron skillet

Make Ahead: Berbere Sauce

1. Measure whole spices (cardamom, cinnamon, cloves, coriander, fenugreek and ginger) into 12-inch skillet. Toast spices over medium heat for 2 to 3 minutes, stirring constantly.
2. Pour toasted spices, onions, garlic, crushed dried chili peppers, salt and burgundy wine in a blender and pulse until mixture becomes a paste.
3. Toast paprika and red pepper flakes in skillet for 2 to 3 minutes, stirring constantly. Add extra virgin olive oil, stir well. Add water.
4. Pour spice paste mixture from blender into skillet. Simmer on medium low heat for 15 minutes, stirring occasionally.
5. After paste cools, place in a jar with a tight lid and refrigerate. Makes about 2 cups of sauce.

Make Ahead: Niter Kibbeh (Spiced Butter)

6. Wash jar, lid and ring in hot soapy water and rinse well.
7. Toast cardamom, cinnamon, cloves, ginger, nutmeg, star anise and turmeric in small skillet for 3 to 5 minutes, stirring constantly.
8. In a 1-quart saucepan, melt 2 pounds sweet butter over medium low heat. Bring to a rolling boil for 2 to 3 minutes, until foamy.
9. Stir in the toasted spices, onion and garlic. Reduce heat to low.
10. Simmer 45 minutes, until solids in bottom of pan are golden brown. Liquid portion of the butter will be clear.
11. Line strainer with cheesecloth. Strain butter into a large bowl with a lid. Repeat twice until all solids have been removed. Pour immediately into a jar with a tight lid and refrigerate. Niter kibbeh will keep up to 3 months.

Tsebhe Sga

12. Sauté onions in niter kibbeh on medium heat until clear and tender.
13. Raise heat to medium high. Add 2 to 3 pounds of cubed sirloin beef. Sear beef, stirring constantly until beef is browned.
14. Add tomato paste, and 3 Tbsp. of the water, stirring well.
15. Have a traditional Ethiopian Dinner! Add remaining water, Berbere sauce and sherry. Simmer 45 minutes or until beef is tender. Serve on injera.

Tips & Warnings

• Make Berbere sauce ahead of time, so it is available when you want to make Ethiopian dishes.
• Wash jar, lid and ring in hot soapy water and rinse well before using.
• Do not touch your eyes when working with peppers.
• Do not try to flush pepper with water. Keep milk handy to flush eyes or hands if needed.
• Make Niter Kibbeh ahead of time so it is available when you make Ethiopian dishes.