Things You'll Need:
- 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
-
Step 1
* 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
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. -
Step 2
Pour toasted spices, onions, garlic, crushed dried chili peppers, salt and burgundy wine in a blender and pulse until mixture becomes a paste.
-
Step 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.
-
Step 4
Pour spice paste mixture from blender into skillet. Simmer on medium low heat for 15 minutes, stirring occasionally.
-
Step 5
After paste cools, place in a jar with a tight lid and refrigerate. Makes about 2 cups of sauce.
-
Step 1
* 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
Wash jar, lid and ring in hot soapy water and rinse well. -
Step 2
Toast cardamom, cinnamon, cloves, ginger, nutmeg, star anise and turmeric in small skillet for 3 to 5 minutes, stirring constantly.
-
Step 3
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.
-
Step 4
Stir in the toasted spices, onion and garlic. Reduce heat to low.
-
Step 5
Simmer 45 minutes, until solids in bottom of pan are golden brown. Liquid portion of the butter will be clear.
-
Step 6
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.
-
Step 1
Sauté onions in niter kibbeh on medium heat until clear and tender.
-
Step 2
Raise heat to medium high. Add 2 to 3 pounds of cubed sirloin beef. Sear beef, stirring constantly until beef is browned.
-
Step 3
Add tomato paste, and 3 Tbsp. of the water, stirring well.
-
Step 4
Have a traditional Ethiopian Dinner!Add remaining water, Berbere sauce and sherry. Simmer 45 minutes or until beef is tender. Serve on injera.
Comments
chapp1303 said
on 8/29/2009 I found yagermoya.com make excellent niter kibbeh and berbere. Saves time and money and is the true Ethiopian recipe. Try it out.
arwen1964 said
on 12/19/2008 No, the burgundy is part of the ingredients for the Berebere sauce. For some reason, every now and then, ehow truncates the ingredients list. I'll get that fixed and send you the rest of the list...
snowmoonelk said
on 12/19/2008 is the Burgundy wine what you mean by cooking sherry in your list of ingredients?
arwen1964 said
on 8/5/2008 Sure as long as you can afford the shipping, lol!
dsarokin said
on 8/3/2008 Wow! Just reading the Things You Need list made me hungry. No way I'll ever actually cook this, even though it sounds as delicious as can be. I'm wondering...do you deliver?