Beef Berbere

The injera was better today.  We used Marcus Samuelson's recipe which was 2 parts teff to 1 part white flour, baking soda, salt, yogurt and club soda.

Beef Berbere :  recipe to follow.  Spicy.  Tasty.

 

 

 

Jill's spice bazaar

Beef Berbere

Saute 1 1/2 cups chopped onions with spiced butter until browned.  Add 1 cup Berbere Paste (see recipe) and 3/4 cup dry red wine.  Saute 2 minutes.  Add 1 1/2 pounds beef, (we used chuck roast) with 1/4 tsp ground cardamom, 1 minced garlic clove 1/2 tsp salt and pepper.  Simmer until meat is tender.

Berbere Paste: 

Toast 4 whole cardamom pods, 2 tsp cumin seed, 1/2 tsp black peppercorns, 1/2 tsp fenugreek seed until they start to pop and are fragrant.  Grind to form a powder.

Combine 4 garlic cloves, 1 small chopped onion and 1/2 cup water in blender and puree until smooth.  Add the powder from above and 15 dried piquin chilis, stems removed.  (we used 10 dried arbol chili pods), 1 tbsp ground cayenne, 2 tbsp ground paprika, 1/2 tsp ground ginger, 1/4 tsp ground allspice, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves and blend. Slowly add 1/2 cup water and 3 tbsp vegetable oil and blend until smooth. 

Pour into a saucepan and simmer for 15 minutes to blend the flavors and thicken.

This recipe was taken from  Flavors of Africa Cookbook by Dave DeWitt, Mary Jane Wilan and Melissa T. Stock