This recipe came to me thru an issue of Sunset Magazine which I was leafing through while waiting for my car to get an oil change. I've made it a couple of times and really enjoyed it. It's easy and quite tasty. This is the original recipe as printed in the magazine, although I added the note about mixing fresh and ground ginger and using other types of pepper along with or instead of cayenne. Over the past couple of years I've modified it slightly for my own taste and preferences in a few other ways as well.
Shel
Ethiopian Beef Stew in Spicy Berbere Sauce
This hearty stew is even easier to make than the classic American version. Prep and Cook Time: 20 minutes prep, plus 2 hours cook time.
Notes: A generous dose of cayenne gives this stew a lively heat. If you prefer milder spice, reduce the amount to 1 or 2 teaspoons. Try grinding and using some other dried, red chilies and use with, or instead of, cayenne. Aleppo peppers might be nice.
2 medium onions, quartered lengthwise
1/4 cup unsalted butter
1 tablespoon minced fresh ginger (try adding a little ginger powder as well)
1 tablespoon each ground paprika and cayenne (see notes)
1 teaspoon each ground cumin and fenugreek (optional; see "Ethiopian Cooking 101," below)
1/2 teaspoon each ground turmeric, cinnamon, and cardamom
1/4 teaspoon each ground cloves and allspice
1 can (14 1/2 oz.) crushed tomatoes in purée (I lke fire roasted tomatoes)
1/4 cup dry red wine
2 1/2 pounds boned beef chuck, fat trimmed, cut into 3/4-inch chunks
Salt
1. In a food processor, pulse onions until very finely diced (almost puréed).
2. Melt butter in 4- to 5-quart pan over medium-high heat. Add onions and stir until browned, about 10 minutes.
3. Add ginger, paprika, cayenne, cumin, fenugreek, turmeric, cinnamon, cardamom, cloves, and allspice; stir until fragrant, about 1 minute. Add tomatoes, wine, and beef; bring to a simmer, then cover, reduce heat, and simmer, stirring occasionally, until beef is very tender when pierced, about 2 hours. Add salt to taste. Wherever possible, toast and grind spices fresh.
Ethiopian cooking 101:
Berbere: This heady spice mixture is the basis for all Ethiopian cooking. It can feature clove, cayenne, ginger, cumin, turmeric, and cinnamon, among other spices. Ground fenugreek seeds, which add a mildly sweet flavor, are also typical. Buy them at Middle Eastern markets or from Penzeys Spices ($1.09 per 1/4-cup jar; PENZEYS Spices Home Page).
Injera: Authentic injera is made from fermented teff, a grain common in Ethiopia. The bread's spongy, bubbly texture is similar to that of a pancake. If authenticity is your aim, you can buy teff flour from Abyssinian Market ( abyssiniamarket.com).
Tej: This Ethiopian honey wine is the traditional match for spicy stews, but few retailers in the United States carry authentic imported tej. You can buy a bottle at many Ethiopian restaurants, but an accessible alternative is off-dry Riesling, which pairs beautifully with the spicy beef stew. Our favorite: Spätlese Rieslings from Germany's Mosel region.
Shel
Ethiopian Beef Stew in Spicy Berbere Sauce
This hearty stew is even easier to make than the classic American version. Prep and Cook Time: 20 minutes prep, plus 2 hours cook time.
Notes: A generous dose of cayenne gives this stew a lively heat. If you prefer milder spice, reduce the amount to 1 or 2 teaspoons. Try grinding and using some other dried, red chilies and use with, or instead of, cayenne. Aleppo peppers might be nice.
2 medium onions, quartered lengthwise
1/4 cup unsalted butter
1 tablespoon minced fresh ginger (try adding a little ginger powder as well)
1 tablespoon each ground paprika and cayenne (see notes)
1 teaspoon each ground cumin and fenugreek (optional; see "Ethiopian Cooking 101," below)
1/2 teaspoon each ground turmeric, cinnamon, and cardamom
1/4 teaspoon each ground cloves and allspice
1 can (14 1/2 oz.) crushed tomatoes in purée (I lke fire roasted tomatoes)
1/4 cup dry red wine
2 1/2 pounds boned beef chuck, fat trimmed, cut into 3/4-inch chunks
Salt
1. In a food processor, pulse onions until very finely diced (almost puréed).
2. Melt butter in 4- to 5-quart pan over medium-high heat. Add onions and stir until browned, about 10 minutes.
3. Add ginger, paprika, cayenne, cumin, fenugreek, turmeric, cinnamon, cardamom, cloves, and allspice; stir until fragrant, about 1 minute. Add tomatoes, wine, and beef; bring to a simmer, then cover, reduce heat, and simmer, stirring occasionally, until beef is very tender when pierced, about 2 hours. Add salt to taste. Wherever possible, toast and grind spices fresh.
Ethiopian cooking 101:
Berbere: This heady spice mixture is the basis for all Ethiopian cooking. It can feature clove, cayenne, ginger, cumin, turmeric, and cinnamon, among other spices. Ground fenugreek seeds, which add a mildly sweet flavor, are also typical. Buy them at Middle Eastern markets or from Penzeys Spices ($1.09 per 1/4-cup jar; PENZEYS Spices Home Page).
Injera: Authentic injera is made from fermented teff, a grain common in Ethiopia. The bread's spongy, bubbly texture is similar to that of a pancake. If authenticity is your aim, you can buy teff flour from Abyssinian Market ( abyssiniamarket.com).
Tej: This Ethiopian honey wine is the traditional match for spicy stews, but few retailers in the United States carry authentic imported tej. You can buy a bottle at many Ethiopian restaurants, but an accessible alternative is off-dry Riesling, which pairs beautifully with the spicy beef stew. Our favorite: Spätlese Rieslings from Germany's Mosel region.
