MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Hanna's Ethiopian Beef Tibs
Categories: Beef, Vegetables, Chilies, Herbs
Yield: 4 servings
2 tb Oil
1 1/2 c Yellow onion; fine chopped
- (1/2 medium-sized onion)
2 cl Garlic; fine chopped
5 1/2 tb Berbere
2 tb Water
2 Roma tomatoes; diced
1 lb Eye of round; in 1/2" cubes
1 ts Iodine salt
2 Jalapenos; seeded, sliced
3 Sprigs fresh rosemary
In a nonstick skillet heat oil over high heat. When the
oil easily slides across the pan, add the onions and
garlic. Cook for about 4 minutes until the onions become
translucent. Stir often so the garlic doesn’t burn.
Add tomatoes and cook for another 3 minutes, stirring
occasionally.
Sprinkle with berbere and 2 tablespoons of water reduce
the heat to medium-high and cook for 5 more minutes,
stirring often.
Add beef and mix well until the meat cubes are well
coated with gravy. Reduce the heat to medium and cook
for 15-20 minutes or until the meat is well cooked.If
the gravy is too thick you can add another tablespoon of
water.
Add salt, jalapenos, and rosemary. Give it a last stir
and let it cook for 3 more minutes. Taste and adjust
seasoning. If the gravy isn't spicy enough you can add
more berbere.
Serve beef tibs on injera bread with a side of Misir Wot
(Ethiopian lentils) and gomen (Ethiopian collard greens).
NOTES: The heat level of the dish is dependent on the
amount of berbere you add. For a milder version reduce
the amount to 1 tablespoon. For extra spicy double the
amount of berbere and don't completely remove the seeds
from the jalapenos.
RECIPE FROM:
http://www.gourmetcubicle.com
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