Siz­zling Spiced Beef (Siga Tibs)

SERVES 4 Ac­tive: 30 min. • To­tal: 1 hr.

SAVEUR - - Ethiopia -

Pop­u­lar and pre­pared year-round, this dish also has a place on the ta­ble for the fast-break­ing feasts of Easter and Christ­mas. You can cook the meat and brown the onions in the same skil­let. Use the largest one you have, and when you’re done cook­ing the onions, move them to the out­side of the pan as you cook the meat in the cen­ter. For a slightly saucier ver­sion of this dish, stir in a splash of tej (Ethiopian mead), red wine, or wa­ter with the chiles, and cook for an ad­di­tional 2 min­utes. 2 lb. bone­less, lean beef, such as top round or sir­loin, thinly sliced against the grain, then cut into 1x2-inch-wide strips Kosher salt Freshly ground black pep­per 3 Tbsp. vegetable oil 2 large yel­low onions, thinly sliced (7 cups) 1 Tbsp. plus 1½ tsp. Spiced Clar­i­fied But­ter (recipe p. 98) or clar­i­fied but­ter ¼ tsp. berbere spice blend, plus more for serv­ing 1 sprig fresh rose­mary 1 medium jalapeño, seeded and thinly sliced (3 Tbsp.) In­jera (recipe p. 102) or an­other

flat­bread, for serv­ing

1 In a medium bowl, add the beef. Sea­son lightly with salt and pep­per, and set aside.

2 In a large skil­let, heat the oil over medium heat. Once hot, add the onions and cook, stir­ring oc­ca­sion­ally, low­er­ing the heat or adding a ta­ble­spoon of wa­ter as needed, un­til deep, golden brown, 25–30 min­utes. Move the onions to the edges of the pan, raise the heat to medium-high, and add about 1 cup of the meat in the cen­ter. Let cook, turn­ing once, un­til seared on both sides, about 2 min­utes to­tal. Move the cooked meat to the pan’s edges, and re­peat with an­other cup of meat. When all of the meat has been browned in this man­ner, stir in the spiced but­ter, ¼ tea­spoon of berbere, and the rose­mary. Taste and ad­just the sea­son­ing with more berbere, kosher salt, or black pep­per as de­sired. Scat­ter the jalapeño slices over the top.

3 Re­move from the heat and serve the dish hot with in­jera or an­other flat­bread for scoop­ing, and a bowl of ex­tra berbere on the side for dip­ping, if de­sired.

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