Ethiopian Beef in Pepper Sauce
Delight your taste buds with the bold, aromatic flavors of Ethiopian Beef in Pepper Sauce, a hearty dish that showcases Ethiopia's rich culinary tradition. Tender cubes of beef are slow-simmered in a luscious, spice-forward sauce featuring berbere—a classic Ethiopian spice blend bursting with warmth and complexity. The rich base of sautéed red onions, garlic, and ginger is elevated by the addition of niter kibbeh, a traditional spiced clarified butter, adding depth and a velvety texture to the dish. Serve this fragrant, comforting stew with injera or steamed rice to soak up every drop of the robust, perfectly spiced sauce. Ready in just over an hour, this recipe is a wonderful way to explore African cuisine from the comfort of your kitchen! Perfect for hearty dinners or special occasions, this dish is sure to impress.
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Recipe Information
Ingredients
- 500 grams Beef (cubed, stewing cuts like chuck or sirloin)
- 2 medium Red onions (finely chopped)
- 3 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 2 tablespoons Berbere spice blend
- 200 grams Tomatoes (pureed)
- 250 milliliters Beef stock
- 2 tablespoons Niter kibbeh (Ethiopian clarified butter) or unsalted butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Heat the vegetable oil in a large, heavy-bottomed pot or skillet over medium heat.
Add the chopped red onions and sauté for 10-12 minutes, stirring frequently, until they become deeply golden and fragrant.
Stir in the garlic and ginger, cooking for 1-2 minutes until aromatic.
Add the berbere spice blend, mixing well to evenly coat the onions and release the spices' aroma for about 1 minute.
Stir in the tomato puree and cook for 5 minutes, allowing the sauce to thicken slightly.
Add the beef cubes to the pot and stir well, ensuring they are coated in the spice mixture.
Pour in the beef stock, then add salt and black pepper. Bring the mixture to a gentle simmer.
Cover the pot, reduce the heat to low, and cook for 45 minutes, stirring occasionally to prevent sticking, until the beef is tender and the sauce has thickened.
Stir in the niter kibbeh or butter, letting it melt into the sauce to add richness and depth of flavor.
Taste and adjust seasoning with additional salt or pepper, as needed.
Garnish with freshly chopped cilantro and serve hot with injera (Ethiopian flatbread) or steamed rice.
Nutrition Facts
Calories |
1924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.1 g | 198% | |
| Saturated Fat | 60.1 g | 300% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 442 mg | 147% | |
| Sodium | 3645 mg | 158% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 18.3 g | ||
| Protein | 105.6 g | 211% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 187 mg | 14% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2785 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
