Best Beef With Berbere And Tomato Recipes

MOROCCAN BERBER TAGINE WITH LAMB OR BEEF AND VEGETABLES

Steps:

• Pour the olive oil into the base of a tagine.
• Arrange the onion rings across the bottom and scatter the chopped onion and garlic on top.
• Arrange the meat, bone-side down, in a mound in the center of the tagine. (The taller the mound, the more conical your arrangement of vegetables will be.)
• Combine the spices in a small bowl.
• Sprinkle a little less than half of the seasoning over the meat and onions.
• Place the prepped vegetables in a large bowl.
• Add the remaining seasoning and toss to coat the vegetables evenly.
• Arrange the vegetables in a conical shape around the meat.
• Arrange the bell pepper strips in the center and top with the parsley bouquet and then the jalapeño pepper, Garnish the tagine with the preserved lemon quarters and olives.
• Add 2 1/2 cups water to the empty bowl and swirl to rinse the residual spices.
• Add the water to the tagine, cover, and place the tagine over medium coals in a brazier, or stovetop over medium-low heat. Note that use of a diffuser under the tagine is necessary if using clay or ceramic on an electric stove and recommended for other heat sources as well.
• Leave the tagine to reach a simmer. This may take a long time, 20 minutes or so; be cautious in feeling the need to increase the heat.
• Once simmering, continue cooking the tagine over medium-low heat until the meat and vegetables are very tender and the sauce is reduced, up to 3 hours for beef and up to 4 hours for lamb.
• While the tagine is cooking, you may check the level of the liquids occasionally and add a little water as necessary, but otherwise, try not to disturb the tagine.
• Do stay alert for the smell of anything burning, and lower the heat if necessary to avoid scorching ingredients and/or cracking the tagine. It is normal, however, for some of the base onions to burn and adhere to the bottom of the tagine as they caramelize and reduce.
• Remove the cooked tagine from the heat and serve. It will stay warm while covered for 30 minutes.

ETHIOPIAN BEEF STEW | KEY WAT IN INSTANT POT

Steps:

• Turn the Instant Pot on Sauté mode. Wait 30 seconds till the inner pot is hot and add ghee or butter. Add chopped onion, ginger-garlic and salt and cook till slightly caramelized, about one minute.
• Add fried onions, tomato paste, berbere seasoning, ground coriander and 1/4 cup water, stir well and cook for one minute.
• Add the remaining water and beef cubes. Press "Cancel", close the lid and set valve to 'Sealing' position. Press Meat/Stew, 30 minutes. Wait for natural release of pressure.
• Open the lid and check for seasoning. Add sugar. This is optional, but highly recommended. If you like to thicken the curry, turn on saute and simmer the stew for 3-5 minutes until it reduces to your desired consistency. Serve with the traditional sourdough flatbread, injera.
• Heat a heavy bottom sauce pot or dutch oven over medium heat. Wait 30 seconds till the pot is hot and add ghee or butter. Add chopped onion, ginger-garlic and salt and cook till slightly caramelized, about one minute.
• Add fried onions, tomato paste, berbere seasoning, ground coriander and 1/4 cup water, stir well and cook for one minute.
• Add the remaining water and beef cubes. Cover and cook for 35-45 minutes, stirring every 5-7 minutes or so, till the meat is fork tender.
• Uncover and check for seasoning. Add sugar. This is optional, but highly recommended. The pinch of sugar brings together all the warm spices in the stew. Serve with the traditional sourdough flatbread, injera.

BEEF WITH BERBERE AND TOMATO

Steps:

• Working with a very hot pan or work, stir fry the onions in 2 tbsp of either the butter or oil. Fry until soft and translucent and slightly carmelized. Add the berbere spice mix and chopped tomatoes to the onions and simmer for 15 minutes. Set aside until needed.
• In another hot pan, add the (butter or oil) and sirloin meat, quickly browning the meat over high heat. You may want to do this in two batches.
• Once the meat has browned; add the garlic and chilies and fry for 30 - 45 seconds. Now add in the tomato and onion mixture, salt and wine, mix well, and simmer 5 - 10 minutes; if the stew looks dry, add a little water.
• Serve hot with traditional injera bread.

BEEF AND TOMATO PIE

Steps:

• In a large skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Remove from the heat. Stir in ketchup and salt; set aside. , Combine biscuit mix and milk just until moistened. Turn onto a lightly floured surface and knead 6-8 times. Roll into a 10-in. circle; transfer to a greased 9-in. pie plate. Flute edges. , Spoon meat mixture into crust. Sprinkle with tomatoes. Bake at 425° for 20-25 minutes. Sprinkle with cheese; bake 2 minutes longer or until cheese is melted.