Keith’s Ethiopian Berbere Beef & Injera

 

 

Ingredients

FOR THE GARNISH FOR BERBERE BEEF

  • 4 tablespoons sliced green onion
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped basil
  • Niter Kebbeh (Seasoning)
  • 1 lb butter, unsalted
  • ¼ c onions, chopped
  • 4 cloves garlic, minced
  • 2 Tablespoons fresh Ginger, peeled & grated
  • 1 teaspoon Turmeric
  • 4 Cardamom pods
  • 2 Cinnamon stick
  • 6 Cloves, whole
  • 1/2 teaspoon Nutmeg
  • 1/2 t Ground fenugreek seeds
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon whole allspice
  • 3 bay leaves
  • 2 teaspoons black peppercorns
  • Keith Lorren's All Purpose Seasoning

FOR THE SEASONING PASTE

  • 2 red bell peppers
  • 2 onions
  • 6 cloves garlic
  • 6 tomatoes
  • 2 chicken bouillons
  • 1 beef bouillons
  • 2 inch piece of ginger chopped

FOR THE INJERA

NOTE: This is a quick method for preparing this bread. It mimics the authentic recipe which is made from a fermented sourdough and is a very close imitation. Most recipes don't call for the lemon juice and citric acid, but I find it necessary to supply the essential sour flavor that injera adds to a meal. If you can find teff flour at a health food store, by all means use it.

  • 1/2 cups Flour Buckwheat flour
  • 1 1/2 cups All Purpose Flour
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon yeast
  • 1/2 teaspoon Salt
  • 2 1/2 cups Club Soda
  • 2 Lemons, Juice only
  • 1/2 teaspoon citric acid

Directions

FOR THE NITER KEBBEH

  1. In a small saucepan, gradually melt the butter and bring it to bubbling. 
  2. When the top is covered with foam, add the other ingredients and reduce the heat to a simmer. 
  3. Gently simmer, uncovered, on low heat. 
  4. After about 45 to 60 minutes, when the surface becomes transparent and the milk solids are on the bottom, pour the liquid through cheesecloth into a heat-resistant container. 
  5. Discard the spices and solids. 
  6. Covered tightly and stored in the refrigerator, Niter Kebbeh will keep for up to 2 months. 

FOR THE SEASONING PASTE

  1. Pulse all ingredients in food processor until finely minced.

FOR THE BEEF

  1. Season beef with 4 tablespoons of Keith Lorren's All Purpose Seasoning, 1/2 cup of berbere spice (or more depending on preference), 1 teaspoons whole black pepper corns. 
  2. Marinate over night for best results.
  3. The next day, heat strained Niter Kebbeh and sear beef until browned. 
  4. Add seasoning paste and cook uncovered until liquids reduce by half. 
  5. Place lid on beef and cook until tender about 1.5 hours. 
  6. Adjust flavor with salt. 
  7. Garnish with chopped scallions, parsley, basil. 
  8. Serve with Injera bread

FOR THE INJERA

  1. Heat a large nonstick skillet over a medium-low flame. 
  2. Wipe with a paper towel soaked in a little oil (make sure to use very little!).
  3. Mix all dry ingredients together well. 
  4. Stir in club soda and mix to a smooth batter. 
  5. This batter should have the thin consistency of a pancake batter. 
  6. Pour about 1/2 cup of the batter at a time into the skillet and spread with a spatula to make as large a crepe as possible.
  7. Cover pan with a lid and cook until all bubbles on the top burst and begin to dry out, about 2-3 minutes.
  8. Carefully flip the injera and cook on its opposite side another minute or two. 
  9. Try not to brown the Injera.
  10. Remove the injera to a warm platter and repeat with the rest of the batter, wiping the skillet clean with the paper towel each time.
  11. Cover with a damp paper towel. 
  12. Serve the Injera at room temperature and use as utensils to grab the food and absorb gravy.