Ethiopian
Awaze Beef Tibs
Ethiopian beef seared with onions, rosemary, jalapeño, niter kibbeh, and awaze.
4 servings · 25 minutes prep · 18 minutes cook
Ingredients
Awaze
- 3 tablespoons Ethiopian berbere
- 2 tablespoons tej or dry red wine
- 1 tablespoon water
- 1 tablespoon fresh lemon juice
- 1 teaspoon niter kibbeh, melted
Tibs
- 2 pounds well-marbled beef sirloin or ribeye, cut into 1-inch cubes
- 1 1/2 teaspoons Diamond Crystal kosher salt
- 3 tablespoons niter kibbeh, divided
- 1 large red onion, cut into thin wedges
- 3 garlic cloves, finely chopped
- 1 teaspoon finely grated fresh ginger
- 2 fresh rosemary sprigs
- 2 jalapeños, sliced lengthwise
- 2 Roma tomatoes, seeded and cut into wedges
- 1/2 teaspoon korarima, freshly ground
Directions
Make the Awaze
- Whisk the berbere, tej, water, lemon juice, and 1 teaspoon melted cooking fat into a thick awaze paste; rest for 20 minutes. Pat the beef extremely dry and season with salt.
Sear the Beef
- Heat a large cast-iron skillet over high until smoking. Add 1 tablespoon cooking fat and half the beef in one layer. Sear without moving for 90 seconds, then toss for 1 to 2 minutes until deeply browned. Transfer to a bowl and repeat with another tablespoon cooking fat and the remaining beef.
Cook the Aromatics and Finish
- Add the remaining 1 tablespoon cooking fat, onion, garlic, ginger, rosemary, and jalapeños. Stir-fry for 3 to 4 minutes until the onion is lightly softened but retains bite.
- Return the beef and its juices with the tomatoes, finishing spice, and 3 tablespoons awaze. Toss over high heat for 1 to 2 minutes until glazed, sizzling, and the beef reaches {{temperature:145°F}}; do not stew the meat. Rest off the heat for 3 minutes and serve the remaining awaze at the table.
