Kejejas

Name: Kejejas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 2.5 lbs beef chuck or stew meat, cut into 1.5-inch cubes; 4 tbsp niter kibbeh (spiced clarified butter); 1 large red onion, cut into chunks; 2 tbsp fresh ginger, minced; 5 garlic cloves, minced; 1/2 tsp cayenne pepper; 1 tsp paprika; 1 tsp salt; 1/2 tsp black pepper; 6 tbsp fresh cilantro, chopped

Ethiopian roasted beef with boldly charred edges, aromatic with ginger and garlic. A trendy restaurant favorite now easy to make at home.

40 minMediumServes 4410 cal/serving

EthiopianDinnerStovetopStandardGluten-Free

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Ingredients

2.5 lbs beef chuck or stew meat, cut into 1.5-inch cubes
4 tbsp niter kibbeh (spiced clarified butter)
1 large red onion, cut into chunks
2 tbsp fresh ginger, minced
5 garlic cloves, minced
1/2 tsp cayenne pepper
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
6 tbsp fresh cilantro, chopped

Instructions

1

Heat 4 tbsp niter kibbeh (spiced clarified butter) in a large skillet over high heat until smoking.
2

Working in batches, sear 2.5 lbs cut into 1.5-inch cubes beef chuck or stew meat pieces until deeply charred on all sides, about 8-10 minutes total. Set aside.
3

In the same skillet, add 1 large cut into chunks red onion and char them until blackened at edges, about 4 minutes.
4

Reduce heat to medium and add 2 tbsp minced fresh ginger and 5 minced garlic cloves, stirring constantly for 2 minutes.
5

Return the beef to the skillet.
6

Add 1/2 tsp cayenne pepper, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper.
7

Toss everything together and cook for 8-10 minutes more, stirring occasionally, until 2.5 lbs cut into 1.5-inch cubes beef chuck or stew meat reaches an internal temperature of 160°F (71°C) for food safety.
8

Garnish generously with 6 tbsp chopped fresh cilantro and serve immediately with injera.

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Questions

What is Kejejas?

Ethiopian roasted beef with boldly charred edges, aromatic with ginger and garlic. A trendy restaurant favorite now easy to make at home. This reference files it under Ethiopian dinner: made on the stovetop, rated medium and about 40 minutes start to finish.

What internal temperature should Kejejas reach?

For Kejejas, the target internal temperature is 160 F (about 70 C), given in step 7. A probe thermometer removes the guesswork.

Can I skip the searing in Kejejas?

Step 2 reads: "Working in batches, sear 2.5 lbs cut into 1.5-inch cubes beef chuck or stew meat pieces until deeply charred on all sides, about 8-10 minutes total." You can, but you give up flavor. The browning in step 2 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

How hot is Kejejas?

Moderately. The heat in Kejejas comes from 1/2 tsp cayenne pepper. For a milder plate, halve the cayenne; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Kejejas dairy-free?

Yes. The dairy in Kejejas is 4 tbsp niter kibbeh (spiced clarified butter). Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How many calories are in Kejejas?

One serving (the recipe makes 4) is about 410 calories, with 42 g protein, 8 g carbohydrate and 22 g fat, plus 1 g fiber and 540 mg sodium.

How long does Kejejas keep?

Refrigerate what is left of Kejejas within two hours and eat it within three days. Reheat gently on the stovetop.

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