Kejejas
Ethiopian roasted beef with boldly charred edges, aromatic with ginger and garlic. A trendy restaurant favorite now easy to make at home.
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
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1
Heat 4 tbsp niter kibbeh (spiced clarified butter) in a large skillet over high heat until smoking.
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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.
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3
In the same skillet, add 1 large cut into chunks red onion and char them until blackened at edges, about 4 minutes.
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4
Reduce heat to medium and add 2 tbsp minced fresh ginger and 5 minced garlic cloves, stirring constantly for 2 minutes.
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5
Return the beef to the skillet.
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6
Add 1/2 tsp cayenne pepper, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper.
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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.
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8
Garnish generously with 6 tbsp chopped fresh cilantro and serve immediately with injera.