This recipe for traditional tibs wett takes minutes to put together, if the Spiced Butter and Berbere are already on hand.
Servings: 6 - 8
- 1/4 cup Spiced Butter or unsalted butter
- 1 cup thinly sliced red onions
- 1 1/2 pounds hanger steak or beef tenderloin, cut into 1/2-inch cubes
- 1 teaspoon salt, or to taste
- 1 1/2 tablespoons chili powder
- 1/2 teaspoon ground cardamom (preferably freshly ground)
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground cloves
- 1/4 teaspoon freshly ground black pepper
- 3 medium cloves garlic, cut into quarters
- 3 tomatoes, chopped, or 1 1/2 cups roughly chopped canned tomatoes
- 2 jalapeño chili peppers, seeds and ribs removed, thinly sliced
- 1/2 cup dry red wine
- Salt (optional)
Melt the Spiced Butter in a wok or large skillet over high heat. Add the onions and cook for 2 minutes, stirring constantly, until they begin to color around the edges. Add the meat, sprinkle with the salt and stir-fry until browned on all sides, about 3 minutes on each side. (This process can be done in 2 batches; divide accordingly.) Add the Berbere, cardamom, ginger, cumin, cloves, black pepper and garlic. Tilt the pan slightly away from you to avoid the steam that will rise, and carefully add the tomatoes, jalapeno chili peppers and wine. Reduce the heat to medium and cook for 1 minute, then season with salt, if desired. Serve immediately.
Adapted from Marcus Samuelsson's "The Soul of a New Cuisine" (Wiley, 2006).
Tested by Lauren C. Talcott.
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