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Beef Stew in Spicy Berbere Sauce (hits: 1875 )
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| Serves |
6 |
| Entered/Updated |
2006-11-11 01:23:45 |
| Added by erin | Country/Provence not provided |
Ingredients:
2 medium onions, quartered lengthwise
1/4 cup butter
1 Tbsp minced fresh ginger
1 Tbsp each ground paprika and cayenne (see notes)
1 tsp each ground cumin and fenugreek (optional, see notes)
1/2 tsp each ground turmeric, cinnamon, and cardamom
1/4 tsp each ground cloves and allspice
1 can (14 1/2 oz.) crushed tomatoes in pur?e
1/4 cup dry red wine
2 1/2 pounds boned beef chuck, fat trimmed, cut into 3/4" chunks
salt
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Instructions:
1. In a food processor, pulse onions until very finely diced (almost pur?ed).
2. Melt butter in 4- to 5-quart pan over medium-high heat. Add onions and stir until browned, about 10 minutes.
3. Add ginger, paprika, cayenne, cumin, fenugreek, turmeric, cinnamon, cardamom, cloves, and allspice; stir until fragrant, about 1 minute. Add tomatoes, wine, and beef; bring to a simmer, then cover, reduce heat, and simmer, stirring occasionally, until beef is very tender when pierced, about 2 hours. Add salt to taste. |
Notes:
Prep and cook time: 20 minutes prep, plus 2 hours cook time.
Serve with Injera (Ethiopian flatbread).
A generous does of cayenne gives this stew a lively heat. If you prefer milder spice, reduce the amount to 1 or 2 teaspoons.
Ground fenugreek seeds add a mildly sweet flavor. Buy them at Middle Eastern markets or from Penzeys Spices (www.penzeys.com).
"Tej" -- This Ethiopian honey wine is the traditional match for spicy stews, but few retailers in the US carry authentic imported tej. You can buy a bottle at many Ethiopian restaurants, but an accessible alternative is off-dry Riesling, which pairs beautifully with the spicy beef stew. A favorite: Sp?tlese Rieslings from Germany's Mosel region. |
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