Eritrean Ethiopian Beef Stew Tsebhi Sga Or Key Wet Recipes

Steps:

• Preheat oven to 325°F.
• Melt butter on stove top in roasting pan.
• In the roasting pan, brown the stew meat for about 10 minutes. Add the onion for the last few minutes.
• Add the ginger, paprika, cayenne, cumin, fenugreek, turmeric, cinnamon, cardamom, cloves and allspice. Mix and cook for about one minute.
• Add tomatoes and wine.
• Cover, bring to a "medium" simmer.
• Place in oven for approximately 2 hours. Add water or broth 1/2 cup at a time if stew is drying out.
• Stew is done when meat can be easily pierced with a fork.

Steps:

• Chop onions into small fine pieces.
• Heat a shallow deep pan, about 3 to 4 inches deep.
• Add half of the spiced butter.
• Once butter is melted add the chopped onions and cook it until the onion is caramelized.
• Be sure not to burn the onions, keep stirring!
• Add the chili paste to the cooked onions.
• Mix it well by adding a drop of water at a time as needed.
• Cook for about 15 minutes by adding a drop of water as you stir to stop it from drying.
• Add tomatoes and cook for about 30 minutes more stirring it often and adding a drop of water as needed to prevent it from drying out.
• Cut beef into small bite sizes, about ½ inch cubes.
• Add beef to the cooking paste and cook covered for about 20 minutes or until it is cooked fully.
• Add the remainder of the spiced butter and mix well.
• Let cook of about 5 more minutes.
• Depending on your personal desire, you may add more water to bring it to the consistency you like.

Steps:

• Cut the meat in small pieces; remove fat and seams.
• In a food processor put small amount of the meat at a time, spread some mitmita, grind until meat is finely chopped; using a fork, remove any residue of fat and seams; place the spicy ground meat in a dish; repeat the process until all required meat is done.
• In small pot, on a lower heat melt the butter, add the remaining mitmita, false cardamom, (garlic, black pepper, salt, if needed); remove from heat.
• Combine the spicy ground meat with the spicy butter; using fork and spoon, mix it until completely marinated.
• Place it in a lightly warm serving dish, serve it immediately with Injera or bread. If preferred, sauté the marinated meat for two to three minutes.
• Note: As Steak Tartar is uncooked dish, choice of first class quality meat and cleanliness is important.
• * You will find these spices in Ethiopian or Indian shops/groceries.
• ** Please go to www.yewoinfamilycooking.com to see how to prepare Purified/Clarified Butter (Nitir Kebe).