TIBS ETHIOPIAN RECIPES

Name: Marcus Samuelsson’s Tibs Recipe by Tasty
Yield: 8 servings
Cuisine: Ethiopian
Ingredients: 1 lb beef tenderloin, cubed; canola oil, to taste; ½ teaspoon kosher salt, plus more to taste; pepper, to taste; 1 tablespoon berbere, plus more to taste; 2 cups broccoli rabe, roughly chopped; 2 teaspoons spiced butter, niter kibbeh, or clarified butter; 1 medium red onion, thinly sliced; 2 cloves garlic, minced; 1 ginger, 1 inch (2 cm) piece, peeled and minced; 2 jalapeñoes, sliced; 2 sprigs fresh rosemary, leaves, chopped; ½ teaspoon ground cumin; ½ cup crushed tomato, canned; 2 tablespoons red wine vinegar; 2 teaspoons dijon mustard; 2 medium tomatoes, chopped; 2 teaspoons fresh cilantro, chopped; injera, for serving; cheese, fresh - Ayib, for serving

MARCUS SAMUELSSON'S ETHIOPIAN TIBS - TASTY

Marcus Samuelsson's Ethiopian Tibs - Tasty image

Here's what you need: beef tenderloin, canola oil, kosher salt, pepper, berbere, broccoli rabe, spiced butter, medium red onion, garlic, ginger, jalapeñoes, fresh rosemary, ground cumin, crushed tomato, red wine vinegar, dijon mustard, medium tomatoes, fresh cilantro, injera, cheese

Provided by Alvin Zhou

Yield 8 servings

Number Of Ingredients 20

Ingredients

1 lb beef tenderloin, cubed
canola oil, to taste
½ teaspoon kosher salt, plus more to taste
pepper, to taste
1 tablespoon berbere, plus more to taste
2 cups broccoli rabe, roughly chopped
2 teaspoons spiced butter, niter kibbeh, or clarified butter
1 medium red onion, thinly sliced
2 cloves garlic, minced
1 ginger, 1 inch (2 cm) piece, peeled and minced
2 jalapeñoes, sliced
2 sprigs fresh rosemary, leaves, chopped
½ teaspoon ground cumin
½ cup crushed tomato, canned
2 tablespoons red wine vinegar
2 teaspoons dijon mustard
2 medium tomatoes, chopped
2 teaspoons fresh cilantro, chopped
injera, for serving
cheese, fresh - Ayib, for serving

Steps:

Cut the beef tenderloin into cubes. Reserve any fat trimmings and other scraps.
Heat the canola oil in a large skillet over high heat. Add the beef scraps and stir to season the pan. Add the cubed beef to the skillet and season to taste with salt, pepper, and berbere. Sear the meat for 2 minutes, then remove from the pan and let rest. Keep any meat juices behind in the pan.
To the pan, add the broccoli rabe and cook until wilted. Remove from the pan and set aside.
Add a drizzle of canola oil and the kibbeh to the same pan over medium heat. Once the kibbeh is melted, add the onion, garlic, ginger, and jalapeños and sauté for 3 minutes, until starting to soften.
Add the rosemary, cumin, and cook for one minute. Add the crushed tomatoes, red wine vinegar, mustard, berbere, and cooked broccoli rabe. Cook for 3 minutes, until simmering
Return the beef to the pan, along with the chopped tomatoes and cilantro. Simmer for 2 minutes to allow the flavors to meld. Remove the pan from the heat.
Serve the tibs over injera, garnished with berbere and ayib.
Enjoy!

Nutrition Facts : Calories 151 calories, CarbohydrateContent 6 grams, FatContent 7 grams, FiberContent 2 grams, ProteinContent 14 grams, SugarContent 2 grams

21 AUTHENTIC ETHIOPIAN FOOD RECIPES – THE KITCHEN COMMUNITY

21 Authentic Ethiopian Food Recipes – The Kitchen Community image

When you're tired of making the same old meals again and again, you need to mix things up. There's no better way to get a taste of culture from around the world than trying out Ethiopian food. You'll have a full range of flavors in these Ethiopian recipes that will hit every part of your

Provided by Cassie Marshall

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