1 pound eye of round roast beef (you can also use sirloin or chuck)
2 onions, chopped
4 garlic cloves, minced
1 tablespoon ginger, minced
4 tablespoons niter kebbeh (Ehtiopian spiced butter), divided
2 tablespoons berbere
½ - 1 teaspoon salt (to your taste)
juice from 1/2 lemon
½ teaspoon fenugreek, ground
1/8 teaspoon cumin
1/8 teaspoon clove, ground
½ teaspoon black pepper, ground
¼ teaspoon cardamom, ground
2 jalapenos, deseeded and thinly sliced
2 – 3 sprigs rosemary
Ethiopian beef tibs is a tasty little dish made with meaty chunks of beef (although you could also use lamb or chicken with this recipe), spiced and ready to impress. We use authentic berbere spice, a distinctive Ethiopian mix that adds a defining quality to the cuisine, and niter kebbeh, a flavor-rich spiced butter that adds complex layers of spicy yumminess to the beef.
Looking for more Ethiopian and South Asian dishes? Check out our top 10 recipes.
Making beef tibs
Cut the beef into ½ inch chunks.
Peel and roughly chop the onions.
Peel and mince the garlic and ginger.
Finely slice the jalapeños.
Juice ½ lemon.
Heat 2 tablespoons spiced butter in a skillet over medium-high. Add the onions and sautée until soft and translucent (about 5 minutes), then add the garlic. Continue sautéing until garlic becomes aromatic (about 1 minute more).
Stir in the berbere spices and continue cooking, stirring continuously, until the spices release their fragrances (1 – 2 minutes).