Beef Kitfo With Awase Recipes

Steps:

• Cut the beef into thin slices, trim any fat and then mince into very small cubes, preferably by hand, or in a food processor. Set the beef aside, spreading it over a plate.
• Melt the kibbeh in a medium skillet over very low heat. Add the mitmita, korerima, koseret and salt and stir with the butter. Then, add the minced beef and mash to mix it with the spiced butter; keep mixing until the beef reaches your desired temperature, 3 to 5 minutes for rare. Serve with farmer's or cottage cheese, Gomen Kitfo and injera.

Steps:

• For the awase: Heat the oil in a large skillet over medium heat. Stir in the berbere, cayenne, horseradish and lemon juice and season with salt. Pour the awase into a small bowl without wiping out the skillet. Set aside.
• For the kitfo: Heat the Spiced Butter in the same skillet over medium heat. Add the shallots, garlic and jalapenos and stir to combine. Add the berbere and more Spiced Butter if the pan looks dry. Add the vinegar, season with salt and simmer until some of the liquid has evaporated, 2 to 3 minutes. Stir in the mustard and cook 1 minute more, then transfer the kitfo base to a small bowl without wiping out the skillet. Set aside and keep warm.
• Add the whole-wheat bread to the skillet and toast so the bread absorbs the kitfo flavors, about 2 minutes per side.
• Meanwhile, sprinkle the beef with salt and pepper and toss to combine. Stir in the kitfo base until combined.
• Put out the bowl of kitfo, the awase and a stack of toasts or injera if desired. Rip off pieces of toast, pile with kitfo and dip in the awase.
• Melt the butter in a saucepan over low heat. Add the garlic, shallots, ginger, coriander seeds, cumin seeds, ajwain, fenugreek, pepper, cinnamon and turmeric. Simmer very gently for 30 minutes to infuse the flavors. Keep an eye on this; you don't want the milk solids to brown.
• Skim off all the foam and any floating seeds and let the butter sit for about 10 minutes for the milk solids to settle on the bottom. Carefully pour the spiced butter through a sieve lined with a few layers of cheesecloth into a container, leaving the solids behind. Let it cool, then cover and refrigerate. It will keep for months.

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).