KEY WAT (SPICY ETHIOPIAN STEWED BEEF)
Make and share this Key Wat (Spicy Ethiopian Stewed Beef) recipe from Food.com.
Provided by RawSpiceBar
Categories Vegetable
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 tbsp canola oil in a large dutch oven over medium-high heat. Pat beef dry and season with salt and pepper. Brown beef in batches in the dutch oven, about 3 minutes per side. Removing browned beef to a plate to catch its juices.
- Without cleaning the dutch oven, add remaining tbsp of canola oil. Reduce heat to medium-low. Add onions and cook until golden brown, about 10-15 minutes. Add garlic and cook for 2 minutes, until fragrant.
- Add RawSpiceBar's Berbere & Mitmita spices and sugar to onions and garlic, cook for 1-2 minutes, until fragrant.
- Add chopped tomatoes to mixture, combine until tomatoes brown, about 3-5 minutes. Add beef stock and beef and bring it to a boil. Reduce heat to medium-low to simmer.
- Simmer the beef for at least an hour, up to two. Remove beef from the cooking liquid and shred it by pulling the chunks apart with two forks. Add beef back to the stock mixture and simmer for another 15 minutes.
- Serve with injera, couscous or butternut squash mash (see RawSpiceBar's monthly blog for recipes).
KEY WAT (ETHIOPIAN SPICY BEEF STEW)
The word WAT means a stew, and the basic spice mixture used in almost all stews are BERBERE. The recipes are economical, easy and tasty, and always served with INJERA (flatbread). Any flat bread will do. Injera is used in Ethiopia to eat the meal. They pinch the food and then scoop it up and eat.
Provided by Marsha Gardner
Categories Beef
Number Of Ingredients 10
Steps:
- 1. Add the oil and ghee or butter to a pan over medium heat. (Niter kibbeh, the real thing, is a spice-infused clarified butter which is used as the frying medium for most Ethiopian dishes).
- 2. Gently fry the onion until very soft and just about caramelised. Add the garlic, berbere spice, tomato paste and sugar, mix well, and cook until thick.
- 3. Add a little of the stock (or water) to make a paste. Add the remaining liquid and the meat cubes, season with salt, and cook gently for 1 hour, or until the meat is tender and the sauce thickened and reduced.
- 4. Serve with injera, the Ethiopian flatbread. If correctly made and almost crispy, pieces can be used as eating utensils.
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- For the stewed beef, heat 1 tablespoon olive oil in a large dutch oven over medium-high heat. Season the beef with the salt and pepper. Brown the beef in batches in the dutch oven, removing to a plate to catch its juices.
- Without cleaning the dutch oven, add the remaining tablespoon of olive oil. Reduce the heat to medium-low. Add the onions and cook until golden brown, about 15 minutes. Add the garlic and cook for another minute.
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