MARCUS SAMUELSSON'S TIBS RECIPE BY TASTY
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
Categories Dinner
Yield 8 servings
Number Of Ingredients 20
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, Carbohydrate 6 grams, Fat 7 grams, Fiber 2 grams, Protein 14 grams, Sugar 2 grams
INJERA WITH TIBS
Tibs is a really quick and easy stir-fry that pairs really well with injera bread. It's a traditional Ethiopian dish that can be made with beef or lamb and is packed with flavor and complexity. It's so delicious and every time I serve this I think about my Ethiopian family.
Provided by Marcus Samuelsson
Categories main-dish
Time 6h
Yield 10 servings
Number Of Ingredients 36
Steps:
- For the injera: Whisk together the teff flour, all-purpose flour, baking soda and salt in a large bowl. Whisk in the club soda, yogurt and clarified butter to make a smooth, thin batter. Let sit at least 4 hours and up to overnight, then strain through a sieve or strainer to remove any lumps.
- Grease a large skillet with the clarified butter and heat over medium-high heat. Pour 1/2 cup of batter into the pan in a spiral, starting at the center, and cook for 20 seconds. Put a lid on the pan and cook for an additional 30 seconds. Transfer to a plate and cover with a cloth to keep warm while you cook the remaining injera.
- For the tibs: Heat the oil and Spiced Butter in a large skillet over medium-high heat. Sprinkle the meat with salt. Add the garlic and ginger to the pan and saute for 1 minute. Add the berbere, cumin and rosemary and stir to combine. Increase the heat to high, add the beef and jalapenos and toss to combine, about 1 minute. Stir in the crushed tomatoes, vinegar, tomatoes, cilantro and mustard and cook until the outside of the beef is no longer red, about 2 minutes.
- Serve the tibs on injera and garnish with Ayib (fresh cheese).
- Melt the butter in a medium saucepan over low heat, stirring occasionally. As foam rises to the top, skim and discard it. Continue cooking, without letting the butter brown, until no more foam appears. Add the garlic, onions, ginger, cardamom, cumin, fenugreek, oregano, turmeric and thyme and continue cooking for 15 minutes, stirring occasionally.
- Remove from the heat and let stand until the spices settle. Strain through a fine-mesh sieve before using. (Store in the refrigerator in a tightly covered container for up to 3 weeks.)
- Line a colander or a fine mesh sieve with a layer of cheesecloth.
- Bring the milk and lemon juice to a slight simmer in a large pot over low heat. Season with salt and pepper. Simmer, stirring occasionally, until curds begin to form, about 15 minutes. Spoon the curdled milk into the sieve and gently rinse under cold running water until the water runs clear. Place the sieve in a bowl and cover with a clean dish towel. Allow to drain, refrigerated, for up to 4 hours.
- Discard the liquid, pour the curds into a bowl and season with salt. Store refrigerated in an airtight container for up to 1 week.
HALIBUT TIBS
Steps:
- Toss the halibut in a large bowl with the Berbere Spice Blend and 1/2 teaspoon salt.
- Heat a large nonstick skillet over high heat. Add the ghee and olive oil. When hot, add the cubed halibut and sear, tossing occasionally, until well browned, 1 to 2 minutes. Remove to a plate. (The fish doesn't have to be completely cooked through at this point; it will cook more in the sauce.)
- Reduce the heat to medium high. In the same skillet, add the red onion and cook, tossing occasionally, until browned on the edges but still crisp, 2 to 3 minutes. Add the garlic, ginger and chopped jalapeno and cook until sizzling, about 1 minute. Add the chopped tomatoes and cook until they begin to break down, about 2 minutes. Add the wine, bring to a simmer and cook until the mixture is thick and saucy, 2 to 3 minutes. Add the halibut back to the sauce, gently toss and simmer until cooked through, 1 to 2 minutes.
- Serve topped with the sliced jalapenos with injera and lemon wedges on the side.
- Combine the chile, paprika, cayenne, cardamom, coriander, cumin, ginger, mustard, onion powder, allspice, cinnamon, clove, garlic powder and nutmeg in a small skillet. Toast over medium-low heat, stirring constantly, until fragrant, about 2 minutes. Let cool completely.
SIGA TIBS AND ETHIOPIAN SALAD RECIPE BY TASTY
Here's what you need: garlic, lemon juice, diced tomato, red onion, jalapeño, kosher salt, olive oil, black pepper, kosher salt, iceberg lettuce, ribeye steak, red onion, clarified butter, jalapeño, pita bread, Suf fitfit, timatim fitfit, green lentil, beet, shiro, alicha kik, misir wot, gomen, tikil goman, shimbra asa, atkilt, tofu tib, doro wot
Provided by Rie McClenny
Categories Dinner
Time 15m
Yield 6 servings
Number Of Ingredients 28
Steps:
- Make the Ethiopian salad: In a large bowl, combine the garlic, lemon juice, tomatoes, onion, and jalapeño. Season with salt, the olive oil, and pepper. Toss well.
- Add the lettuce and toss again.
- Make the siga tibs: Heat a large nonstick pan over high heat. Add the steak and season with salt. Cook until nicely browned, or 7-8 minutes.
- Add the onion and cook for 2-3 minutes. Add the butter and let it melt, then add the jalapeño and sauté for 1-2 minutes, until fragrant. Remove the pan from the heat.
- Serve the salad and siga tibs with injera bread and your desired accompaniments.
- Enjoy!
Nutrition Facts : Calories 537 calories, Carbohydrate 8 grams, Fat 39 grams, Fiber 2 grams, Protein 39 grams, Sugar 5 grams
TIBS -- ETHIOPIAN LAMB STEW
This recipe is from Marcus Samuelsson, the Ethiopian born, Swedish raised chef of Aquavit in Manhattan. He learned it from the chef at Meskerem, a wonderful Ethiopian restaurant in New York. It should be eaten with Injera, the Ethiopian flat bread which is soft and slightly sour and adds a wonderful touch to the dish. Pita bread or soft tortillas are the right texture, but the flavor isn't there. If there's an Ethiopian restaurant nearby, you may be able to buy some. If you can get Tef (the fermented grain that gives Injera its special taste), you can make your own. There's a recipe posted. Add one to two hours of refrigeration time to the cooking time. You'll have some of the clarified seasoned butter left over, but you'll find a use for it, I promise.
Provided by Chef Kate
Categories Lamb/Sheep
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium mixing bowl, combine lamb, onion and jalepeno.
- Add 3/4 cup of red wine and mix well.
- Cover and refrigerate for one to two hours.
- In a small saucepan, combine butter, turmeric, garlic and cardamom.
- Bring to a boil.
- With a skimmer or large spoon, remove any impurities which come to the surface.
- Carefully pour only the clarified butter into a clean container, discarding the rest.
- In a small saucepan over low heat, combine one tablespoon of the clarified butter with the chili powder.
- Stir for about one minute; do not allow the butter to burn.
- Add 1/2 cup of red wine.
- Remove from heat and pour chili sauce into serving bowl.
- Using a slotted spoon, remove lamb from marinade and drain lamb on paper towels.
- Reserve marinade.
- Place a large iron skillet over medium-high heat until very hot.
- Add two tablespoons clarifed butter.
- Add lamb and saute until lamb is seared on all sides.
- Add marinade to pan and continue stirring until lamb is cooked through, about two to three minutes.
- Season with salt, pepper and rosemary.
- Allow liquid in pan to reduce slightly.
- Serve lamb and pan juices in individual bowls, accompanied by chili dipping sauce and Injera, with which to scoop up the meat.
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