Dinner · 75 min · ethiopian

Key Wat

Beef chuck does the heavy lifting here, with red onions rounding it out. An Ethiopian dinner that takes 75 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 2.5 lb Beef chuck
• 3 Red onions
• 1/4 cup Berbere
• 1/3 cup Niter kibbeh
• 5 cloves Garlic
• 1 tbsp Ginger
• 2 tbsp Tomato paste
• 2 cups Beef stock
• 1/2 cup Red wine
• 1 tsp Salt

Steps

1. Dry-cook the minced onions 12 minutes, stirring, until deeply golden. Add the niter kibbeh, berbere, garlic, and ginger; cook 4 minutes until brick-red.
2. Add the beef chunks, turning to coat in the spice base. Sear 8 minutes until browned on the edges.
3. Stir in the tomato paste, wine, and stock. Cover and simmer 50 minutes until the beef is spoon-tender.
4. Uncover and reduce 10 minutes until the sauce clings thickly to the meat.
5. Taste for salt and heat — key wat should be boldly, unapologetically spicy. Serve on injera.

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