Subj : St. Hanna 10
To   : All
From : Dave Drum
Date : Sat Jul 24 2021 20:00:32

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hanna's Ethiopian Beef Tibs
 Categories: Beef, Vegetables, Chilies, Herbs
      Yield: 4 servings
 
      2 tb Oil
  1 1/2 c  Yellow onion; fine chopped
           - (1/2 medium-sized onion)
      2 cl Garlic; fine chopped
  5 1/2 tb Berbere
      2 tb Water
      2    Roma tomatoes; diced
      1 lb Eye of round; in 1/2" cubes
      1 ts Iodine salt
      2    Jalapenos; seeded, sliced
      3    Sprigs fresh rosemary
 
  In a nonstick skillet heat oil over high heat. When the
  oil easily slides across the pan, add the onions and
  garlic. Cook for about 4 minutes until the onions become
  translucent. Stir often so the garlic doesn’t burn.
  
  Add tomatoes and cook for another 3 minutes, stirring
  occasionally.
  
  Sprinkle with berbere and 2 tablespoons of water reduce
  the heat to medium-high and cook for 5 more minutes,
  stirring often.
  
  Add beef and mix well until the meat cubes are well
  coated with gravy. Reduce the heat to medium and cook
  for 15-20 minutes or until the meat is well cooked.If
  the gravy is too thick you can add another tablespoon of
  water.
  
  Add salt, jalapenos, and rosemary. Give it a last stir
  and let it cook for 3 more minutes. Taste and adjust
  seasoning. If the gravy isn't spicy enough you can add
  more berbere.
  
  Serve beef tibs on injera bread with a side of Misir Wot
  (Ethiopian lentils) and gomen (Ethiopian collard greens).
  
  NOTES: The heat level of the dish is dependent on the
  amount of berbere you add. For a milder version reduce
  the amount to 1 tablespoon. For extra spicy double the
  amount of berbere and don't completely remove the seeds
  from the jalapenos.
  
  RECIPE FROM: http://www.gourmetcubicle.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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