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Beef Wat

Beef Wat
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Prep Time: 20 min Serves: 3
Cooking Time: 3 min Yield: 3 bowls
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This curry dish may sound foreign to you, but it’s incredibly easy to make. You just create a “berbere” (a spice blend made with cardamom, chile peppers, garlic, ginger and fenugreek), cook the onions, add the meat and some liquid and let it sit for several hours.



1. Mix a berbere spice blend by combining cardamom, cinnamon, clove, coriander, cumin, fenugreek, garlic, ginger, nutmeg and paprika.
2. Warm spice blend in a large saucepan over medium heat.
3. Add grated onions and ginger. Cook until mixture turns pasty, then add tomato paste.
4. Heat a separate saucepan over high heat and when water beads add vegetable oil. Season beef with salt and pepper on all sides, then sear all sides in the pan (about 5 to 7 minutes), then remove.
5. Add beef broth to saucepan and simmer 5 minutes to remove fonds from the bottom of pan, then add broth to the other saucepan.
6. Simmer over medium heat 2-3 hours, adding ½ quart of water every 30 minutes or so when moisture reduces.

PC: Arthur Bovino


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