DIRECTIONS
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.
7
PC: Arthur Bovino