RECIPES
Beef Wat
by Livestrong_Recipes | Feb 17, 2017
- PREP
- 20 m
- COOK
- 03 m
- TOTAL
- 23 m
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.
INGREDIENTS
SERVES 3
- 1/2 tsp Spices, cardamom
- 1/4 tsp Cinnamon, Ground
- 1/2 tsp Spices, cloves, ground
- 1/4 tsp Ground Coriander
- 1/2 tsp Ground Cumin
- 1/2 tsp Fenugreek
- 1 tsp Paprika
- 1 tbsp red pepper flakes
- 1 medium White Onion
- 1 tsp Fresh Ginger Root
- 3 oz Tomato Paste
- 1 lb raw beef chuck
- 1/2 tsp Sea Salt
- 1/4 tsp Ground Black Pepper
- 1 tbsp Vegetable Oil
- 2 cups Beef Broth, Low Sodium
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
