Makonnen

My Tibs

Flavorful Ethiopian beef tibs with aromatic spices and vegetables.

As always, ratios are up to the cook tbh. I sort of guestimated these numbers, but they're a start for you (and me in the future).

Ingredients

  • 1 lb beef (sirloin is nice), bite-size
  • 3 tbsp qibe
  • 1 large yellow onion, sliced (~1 cup)
  • ½–1 cup colored bell peppers, sliced
  • ¼ cup red onion, thinly sliced (added at the end)
  • 3 garlic cloves, minced
  • 1 tbsp grated ginger
  • 2 tsp berbere (plus ½ tsp extra for finishing)
  • 1 sprig rosemary
  • ½ tsp salt (or to taste)
  • 1 tsp Dummy Easy Mekelesha
  • Tomato paste
  • Optional: 1 small chopped tomato
  • Optional: Few drops lemon juice

Dummy Easy Mekelesha. Grind this up super fine

  • 1 tsp ground korerima
  • ½ tsp ground black cumin
  • ½ tsp cinnamon
  • ½ tsp cloves
  • ½ tsp long pepper or black pepper

Steps

  1. Brown beef: Heat a dry pan. Add beef. Let water release and brown. Remove beef and set aside. Note: Tenderloin cooks faster so recipe changes a bit if you use that; if so sear lightly and add back only at the end to avoid overcooking.
  2. Cook aromatics: Add qibe and melt. Add yellow onions and cook until soft and lightly golden.
  3. Add garlic and ginger. Sauté 30–45 seconds.
  4. Add 2 tsp berbere. Bloom 1–2 minutes.
  5. Add a tbsp or so of tomato paste, maybe a bit more.
  6. Add vegetables: Toss in colored peppers. Cook until peppers are bright but slightly softened.
  7. Return beef & season: Add beef back. Sprinkle salt. Add rosemary. Stir it up and let it cook nicely.
  8. Finish with red onions: Stir in red onion slices. Cook just until slightly softened.
  9. Final spices: Kill heat. Add 1 tsp Dummy Easy Mekelesha. Sprinkle ½ tsp berbere on top. Mix it all up. Serve and eat.
  10. Optional: Add a few drops of lemon juice. Rest 1–2 minutes before serving.