Ingredients
-
2
-
1/3
-
2
-
1
-
1/4
-
1/8
-
1/8
-
1/8
-
1/4
-
2
-
2/3
-
1/2
-
8
-
2
-
3
Directions
Beef Stewed in Red Pepper Paste, Ethiopian (a 3 part recipe) When making this use the Spiced Butter (Niter Kebber) Recipe #173373 and for the Spice Paste (berbere) use Recipe #173372, My husband & I didn’t really care for this recipe I made as directed except I added potatoes to it while it was cooking used Recipe #200366 for the spice mix in this recipe Made for ZWT 4
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Steps
|
1
Done
|
In a Large Stewpot, Cook the Onions Over Moderate Heat For About 5 Minutes, or Until They Are Soft and Dry. |
|
2
Done
|
Do not Let Brown or Burn. |
|
3
Done
|
Stir in the Niter Kebbeh. |
|
4
Done
|
When It Heats Up, Add the Garlic, Ginger, Fenugreek, Cloves, Allspice, and Nutmeg. |
|
5
Done
|
Stir Well. |
|
6
Done
|
Add the Paprika and Berbere, and Stir For 3 Minutes. |
|
7
Done
|
Add the Wine, Water, Tomato Sauce, and Salt, and Bring the Mixture to a Boil. |
|
8
Done
|
Add the Beef and Turn the Pieces Around in the Sauce to Coat. |
|
9
Done
|
Cover the Pot and Simmer the Beef For About 1 Hour Over Low Heat. |
|
10
Done
|
Season With Black Pepper. |
