Tibs

The story

Tibs is a Ethiopian main with a clear sense of place. Tibs is a broad Ethiopian category of sautéed or grilled meat dishes with many regional and household forms. Beef versions commonly combine hot pan-searing with onion, chilli and aromatics. The recipe below keeps the defining ingredients and technique intact while giving practical metric quantities and enough detail for a home cook to judge texture, seasoning and doneness rather than simply follow a timer.

Ingredients

• 700 g beef sirloincut into 2.5 cm cubes
• 220 g red onionsliced
• 3 piece green chilliessplit
• 3 piece fresh rosemarysprigs
• 12 g Garlicsliced
• 50 g niter kibbeh
• 15 ml neutral oil
• 1 tsp mitmitaoptional
• 1.5 tsp fine salt

Method

1. Pat the beef dry and season with

   Pat the beef dry and season with salt just before cooking. Heat a heavy skillet until very hot, then add neutral oil.

   Look for: very hot, then add neutral oil Tip: Sear in batches using neutral oil first, then add niter kibbeh during the aromatic finishing stage. Avoid: A wet crowded pan steams the beef; adding butter at the start can burn its milk solids and spices; overcooking makes lean beef tough.

2. Sear beef in two batches for 2–3

   Sear beef in two batches for 2–3 minutes each, turning only after a dark crust forms. Remove while the centres are still slightly under your preferred doneness.

3. Lower the heat to medium, add onion

   Lower the heat to medium, add onion and cook 4 minutes until softened at the edges but still retaining some bite.

   Look for: softened at the edges but still retaining some bite

4. Add niter kibbeh, rosemary, garlic and green

   Add niter kibbeh, rosemary, garlic and green chillies and cook 45 seconds until intensely aromatic.

   Look for: intensely aromatic

5. Return the beef and its juices and

   Return the beef and its juices and toss for 1–2 minutes. Sprinkle with optional mitmita at the end rather than burning it in the pan.

6. Serve sizzling, ideally on a hot plate

   Serve sizzling, ideally on a hot plate or injera, with the beef browned outside and still juicy inside.

   Look for: Beef has dark browned faces and remains succulent when cut; onions are softened but not jammy.

Nutrition

per serving

Estimated from the listed ingredients and default serving size. Actual values vary with brands, trimming, absorption and cooking losses.