Key Wat (Ethiopian Beef Stew)

1 lb beef cut into 1 inch cubes
1 teaspoon salt
1-2 teaspoon black pepper
2 tablespoon olive oil separated
1 small onion diced
2 teaspoon minced garlic
1 tablespoon berbere (less if you’re sensitive to spice)
2 tablespoon tomato paste
1-2 teaspoon sugar
2 cups beef stock or 2 cups water and a beef bullion

Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat.
Season the beef with the salt and pepper.

Brown the beef in batches in the Dutch oven, removing to a plate to catch its juices.

Without cleaning the Dutch oven, add the remaining tablespoon of olive oil.
Reduce the heat to medium-low. Add the onions and cook until golden brown, about 15 minutes.

Add the garlic and cook for another minute.

Add the tomato paste, berbere seasoning, and sugar to the onions and garlic.
Cook until a thick paste forms, about 3 minutes. Add the beef stock and beef and bring it to a boil.

Reduce the heat to medium-low to simmer.

Simmer the beef for at least an hour, up to two.

Remove the beef from the cooking liquid and shred it by pulling the chunks apart with two forks.

Add the beef back to the stock mixture and simmer for another 15 minutes.

Niter Kibbeh (Ethiopian Spiced Butter)

1 pound of unsalted butter
1 small onion, minced
6 cloves of garlic, peeled and smashed
2 inches of ginger, peeled and sliced thin
2 3-inch sticks of cinnamon, or 1 teaspoon ground
8 crushed cardamom pods, or 1/2 teaspoon ground
1 teaspoon of fenugreek, whole or ground
1 teaspoon of coriander, whole or ground
2 cloves, or 1/8 teaspoon ground
2 bay leaves

In a saucepan, slowly melt the butter on low heat. Meanwhile, toast the spices. If grinding, toast beforehand.

Add all the spices to the butter, and reduce the heat to a bare simmer. Keep an eye on the pot every few minutes to make sure it’s not boiling as the water evaporates. The milk solids will rise to the surface of the pot as the water cooks out.

Let the butter simmer, with just a few bubbles popping through, for 1 to 1 1/2 hours. Like a good stock, longer cooking is better, but it needs to be gentle so the milk solids don’t burn. If they do, the niter kibbeh will be irreparably bitter.

When the solids have turned a pleasant brown and plenty of time has past, line a mesh strainer with a cheesecloth or paper towel and place it over a small storage container. Strain the butter well, making sure there are no milk solids or spices in the final product. Your niter kibbeh will last for months in the refrigerator. The larger a batch you make, the less butter you’ll lose to straining.

Atakilt Wat (Ethiopian Cabbage, Potatoes, and Carrots)

2 tsp extra virgin olive oil or vegan butter divided
2 cloves garlic minced
1 tsp minced ginger
1 green chili chopped (optional)
1/2 cup chopped onion
1/4 tsp cumin powder
1/2 to 3/4 tsp turmeric powder
1/4 tsp fenugreek seeds or powder
1/4 tsp cardamom powder
1/4 tsp cinnamon powder
1/8 tsp cloves powder
a generous dash of black pepper
3/4 cup sliced carrots
2 medium potatoes chopped, 1.5 loaded cups
1/2 head of cabbage finely chopped
1/2 tsp salt

In a large skillet, add 1 tsp oil and heat at medium. Add garlic, ginger, chili, and onion. Mix, cook for 5 minutes.

Add the cumin, turmeric, fenugreek seeds, cardamom, cinnamon, cloves and black pepper. Mix and cook for 2 minutes to infuse the oil.

Add the carrots, potato and mix well. Add cabbage and 1/4 tsp salt,reduce heat to medium-low. Mix well, cover and cook for 15 minutes. Stir once in between.
Add 1/4 tsp or more salt, and 1 tsp olive oil. Mix in. Deglaze at this time with water if needed Cover and Cook for another 15 minutes or until the potatoes are tender.

Serve hot with Ethiopian flat bread Injera and lentil wat, ethiopian greens(gomen wat)

Tex-Mex Beef and Cauliflower Rice

1 pound riced cauliflower
1 pound ground beef
1 small yellow onion, diced
1 red bell pepper, diced
3 garlic cloves, minced
1 1/2 cups store-bought roasted tomato salsa
1 teaspoon dried oregano
1 tablespoon chili powder
Kosher salt
Freshly ground black pepper
4 large eggs, whisked
6 cherry tomatoes cut in half
1 jalapeño or serrano pepper, thinly sliced crosswise (optional) 1/4 cup fresh cilantro, lightly packed

Preheat the oven to 350°F with the rack in the middle. Heat a large, oven-proof skillet over medium-high heat. Add the beef when the pan is hot.

Break up the meat with a spatula. Cook, stirring, for 5 to 7 min or until it’s no longer pink.

Add the onion and bell pepper. Cook for 5 min until softened.

Add the riced cauliflower and stir to combine. Stir in the minced garlic and cook for 1 min or until fragrant.

Pour in the salsa, and add the oregano and chili powder. Season to taste with salt and pepper.

Remove the skillet from the heat, and pour in the whisked eggs. Gently stir to incorporate, and smooth the top of the casserole with a spatula.

Top with the sliced tomatoes (cut-side up) and hot pepper, if using. Put the skillet in the oven.

Cook for 40 to 45 min or until the eggs are set and browned on the edges. Rest for 5 min, and top with cilantro. Slice and serve.

Extras can be refrigerated for up to 4 days or frozen for up to 4 months.