Tuesday, February 18, 2014

Ruz be T'ibs

T'ibs is an old favorite of mine from Ethiopia and since I still have a bunch of berbere I decided to try my hand at making t'ibs before Lent arrives. (Actually, before Monday arrives - in the Byzantine Rite we stop eating meat a week before Lent actually begins.)

Since I forgot to get the process to make injera started early enough I had this round of t'ibs with rice, which tasted nice and balanced the spiciness of the berbere nicely. If you can, make or buy injera to serve with the t'ibs, but if that's not an option rice, quinoa, or even some mashed potato would work just as well.

Ruz be T'ibs

4 tablespoons of nit'ir qibay, ghee, or butter
2 medium onions (chopped)
3-inch piece of ginger (minced)
6 to 10 cloves of garlic (crushed or minced)
6 to 8 tablespoons of berbere 
Ruz be T'ibs
Salt (to taste)
1 tablespoon of olive oil
1 pound of beef sirloin (cubed)
1/4 cup of red wine
Rice (if desired)

1) Lord, bless!
2) Saute the onions and ginger in the qibay over medium heat until they begin to soften, at which point add the garlic and berbere and continue sauteing over medium-low heat.
3) Once you've begun sauteing the garlic and berbere heat the olive oil over medium heat in a large pan and cook the cubed beef (1-inch cubes are a good size to aim for) to your desired tenderness. Add the finished beef to the sauteing onions along with the wine and salt, partially cover, and cook for 30 to 45 minutes, stirring occasionally.
4) Serve the finished t'ibs over injera, rice, or what have you and enjoy!

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