This dish is amazingly aromatic. I cook it in a crock pot started in the morning and by the time I get home for dinner the entire house smells wonderful, like a big beefy hug–it’s the best relaxer after a long day. God, I’m making myself hungry just thinking about the best way to describe this dish…I think I’m going to make it again tonight.
By the way, this sort of recipe–strongly spiced and slow cooked–is a great way to serve wild game that might otherwise be a bit, well, gamey.
Recipe for Ethiopian Beef with Beans
2 1/2 lbs. roast or stew meat
1 lg. onion, chopped
Put a large, heavy-duty pan over high heat. Once it is hot, add a little oil and place the entire roast in there to get a nice sear on the outside, rotating the roast until all sides are seared. Add the chopped onions to the pan and saute until golden brown.
Use a little bit of water or stock from below to de-glaze the pan and transfer everything to a crock pot turned on the high.
Add the following to your crock pot*:
2 1/2 c. water or low-sodium beef broth
1 14-oz. can crushed tomatoes
1 c. dried lima beans or 2 c. cooked**
4 cloves garlic, minced
1 large, dried ancho pepper (or 1 T. dried pepper powder)
1 T. ground ginger
1 T. cayenne
1 tsp. ground cumin
1 tsp. fenugreek seeds
1/2 tsp. tumeric
1/2 tsp. cinnamon
1/2 tsp. cardamon
1/4 tsp. clove
Once the liquid has reached a simmer, turn the crock pot down to low and forget about it. By the time this dish is done, the beef will be falling apart with tenderness (see picture above), 8-10 hours.
Add juice of half a lime or lemon. Salt to taste and enjoy!
We ate this dish over honey-glazed carrots (carrots + oil + honey + heat).
*Don’t be intimidated by the long list of spices. If your missing one or two spices it can still be a great dish.
**If using dried beans, do NOT add salt until the dish is done (or until the beans are sufficiently rehydrated). Salt prevents beans from cooking and it will take substantially longer for them to cook in salted water.