sik sik we't (beef stew in red pepper sauce)
This Ethiopian stew is traditionally accompanied by injera or spice bread, but may also be eaten with Arab-style flat bread or hot boiled rice. Plain yogurt may be served with the wat from separate bowls.
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prep time
20 Min
cook time
1 Hr 40 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 2 cups onions, finely chopped
- 1/3 cup niter kebbeh (spicy ghee)
- 2 cups garlic, finely chopped
- 2 teaspoons ginger root, finely chopped
- 1/4 teaspoon fenugreek seeds, freshly ground
- 1/8 teaspoon cloves, ground
- 1/8 teaspoon allspice, ground
- 1/8 teaspoon nutmeg, freshly ground
- 1/4 cup paprika
- 2 teaspoons berbere or awaze (red chile powder)
- 2/3 cup dry red wine
- 1/2 cup water
- 1 large tomato, pureed
- 2 teaspoons salt
- 3 pounds lean boneless beef, cut into 1-inch cubes
- - freshly ground black pepper
How To Make sik sik we't (beef stew in red pepper sauce)
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Step 1In a heavy 4-5 quart enameled casserole, cook the onions over moderate heat for 5-6 minutes, until they are soft and dry. Stir often.
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Step 2Stir in the niter kebbeh and when it begins to splutter, add the garlic, ginger, fenugreek, cloves, allspice and nutmeg, stirring well after each addition.
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Step 3Add the paprika and berbere, and stir over low heat for 2-3 minutes.
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Step 4Stir in the wine, water, pureed tomato and salt, and bring the liquid to a boil.
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Step 5Add the beef cubes and turn them about with a spoon until they are evenly coated with the sauce. Then reduce the heat to low. Cover the pan partially and simmer the beef for about 1 1/2 hours.
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Step 6Add a few grindings of pepper and taste for seasoning.
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Step 7To serve, transfer the entire contents of the casserole to a deep heated platter or bowl.
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