sik sik we't (beef stew in red pepper sauce)
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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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yield
6 serving(s)
prep time
20 Min
cook time
1 Hr 40 Min
method
Stove Top
Ingredients For sik sik we't (beef stew in red pepper sauce)
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2 conions, finely chopped
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1/3 cniter kebbeh (spicy ghee)
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2 cgarlic, finely chopped
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2 tspginger root, finely chopped
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1/4 tspfenugreek seeds, freshly ground
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1/8 tspcloves, ground
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1/8 tspallspice, ground
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1/8 tspnutmeg, freshly ground
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1/4 cpaprika
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2 tspberbere or awaze (red chile powder)
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2/3 cdry red wine
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1/2 cwater
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1 lgtomato, pureed
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2 tspsalt
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3 lblean boneless beef, cut into 1-inch cubes
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freshly ground black pepper
How To Make sik sik we't (beef stew in red pepper sauce)
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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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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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3Add the paprika and berbere, and stir over low heat for 2-3 minutes.
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4Stir in the wine, water, pureed tomato and salt, and bring the liquid to a boil.
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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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6Add a few grindings of pepper and taste for seasoning.
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7To serve, transfer the entire contents of the casserole to a deep heated platter or bowl.
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