Experience the vibrant flavors of Ethiopian cuisine with Marcus Samuelsson's Tibs recipe. This sizzling, spicy, and aromatic dish will transport your taste buds straight to the heart of Addis Ababa!
What is Tibs?
Tibs is a popular Ethiopian dish, known for its flavorful combination of tender meat, spices, and aromatic ingredients. It's often served with injera, a spongy flatbread that is a staple of Ethiopian cuisine.
When I take people out for Ethiopian food for the first time, this chicken stew, called doro wett (also spelled as doro we’t, doro wat, and doro wet), is a great introduction. It’s the first Ethiopian dish I ever had, and I immediately liked the tender meat, the spicy eggs, and the flavorful sauce laced with berbere and ginger.
How to Cook Beef Tibs (Ethiopian Food) || የጥብስ አሰራር
Tibs Recipe
Here's a detailed guide to creating Marcus Samuelsson's version of Tibs at home:
Ingredients:
- 1 lb beef tenderloin (455 g), cubed
- Canola oil, to taste
- ½ teaspoon kosher salt, plus more to taste
- Pepper, to taste
- 1 tablespoon berbere, plus more to taste
- 2 cups broccoli rabe (80 g), roughly chopped
- 2 teaspoons spiced butter, niter kibbeh, or clarified butter
- 1 medium red onion, thinly sliced
- 2 cloves garlic, minced
- 1 inch (2 cm) piece of ginger, peeled and minced
- 2 jalapeños, sliced
- 2 sprigs fresh rosemary, leaves chopped
- ½ teaspoon ground cumin
- ½ cup crushed tomato (100 g), canned
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 2 medium tomatoes, chopped
- 2 teaspoons fresh cilantro, chopped
- Injera, for serving
- Ayib (Ethiopian cheese), for serving
Instructions:
- Cut the beef tenderloin into cubes. Reserve any fat trimmings and other scraps.
- Heat the canola oil in a large skillet over high heat. Add the beef scraps and stir to season the pan.
- Add the cubed beef to the skillet and season to taste with salt, pepper, and berbere. Sear the meat for 2 minutes, then remove from the pan and let rest. Keep any meat juices behind in the pan.
- To the pan, add the broccoli rabe and cook until wilted. Remove from the pan and set aside.
- Add a drizzle of canola oil and the kibbeh to the same pan over medium heat. Once the kibbeh is melted, add the onion, garlic, ginger, and jalapeños and sauté for 3 minutes, until starting to soften.
- Add the rosemary, cumin, and cook for one minute. Add the crushed tomatoes, red wine vinegar, mustard, berbere, and cooked broccoli rabe. Cook for 3 minutes, until simmering.
- Return the beef to the pan, along with the chopped tomatoes and cilantro. Simmer for 2 minutes to allow the flavors to meld. Remove the pan from the heat.
- Serve the tibs over injera, garnished with berbere and ayib.
- Enjoy!
Don’t be alarmed when the sauce doesn’t bind together and thicken like a traditional European-style sauce-it should in fact be liquidy and broken to soak into the injera it is served on.
Read also: Ethiopian Cuisine: Philadelphia Guide
Combine the onions, a pinch of salt, and half of the spiced butter in a Dutch oven or other large deep pot over low heat. Cook, stirring occasionally, until the onions are golden, about 15 minutes. Add 2 cups of the chicken stock and the chicken legs and thighs, bring to a simmer, and simmer for 15 minutes. Add the remaining ½ cup chicken stock and the wine, bringing back to a simmer, and simmer for 10 minutes. Gently stir in the lime juice and eggs and simmer for another 5 minutes. The sauce will be loose and soupy.
Nutritional Information (per serving):
Estimated values based on one serving size.
| Nutrient | Value |
|---|---|
| Calories | 120 |
| Fat | 4g |
| Carbs | 5g |
| Fiber | 2g |
| Sugar | 2g |
| Protein | 14g |
Read also: Authentic Ethiopian Cuisine
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