Tibs

Tibs

A classic Ethiopian celebration dish: tender cubes of beef seared with onion, garlic, rosemary and chilli in fragrant niter kibbeh (spiced clarified butter). Traditionally served sizzling hot on a platter with injera for scooping.

Prep

15 min

Cook

20 min

Total

35 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •600 g (1 lb 5 oz) beef sirloin or fillet, cut into 2 cm cubes; lamb leg works equally well
• •80 g (⅓ cup) niter kibbeh, Ethiopian spiced clarified butter; homemade or from an Ethiopian grocer
• •1 large red onion, sliced into thin half-moons
• •4 cloves garlic, finely minced
• •1 tbsp fresh rosemary, chopped; Ethiopian tibs often uses generous amounts
• •1–2 tsp Ethiopian chilli powder, or mitmita/berbere, to taste
• •1 tsp kosher salt, adjust to taste
• •0.5 tsp (½ tsp) black pepper, freshly ground
• •1 piece injera, to serve; one large round per person

Steps

1. 1 Pat the beef cubes very dry with paper towels and season with salt and pepper. Dry meat browns properly; wet meat steams.
2. 2 Place a heavy skillet (traditionally a wide, flat pan) over high heat and add the niter kibbeh. Heat until the butter is melted and just shimmering — it should be very hot but not smoking.
3. 3 Add the beef in a single layer and sear without stirring for about 1 minute, then toss and sear another 1–2 minutes until well browned on all sides. The beef is safe and best when just cooked to medium, internal temperature 63°C / 145°F; do not overcook or the meat will toughen. Remove the beef and set aside.
4. 4 Reduce the heat to medium-high. Add the sliced onion to the same pan with a little more niter kibbeh if needed and sauté for 3–4 minutes until softened and lightly browned at the edges.
5. 5 Add the garlic, rosemary and chilli powder (or mitmita/berbere). Stir constantly for 30 seconds until fragrant — taking care not to burn the spices.
6. 6 Return the beef to the pan along with any resting juices. Toss for about 1 minute so the meat is coated in the spiced butter and warmed through.
7. 7 Taste and adjust seasoning. Transfer to a hot platter and serve immediately, sizzling, with rolled injera alongside for scooping.