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Beef with Berbere and Tomato

April 29, 2016

Beef with Berbere and Tomato

Thinking of Ethiopian cuisine this weekend? You need not go far, our berbere spice lends its fire to many traditional Ethiopian dishes which you can always try doing at home. For a quick Ethiopian meal, you can go for Beef with Berbere and Tomato and experience a payload of flavor that adds brightness and intense mixture of red pepper, clove and ginger for delicious heat!

Serves 6


  • 125ml vegetable oil
  • 5 yellow onions, peeled and thinly sliced (keep one aside)
  • 3 tbsp berbere
  • 1 tin chopped tomatoes
  • 1 kg beef skirt, diced small
  • 2 garlic cloves, minced
  • 4 sprigs fresh rosemary
  • About 125ml red wine
  • 1 tbsp kibe (Ethiopian butter) or unsalted butter
  • 4 medium tomatoes, cut into eighths
  • 2 green chillies, sliced lengthwise into 4 pieces



  1. Heat the oil in a large frying pan and add four of the sliced onions. Fry until softened and translucent – about 10 minutes.
  2. Add the berbere and chopped tomatoes to the onions and simmer gently for 15 minutes.
  3. Add the diced beef, minced garlic and 2 sprigs of rosemary and cook until all the water has been absorbed. Add the wine and simmer for 5 minutes; if the stew looks dry, add a little water.
  4. Add the kibe or butter. Season with salt, and simmer 5 minutes for the flavours to meld.
  5. Add the fresh tomato, remaining sliced onion, green chilli and remaining 2 sprigs of rosemary. Cook until the tomatoes have just softened – about 5 minutes. Serve with injera.


Click here to buy Barbare Spice, and other herbs and spices


Source: The Guardian


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