"Ethiopians are serious about their meat," says Alemayoh of Saba's Ethiopian in Melbourne. "This comes from the fact that many go vegan for a great part the year for religious practice. There are restaurants that specialise in making this dish and nothing else."
Saba Alemayoh's derek tibs (Ethiopian beef short ribs with capsicum)
Ribs, slowly braised with berbere spice, with the gentle sweetness of capsicums – there's nothing better.
- 20 mins preparation
- 2 hrs 30 mins cooking
- Serves 4
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Ingredients
- 1 tbsp neutral oil, such as sunflower, plus extra
- 3 beef short ribs, cut into 5-6cm pieces
- 5 rosemary sprigs
- 1 tsp berbere (see note)
- 1 red onion, thinly sliced
- 2 red capsicums, thinly sliced
- 2 long green chillies (optional), coarsely chopped
Method
- 1Heat oil in a deep saucepan over high heat, then add beef and turn occasionally for the fat to render and beef to brown (5-7 minutes). Reserve beef fat, then add rosemary and berbere to pan, season with salt and stir to combine. Return beef to the pan, add ½ cup water, then cover and simmer very gently over low heat (2-2½ hours).
- 2Meanwhile, combine beef fat with enough oil to make up to 2 tbsp and place over medium heat in a separate saucepan. Add onion, capsicum and chilli and stir over high heat until softened slightly (3-4 minutes). Add meat and cooking juices, cook until juices are reduced to a sauce (4-6 minutes). Serve scattered with chilli (optional).
Notes
Berbere is an Ethiopian spice mix. It's available from specialist spice shops, or online from herbies.com.au
