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Ethiopian Beef Wat, Berbere-Braised

The wat tradition applied to beef — chunks slow-braised in a deeply spiced berbere sauce until completely fork-tender.
Print Recipe
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Course: Main Course
Cuisine: East African
Servings: 6 servings
Calories: 410kcal

Ingredients

  • 2.5 lb beef chuck cut into large chunks
  • 1/4 cup niter kibbeh or ghee
  • 2 onions finely chopped
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 3 tbsp berbere spice blend
  • 2 tbsp tomato paste
  • 2 cups beef broth
  • Salt to taste

Instructions

  • In a dry, heavy pot over low heat, cook onions alone, stirring often, 15–20 minutes until deeply softened. Do not add fat yet.
  • Add niter kibbeh, garlic, and ginger. Cook 3 minutes until fragrant.
  • Stir in berbere, cook 2 minutes to bloom the spices.
  • Add tomato paste, cook 1 minute.
  • Add beef chunks, tossing to coat in the spiced base.
  • Pour in broth, bring to a simmer, cover, and cook 1 hour 15 minutes to 1 hour 30 minutes until the beef is completely fork-tender.
  • Season with salt and serve hot.

Nutrition

Serving: 1serving | Calories: 410kcal | Protein: 36g | Fat: 26g | Fiber: 2g
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