📝 About This Recipe
Gomen Besiga is a soul-warming Ethiopian staple that perfectly balances the earthy, mineral notes of slow-simmered collard greens with succulent morsels of beef. Infused with the aromatic complexity of Niter Kibbeh (spiced clarified butter) and a fragrant blend of garlic, ginger, and green chilies, this dish represents the heart of Ethiopian home cooking. It is a nutritious, flavorful masterpiece that highlights the beauty of simple ingredients transformed through traditional spice profiles.
🥗 Ingredients
The Meat and Aromatics
- 1.5 pounds Beef Chuck Roast (cut into 1-inch cubes)
- 2 large Red Onion (finely minced)
- 4 tablespoons Niter Kibbeh (Ethiopian spiced clarified butter; can sub with ghee)
- 6 cloves Garlic (minced into a paste)
- 2 tablespoons Fresh Ginger (finely grated)
The Greens and Spices
- 2 pounds Collard Greens (stems removed, leaves finely chopped)
- 1/2 teaspoon Mekelesha or Cardamom Powder (ground)
- 1/2 teaspoon Turmeric Powder (for color and earthiness)
- 2-3 pieces Jalapeño or Serrano Peppers (deseeded and sliced lengthwise)
- 1 teaspoon Salt (or to taste)
- 2 cups Water or Beef Stock (added in stages)
👨🍳 Instructions
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1
Begin by prepping your greens. Wash the collard greens thoroughly, remove the tough center ribs, and stack the leaves to slice them into very thin ribbons (chiffonade). This ensures they cook evenly and absorb the flavors.
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2
In a large, heavy-bottomed pot or Dutch oven, add the minced onions over medium heat. Cook the onions dry (without oil or butter) for about 8-10 minutes, stirring frequently until they are soft and the moisture has evaporated.
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3
Add the Niter Kibbeh to the onions. Once melted and bubbling, stir in the minced garlic and grated ginger. Sauté for 2-3 minutes until the kitchen becomes incredibly fragrant.
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4
Increase the heat slightly and add the cubed beef to the pot. Brown the meat on all sides for about 5-7 minutes, allowing it to sear and develop a deep flavor profile.
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5
Stir in the turmeric and salt. Pour in 1 cup of water or beef stock, bring to a gentle simmer, cover the pot, and let the beef cook for about 25-30 minutes until it begins to tenderize.
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6
Add the chopped collard greens to the pot in batches. It may look like a lot of greens, but they will wilt down significantly as they cook.
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7
Stir the greens well to coat them in the spiced butter and beef juices. Add the remaining cup of water or stock if the pot looks too dry.
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8
Reduce the heat to low, cover tightly, and simmer for another 30-40 minutes. The greens should be very tender and have turned a dark, olive green color.
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9
About 10 minutes before finishing, stir in the sliced jalapeños and the ground cardamom or Mekelesha spice blend. This adds a fresh kick and a final floral aroma.
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10
Taste the Gomen Besiga and adjust the salt as needed. The liquid should have mostly reduced to a thick, flavorful sauce that coats the meat and greens.
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11
Remove from heat and let the dish rest for 5 minutes before serving to allow the flavors to settle and harmonize.
💡 Chef's Tips
For the most authentic flavor, do not skip the Niter Kibbeh; its unique blend of spices defines the dish. If you cannot find collard greens, kale or mustard greens make excellent substitutes, though cooking times may vary. Always cook your onions dry first; this traditional Ethiopian technique develops a sweetness that fat-frying cannot replicate. Don't rush the greens; they should be silky and tender, not crunchy like a salad. If you prefer a spicier dish, leave the seeds in the jalapeños or add a pinch of Mitmita (hot chili blend).
🍽️ Serving Suggestions
Serve hot on top of a large piece of fresh Injera (sour fermented flatbread). Pair with other Ethiopian sides like Misir Wot (red lentils) or Kik Alicha (yellow split peas). Accompany with a side of Ayib (Ethiopian soft cheese) to cool the palate. A crisp, dry white wine or a traditional Ethiopian honey wine (Tej) complements the richness perfectly. Enjoy traditionally by using pieces of Injera as your only utensil to scoop up the beef and greens.