📝 About This Recipe
Gored Gored is a sophisticated and primal staple of Ethiopian high-land cuisine, celebrated for its purity and bold, spicy profile. Unlike its cousin Kitfo, which is minced, Gored Gored features succulent cubes of high-quality raw beef tossed in a warm, aromatic blend of spiced clarified butter and fiery berbere. It is a dish that honors the natural texture of the meat, offering a melt-in-your-mouth experience that is both deeply savory and invigoratingly spicy.
🥗 Ingredients
The Beef
- 1.5 pounds Beef Tenderloin or Top Round (Premium quality, very fresh, trimmed of all silver skin and fat)
The Infusion
- 1/2 cup Niter Kibbeh (Ethiopian Spiced Clarified Butter) (Melted and kept warm)
- 3 tablespoons Berbere Spice Blend (Adjust based on heat preference)
- 1 teaspoon Mitmita (Extra Hot Chili Blend) (Optional, for extra heat)
- 2 tablespoons Awaze Sauce (A paste made of berbere, water, and garlic)
- 1 teaspoon Kosher Salt (To taste)
- 1/2 teaspoon Black Pepper (Freshly cracked)
Aromatics and Sides
- 4 large pieces Injera (Ethiopian Flatbread) (Fresh and tangy)
- 1/4 cup Red Onion (Very finely minced)
- 2 pieces Green Chilies (Jalapeño or Serrano) (De-seeded and sliced into rings)
- 1 piece Lemon (Cut into wedges)
👨🍳 Instructions
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1
Place the beef in the freezer for about 15-20 minutes before starting. This firms up the muscle fibers, making it much easier to achieve clean, precise cubes.
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2
Using a very sharp chef's knife, trim any remaining connective tissue, silver skin, or exterior fat from the beef. Gored Gored relies on a lean, tender texture.
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3
Slice the beef into uniform 3/4-inch (2 cm) cubes. Ensure the cubes are consistent in size so they coat evenly with the spiced butter.
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4
In a small saucepan over low heat, gently melt the Niter Kibbeh. It should be warm to the touch but not bubbling or hot enough to cook the meat.
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5
In a large stainless steel or glass mixing bowl, whisk together the melted Niter Kibbeh, berbere spice, mitmita (if using), and salt.
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6
Add the awaze sauce to the butter mixture and whisk until a smooth, emulsified, deep-red sauce forms.
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7
Add the beef cubes to the bowl. Using a large spoon or clean hands, gently toss the meat until every cube is thoroughly lacquered in the spiced butter.
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8
Taste a small piece of the beef. Adjust the seasoning with more salt or berbere if necessary. The flavor should be bold, buttery, and spicy.
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9
Fold in the finely minced red onions and half of the sliced green chilies, ensuring they are distributed throughout the meat.
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10
Immediately transfer the Gored Gored to a serving platter or individual plates lined with a fresh piece of injera.
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11
Garnish with the remaining green chili rings and lemon wedges on the side for a bright, acidic contrast.
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12
Serve immediately while the butter is still liquid and the meat is cool.
💡 Chef's Tips
Always source your beef from a trusted butcher and inform them you are consuming it raw; freshness is paramount for safety and flavor. If you cannot find Niter Kibbeh, you can make a quick version by simmering clarified butter with a pinch of fenugreek, cardamom, and ginger. Avoid over-mixing the meat, as the heat from your hands can start to melt the fat and change the texture of the beef. For those wary of completely raw meat, you can 'flash-sear' the cubes in the warm butter for 30 seconds, though traditional Gored Gored is served raw.
🍽️ Serving Suggestions
Serve with extra 'Awaze' (a spicy dipping paste) and 'Mitmita' powder on the side for guests who want more heat. Pair with a crisp, cold Ethiopian lager or a dry honey wine (Tej) to cut through the richness of the butter. Always provide plenty of fresh, room-temperature Injera; it is used as your primary utensil to scoop up the beef. A side of Ayib (Ethiopian fresh cheese) or steamed collard greens (Gomen) provides a cooling balance to the spice.