📝 About This Recipe
Gored Gored is a celebrated Ethiopian delicacy that honors the purity of high-quality beef, served raw and cubed in a vibrant, spicy butter sauce. Unlike its cousin Kitfo, which is minced, Gored Gored preserves the meaty texture of the loin, allowing the bold heat of Berbere and the aromatic depth of Niter Kibbeh to shine. This dish is a communal masterpiece, traditionally reserved for special occasions and cherished for its primal, sophisticated flavor profile.
🥗 Ingredients
The Beef
- 1.5 pounds Beef Tenderloin or Top Sirloin (Premium quality, very fresh, and trimmed of all silver skin)
The Spiced Butter (Niter Kibbeh)
- 1/2 cup Niter Kibbeh (Ethiopian clarified spiced butter, melted)
- 2-3 tablespoons Berbere Spice Blend (Adjust based on heat preference)
- 1 teaspoon Mitmita Powder (Extra hot bird's eye chili blend for finishing)
- 1 teaspoon Kosher Salt (To taste)
Aromatics and Infusions
- 2 tablespoons Awaze Paste (A mixture of Berbere, water, and Tej or red wine)
- 2 cloves Garlic (Very finely minced into a paste)
- 1/2 teaspoon Ginger (Freshly grated)
- 1/4 teaspoon Cardamom Powder (Korerima) (Black cardamom preferred)
- 1 tablespoon Dry Gin or Tej (Ethiopian Honey Wine) (Optional, to brighten the flavors)
For Serving
- 4-6 pieces Injera (Fresh Ethiopian sourdough flatbread)
- 1 cup Ayib (Ethiopian crumbled cottage cheese)
- 1 cup Gomen (Collard greens, steamed and seasoned)
👨🍳 Instructions
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1
Place the beef in the freezer for 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
While the beef chills, gently melt the Niter Kibbeh in a small saucepan over low heat. Do not let it bubble or brown; you want it just liquid and warm.
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3
In a small mixing bowl, create an Awaze paste by whisking together 2 tablespoons of Berbere, the garlic paste, grated ginger, and a splash of Tej or water until it forms a thick, smooth slurry.
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4
Remove the beef from the freezer. Using a very sharp chef's knife, trim away any remaining fat or connective tissue. The texture must be perfectly lean.
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5
Slice the beef into 1-inch thick steaks, then into 1-inch strips, and finally into uniform 1-inch (approx. 2.5cm) cubes. Place the cubes in a large, chilled stainless steel or glass bowl.
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6
Add the prepared Awaze paste and the black cardamom powder to the beef cubes. Use a spoon or gloved hands to toss gently until every cube is lightly coated.
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7
Slowly pour the warm (not hot) Niter Kibbeh over the beef. The warmth of the butter should just barely 'soften' the exterior of the meat without actually cooking it.
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8
Sprinkle the salt and the additional Mitmita powder over the mixture. Mitmita is significantly hotter than Berbere, so add it gradually.
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9
Toss the mixture thoroughly but gently for about 1 minute. The beef should look glossy and vibrant red, coated in a spicy, buttery sheen.
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10
Taste a single cube. Adjust the seasoning with more salt or Berbere if you desire a deeper heat or more saltiness.
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11
Immediately transfer the Gored Gored to a serving platter. If you prefer 'lebleb' (slightly warmed), you can toss the mixture in a warm pan for 30 seconds, but traditional Gored Gored is served raw.
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12
Arrange rolls of Injera around the plate and place small mounds of Ayib (cheese) and Gomen (greens) on the side to provide a cooling contrast to the spice.
💡 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, cumin, and oregano. Avoid using a food processor for this dish; the hand-cut cubes are essential to the authentic mouthfeel of Gored Gored. Keep the meat chilled throughout the preparation process to ensure the best texture and food safety. If the Berbere spice is too intense, increase the amount of Ayib (cheese) served on the side to balance the palate.
🍽️ Serving Suggestions
Serve with plenty of fresh, tangy Injera to scoop up the meat and the spicy butter juices. Pair with a glass of Tej (Ethiopian honey wine) to complement the spicy notes with a touch of sweetness. A cold, crisp lager or a light-bodied red wine like Pinot Noir also works beautifully with the rich, raw beef. Provide extra Mitmita in a small side dish for those who want to dip their beef for an extra kick of heat. Serve alongside 'Gomen' (braised collard greens) to add an earthy, savory element to the meal.