📝 About This Recipe
Gored Gored is a celebrated Ethiopian delicacy that honors the purity of high-quality beef, served in succulent, unseared cubes. Unlike its finely minced cousin, Kitfo, this dish offers a bold, meaty texture tossed in a vibrant Awaze sauce made of Berbere spices and clarified butter. It is a sophisticated, melt-in-your-mouth experience that captures the fiery, aromatic soul of Addis Ababa's finest eateries.
🥗 Ingredients
The Beef
- 1.5 pounds Beef Tenderloin or Top Round (Premium quality, very fresh, trimmed of all silver skin and gristle)
The Awaze Sauce
- 3-4 tablespoons Berbere Spice Blend (Adjust based on heat tolerance)
- 1/2 cup Niter Kibbeh (Ethiopian Spiced Clarified Butter) (Melted and warm)
- 2 tablespoons Tej (Ethiopian Honey Wine) or Dry Mead (Can substitute with a splash of dry white wine and 1/2 tsp honey)
- 2 cloves Garlic (Finely minced into a paste)
- 1 teaspoon Ginger (Freshly grated)
- 1/2 teaspoon Kosher Salt (To taste)
- 1/4 teaspoon Black Pepper (Freshly ground)
For Serving
- 4-6 pieces Injera (Ethiopian Sourdough Flatbread) (Freshly made or store-bought)
- 1 tablespoon Mitmita Spice (Extra hot chili blend served on the side for dipping)
- 1 cup Ayib (Ethiopian Cottage Cheese) (To balance the heat)
- 2 pieces Green Chilies (Sliced into rounds for garnish)
👨🍳 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 significantly easier to cut clean, uniform cubes.
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2
While the beef chills, prepare the Niter Kibbeh by melting it gently in a small saucepan over low heat until it is liquid and fragrant. Do not let it brown.
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3
In a medium ceramic or glass mixing bowl, whisk together the Berbere spice, minced garlic, grated ginger, salt, and black pepper.
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4
Slowly pour the warm Niter Kibbeh into the spice mixture, whisking constantly until a smooth, thick paste forms.
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5
Add the Tej (honey wine) to the spice paste. This adds a traditional floral sweetness and acidity that cuts through the richness of the butter.
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6
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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7
Slice the beef into long strips about 3/4-inch thick, then cut across the strips to create uniform 3/4-inch cubes.
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8
Transfer the beef cubes into the bowl containing the Awaze sauce.
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9
Using a large spoon or clean hands, gently toss the beef in the sauce until every cube is thoroughly and evenly coated in the red, spiced butter.
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10
Taste a small piece and adjust salt or Berbere if necessary. The beef should be served immediately while the butter is still liquid and the meat is cool.
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11
Spread a fresh piece of Injera onto a large communal platter (Gebeta).
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12
Mound the Gored Gored in the center of the Injera. Garnish with sliced green chilies for an extra pop of color and heat.
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13
Place a small dollop of Ayib (cheese) and a small pile of Mitmita on the side of the platter for dipping.
💡 Chef's Tips
Always source your beef from a trusted butcher and specify it will be eaten raw; freshness is paramount for safety and flavor. If you prefer the meat 'Lebleb' (slightly warmed), you can toss the beef and sauce in a pan over medium heat for just 60 seconds until the butter is piping hot but the meat remains raw in the center. Never use a food processor for Gored Gored; the beauty of the dish lies in the hand-cut, distinct cubes of beef. If you cannot find Niter Kibbeh, you can make a quick version by simmering butter with a pinch of fenugreek, cardamom, and nigella seeds, then straining. Ensure your Berbere is fresh; old spices will result in a dusty, bitter flavor rather than a bright, floral heat.
🍽️ Serving Suggestions
Serve with plenty of extra Injera; the bread is your only utensil for scooping up the beef and soaking up the spiced butter. Pair with a cold Ethiopian lager or a glass of Tej (honey wine) to balance the intense spice of the Berbere. A side of Gomen (slow-cooked collard greens) provides a nice nutritional and textural contrast. Offer a bowl of warm water and lemon slices for guests to wash their hands before and after the meal. Follow the meal with a traditional Ethiopian coffee ceremony to aid digestion after the rich, spicy beef.