📝 About This Recipe
Derek Tibs is a celebrated Ethiopian classic, known for its intense, concentrated flavors and satisfyingly chewy yet tender texture. Unlike other saucy stews, this 'dry' sauté relies on high heat and the rendered fat of the beef to create a caramelized crust that locks in the spice of Berbere and the richness of Niter Kibbeh. It is a communal centerpiece often served on sizzling cast iron, embodying the smoky, aromatic essence of Addis Ababa’s finest grill houses.
🥗 Ingredients
The Meat
- 2 pounds Beef Sirloin or Ribeye (cut into 1-inch cubes, patted very dry)
- 1 teaspoon Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Aromatics and Fat
- 4 tablespoons Niter Kibbeh (Ethiopian Spiced Clarified Butter) (can substitute with ghee if necessary)
- 2 medium Red Onion (thinly sliced into half-moons)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (finely grated)
- 1-2 tablespoons Berbere Spice Blend (adjust based on desired heat level)
The Finish
- 2-3 pieces Jalapeño or Serrano Peppers (deseeded and sliced into long strips)
- 2 sprigs Rosemary (fresh)
- 2 tablespoons Tej (Ethiopian Honey Wine) or Dry White Wine (for deglazing)
- 1 small Tomato (seeded and diced (optional for a hint of moisture))
👨🍳 Instructions
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1
Begin by prepping the beef. Ensure the cubes are at room temperature and pat them thoroughly with paper towels to remove excess moisture; this is crucial for achieving a 'dry' sear.
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2
Heat a heavy-bottomed stainless steel skillet or a cast-iron pan over medium-high heat. Do not add oil yet; we want the pan to be very hot.
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3
Add the beef cubes to the dry pan in a single layer. Let them sear undisturbed for 3-4 minutes until they release their juices and begin to brown deeply on one side.
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4
Continue to sauté the meat for another 5-7 minutes, allowing the liquid that comes out of the meat to evaporate completely. The meat should start to sizzle in its own rendered fat.
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5
Once the pan is dry and the meat is browned, add the Niter Kibbeh (spiced butter). Stir well to coat every piece of beef in the aromatic fat.
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6
Add the sliced red onions to the pan. Sauté for 4-5 minutes until the onions become translucent and start to pick up the brown bits (fond) from the bottom of the pan.
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7
Stir in the minced garlic and grated ginger. Cook for just 1 minute until fragrant, being careful not to burn the garlic.
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8
Sprinkle the Berbere spice blend over the mixture. Stir constantly for 2 minutes to toast the spices, which unlocks their deep smoky flavor.
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9
Deglaze the pan with the Tej or white wine, scraping the bottom of the pan to incorporate all that flavor back into the meat.
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10
Toss in the sliced jalapeños and the fresh rosemary sprigs. The rosemary provides a signature woodsy aroma common in traditional Ethiopian preparation.
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11
If using the diced tomato, add it now. Sauté for another 2-3 minutes until the peppers are slightly softened but still vibrant green.
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12
Season with salt and black pepper to taste. Remove the rosemary sprigs before serving.
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13
Transfer the Derek Tibs immediately to a warm platter or a sizzling iron fajita plate for that authentic restaurant presentation.
💡 Chef's Tips
For the best texture, use a high-quality cut like ribeye which has enough fat to stay juicy during the dry-fry process. If you cannot find Niter Kibbeh, make a quick version by melting butter with a pinch of cumin, cardamom, and fenugreek. Avoid overcrowding the pan; if necessary, sear the meat in two batches to ensure it browns rather than steams. The 'Derek' in Derek Tibs means 'dry'—resist the urge to add water or stock; the flavor should be concentrated and the meat slightly crispy on the edges.
🍽️ Serving Suggestions
Serve hot on top of a large piece of Injera (sour fermented flatbread) to soak up the spiced butter. Pair with a side of 'Awaze' (a spicy dipping sauce made of Berbere and wine) for an extra kick. Balance the heat with a side of Gomen (collard greens) or a simple Ethiopian tomato salad (Timatim Salata). Accompany the meal with a cold Ethiopian lager or a glass of traditional Tej (honey wine).