Rich, deeply spiced beef stew slow-cooked with berbere, caramelized onions, and tesmi until the meat is meltingly tender.
Instructions
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1
Dry-sauté diced onions in a heavy pot over medium-low heat for thirty minutes, stirring frequently until reduced to a dark brown paste.
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2
Add tesmi, garlic, ginger, and berbere, stir continuously for three minutes until deeply fragrant.
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3
Add tomato paste, cook for two minutes, then add beef cubes and toss to coat thoroughly in the spice paste.
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4
Add water, bring to a gentle simmer, cover and cook on low heat for ninety minutes until beef is fork-tender.
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5
Season with salt and pepper, simmer uncovered for ten more minutes to thicken the sauce.
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6
Serve on injera with the rich sauce pooled around the tender meat pieces.
Did You Know?
The quality of an Eritrean cook is often judged by their tsebhi siga, specifically the depth of caramelization in the onion base.
The Story Behind Tsebhi Siga
Tsebhi siga is the beef counterpart to the iconic tsebhi derho and holds equal status in Eritrean celebrations. The dish demands patience, particularly in the onion caramelization stage that forms the flavor foundation. Eritrean herding traditions provided abundant beef, and this stew became the way to transform tougher cuts into something extraordinary through slow cooking and bold spicing.
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