Ethiopian Beef Tibs

In a saucepan, melt the butter over medium heat. Add the sliced red onion, minced garlic, ginger, cumin seeds, thyme, oregano, cardamom seeds, turmeric, and fenugreek. Cook, stirring occasionally, until the onions are softened and fragrant, about 5-7 minutes.

Continue to cook the mixture, stirring, until the butter solids separate from the clarified butter. Skim off the milk solids that rise to the surface and discard them. The clarified butter should be a clear, bright yellow. This process allows the butter to be cooked at a higher heat.

Strain the clarified butter through a fine-mesh sieve into a bowl, discarding the solids. Set aside.

Cut the beef tenderloin into bite-sized cubes. Trim any excess fat, but reserve some for flavor. The recipe uses tenderloin for its tenderness, but other cuts can be used if cooked longer.

Wash and chop the broccoli rabe and kale into bite-sized pieces. Ensure they are thoroughly washed.

Finely mince the garlic and grate or mince the ginger. Slice the jalapeños, removing seeds if you prefer less heat.

Heat a cast iron skillet over medium-high heat. Add a tablespoon of canola oil.

Add the beef cubes to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding. Season with salt and pepper. Sear the beef on all sides until browned, about 2-3 minutes per side. Remove the beef from the skillet and set aside.

Add the remaining canola oil to the same skillet. Add the sliced red onions and jalapeños. Sauté until the onions are softened and caramelized, about 5-7 minutes.

Add the minced garlic and ginger to the skillet. Cook for another minute until fragrant.

Stir in the berbere spice blend. Add the crushed tomatoes, red wine vinegar, and Dijon mustard. Cook for 2 minutes, stirring to combine.

Add the chopped broccoli rabe and kale to the skillet. Stir to combine with the onion mixture. Then, add the seared beef back into the skillet. Add the chopped tomatoes.

Stir everything together. Reduce the heat to medium-low, cover, and simmer for about 10-15 minutes, or until the greens are wilted and tender, and the beef is cooked through. Stir occasionally.

Stir in the chopped cilantro just before serving.

Spoon the tibs onto a platter lined with injera. Dollop small portions of ayib (Ethiopian fresh cheese) around the platter and sprinkle some berbere spice on the injera for garnish.

Serve immediately with extra injera for scooping. Tear off pieces of injera and use them to scoop up the tibs and sauce.