Entree: Ethiopia – Central Culinary Region – ጎመን በስጋ ➤ Gomen besiga (Stewed collard greens cooked with seasoned beef in Ethiopian spiced butter)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 1 lb (454 g) beef stew meat, cut into 1-inch (2.5 cm) cubes
- 1 lb (454 g) collard greens, stems removed and coarsely chopped
- 3 tbsp (45 ml) niter kibbeh (Ethiopian spiced clarified butter)
- 1 large onion, about 8 oz (225 g), thinly sliced
- 3 cloves garlic, minced
- 1 tbsp (15 ml) fresh ginger, minced
- 1 tbsp (15 ml) tomato paste
- 1 tsp (2 g) berbere spice (adjust to taste)
- 1/2 tsp (2.5 g) ground turmeric
- 1/2 cup (120 ml) beef stock or water
- 1 tbsp (15 ml) lemon juice
- Salt and freshly ground black pepper, to taste

Instructions

1. Pat the beef cubes dry and season with salt and pepper. In a heavy skillet or Dutch oven over medium-high heat, melt 1 tbsp (15 ml) of niter kibbeh and brown the beef in batches until well seared; remove and set aside.
2. Add remaining niter kibbeh to the pot. Sauté the sliced onion over medium heat until soft and translucent, about 8–10 minutes.
3. Stir in the garlic and ginger and cook 1 minute more until fragrant. Add the tomato paste, berbere, and turmeric; cook 2 minutes to bloom the spices.
4. Return the seared beef to the pot, add the beef stock, bring to a simmer, cover, and cook 25–30 minutes until beef is nearly tender.
5. Add the chopped collard greens, tucking them into the liquid. Cover and continue to simmer 10–15 minutes until the greens are tender and beef is fully cooked.
6. Stir in lemon juice, adjust seasoning with salt and pepper, and finish with a small pat of niter kibbeh if desired. Serve hot with injera, flatbread, or rice.