Title: Beef and Cardamom
Categories: Ethiopian
Yield: 8 Servings
3 c Onions, peeled/thinly sliced
-half yellow/half red
1/2 c Spiced butter
2 lb Lean beef, cut into 3/4 inch
-cubes
1/4 c Berbere sauce
1/4 ts Ground cumin
1 ts Ground cardamom seeds
1 ts Grated fresh ginger
2 cl Garlic, crushed
1/2 ts Black pepper
1/2 c Dry red wine
1 c Water
ds Salt to taste
Heat a large frying pan and saute the onion in one tablespoon of the
butter, cover and cook until very tender. Use low heat so that the
onion and butter are not browned. Remove from the pan and set aside.
Heat the pan again and brown the beef over high heat with another
tablespoon of the butter. You will probably need to do this in two
batches. Set aside.
Place the sauteed onions along with the remaining butter in a heavy 6
quart saucepan. Add the Berbere Sauce, cumin, cardamom, ginger,
garlic, black pepper and wine. Bring to a simmer and add the beef.
Bring to a simmer again and add the water. Cook covered until the
beef is very tender about 50 minutes. Stir several times.
If the sauce is not thick enough, cook uncovered for a few minutes to
reduce and thicken the sauce.
