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Derek Tibs

Serves 4 to 6 Entree meat

Derek Tibs

Derek Tibs is a staple in the bustling kitchens of Addis Ababa, where its inviting aroma is a familiar call to gather. This dish is woven into the everyday tapestry of Ethiopian life, with its roots firmly planted in home cooking. It exemplifies the direct and generous flavors that a family cook cherishes, making it a beloved centerpiece at the table.

The taste of Derek Tibs is a vibrant mix of tender beef, aromatic niter kibbeh, and the warmth of berbere, all balanced by the freshness of tomatoes and chilies. The sprig of rosemary lends an earthy undertone, while the soft injera serves as both a plate and a utensil, soaking up the savory juices and completing the experience.

Ingredients

  • 800 g (1 3/4 lb)beef sirloin — cut into bite-size cubes
  • 1red onion — cut into wedges
  • 3 clovesgarlic — minced
  • 1 tbspfresh ginger — minced
  • 2green chilies — slit lengthwise
  • 2tomatoes — cut into wedges
  • 3 tbspniter kibbeh
  • 1 tbspberbere
  • 1 sprigfresh rosemary — optional
  • 1 tspfine salt
  • as neededinjera — for serving

Method

  1. Begin by cutting the 800 g (1 3/4 lb) beef sirloin into bite-sized cubes, about 1 inch each. Pat the pieces dry with paper towels to ensure they sear properly. Heat a heavy skillet over high heat until it is almost smoking, which will help achieve a good sear on the meat.
  2. Add 3 tablespoons of niter kibbeh to the hot skillet, allowing it to melt and coat the bottom. Quickly add the beef cubes in a single layer, searing them without stirring for about 1-2 minutes until they develop a deep brown crust on one side. Flip the pieces to sear the other sides, ensuring the beef remains juicy inside.
  3. While the beef is searing, cut 1 red onion into wedges, mince 3 cloves of garlic, grate 1 tablespoon of fresh ginger, and slice 2 green chilies. Add these aromatics to the skillet with the beef, tossing them together. Cook until the onion wedges start to char at the edges and the garlic becomes fragrant, about 2-3 minutes.
  4. Dice 2 tomatoes and add them to the skillet along with 1 tablespoon of berbere. Stir everything together so the tomatoes break down slightly and the spices coat the beef and vegetables. Let the mixture cook for another 2-3 minutes until the sauce thickens and clings to the meat.
  5. Season the dish with 1 teaspoon of fine salt and add 1 sprig of fresh rosemary. Stir to combine and let the rosemary infuse its aroma into the dish for about a minute. Serve the Derek Tibs sizzling hot, accompanied by injera, allowing everyone to enjoy the vibrant flavors.
Cover of Authentic Ethiopian Cuisine
From the cookbook

Authentic Ethiopian Cuisine

This recipe is from Authentic Ethiopian Cuisine by Yassine Sbiti — the Ethiopian volume in the ComidaTime International Cuisines series.

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