Pairs well with Grilled Beef in a Clay Pot (Shekla Tibs)
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Grilled Beef in a Clay Pot (Shekla Tibs)
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A traditional Ethiopian dish featuring marinated and grilled beef, served in a clay pot.
00:45:00 total
Serves 4
medium
Meat Main Course
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Ingredients
- beef steak meat - watch the video to see (with a blend of muscle and fat)
- hot pepper paste (YeBerbera Awaze) - watch the video to see
- spicy mustard (Senafich) - watch the video to see
- Mitmita - watch the video to see (grounded hot spice mix)
- rosemary - watch the video to see
- red onions - watch the video to see
- jalapeño - watch the video to see
- powdered thyme - watch the video to see
- rosemary powder - watch the video to see
- black pepper - watch the video to see
- garlic powder - watch the video to see
- vegetable oil - watch the video to see (for frying)
- salt - watch the video to see
Instructions
- Prepare the Meat: Slice the beef steak meat into strips, ensuring each piece has a blend of muscle and fat.
- Make the Marinade: Mix garlic powder, a dash of oil, salt, black pepper, rosemary powder, and powdered thyme. Incorporate with the meat and let it marinate for 15 to 30 minutes.
- Heat the Clay Pot: Place coal inside the clay plate and heat it up. If using a gas stove, be cautious and ensure the coal does not fall through the opening.
- Fry the Meat: After marinating, carefully place the meat into a pan of hot oil. Fry until cooked to preference, turning once to ensure even cooking.
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