Beef Kitfo With Awase Recipes

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ETHIOPIAN BEEF STEAK TARTAR (KITFO)



Ethiopian Beef Steak Tartar (Kitfo) image

Kitfo is one of the typical dishes of Ethiopian cooking. The main ingredients of Kitfo is beef, clarified butter and mitmita. Mitmita is a very spicy pepper powder which is made of cayenne-type tiny dark-orange chili peppers seasoned with spices such as cloves, cardamom seed and salt.

Provided by yewoinfamilycooking

Categories     Steak

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

2 lbs top round beef (freshly cut)
6 teaspoons ground cayenne pepper (Mitmita*)
4 tablespoons clarified butter (Nitir Kebe)
1 teaspoon cardamom powder (korerima)
1/4 teaspoon garlic powder (optional)
salt and black pepper

Steps:

  • Cut the meat in small pieces; remove fat and seams.
  • In a food processor put small amount of the meat at a time, spread some mitmita, grind until meat is finely chopped; using a fork, remove any residue of fat and seams; place the spicy ground meat in a dish; repeat the process until all required meat is done.
  • In small pot, on a lower heat melt the butter, add the remaining mitmita, false cardamom, (garlic, black pepper, salt, if needed); remove from heat.
  • Combine the spicy ground meat with the spicy butter; using fork and spoon, mix it until completely marinated.
  • Place it in a lightly warm serving dish, serve it immediately with Injera or bread. If preferred, sauté the marinated meat for two to three minutes.
  • Note: As Steak Tartar is uncooked dish, choice of first class quality meat and cleanliness is important.
  • * You will find these spices in Ethiopian or Indian shops/groceries.
  • ** Please go to www.yewoinfamilycooking.com to see how to prepare Purified/Clarified Butter (Nitir Kebe).

Nutrition Facts : Calories 340.8, Fat 22.2, SaturatedFat 10.5, Cholesterol 112.6, Sodium 77.2, Carbohydrate 1.2, Fiber 0.6, Sugar 0.2, Protein 32.8

BEEF KITFO WITH AWASE



Beef Kitfo with Awase image

Kitfo is the ultimate celebration dish in Ethiopia. The spiced raw beef was an important part of my wedding feast, but it is also served after a long vegetable fast. It can be refined, as it is here, but at its simplest, kitfo is simply chunks of raw beef dipped in the spicy dip called awase. We serve several versions of kitfo at Rooster. This one reminds me a little of the English bookmaker sandwich--the one made with roast beef, mustard, and horseradish. You can use the awase as a dip for vegetables, as a sauce for grilled fish, or as a rub for rack of lamb. There are a lot of versions of spiced butter in Ethiopia. My version is true to that made by my wife Maya's tribe, the Gurage. It has a hint of funk, like the funk of fermented foods, the new wave of flavor to follow umami.

Provided by Marcus Samuelsson

Categories     appetizer

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 28

2 tablespoons olive oil
3 tablespoons berbere
1 teaspoon cayenne
1 tablespoon horseradish, preferably freshly grated
Juice of 1 lemon
Kosher salt
2 tablespoons Spiced Butter, plus more as needed, recipe follows
2 shallots, minced
2 cloves garlic, minced
1 jalapeno chile, minced
1 tablespoon berbere
1 teaspoon red wine vinegar
1 teaspoon Chinese mustard
1 pound beef tenderloin, fat trimmed, finely diced
Kosher salt and freshly ground black pepper
Whole-wheat bread
Injera, optional
8 sticks (4 cups) unsalted butter
2 garlic cloves, minced
2 shallots, minced
2-inch piece ginger, peeled, sliced, and smashed
1 1/2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 1/2 teaspoons ajwain
1 1/2 teaspoons fenugreek
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric

Steps:

  • For the awase: Heat the oil in a large skillet over medium heat. Stir in the berbere, cayenne, horseradish and lemon juice and season with salt. Pour the awase into a small bowl without wiping out the skillet. Set aside.
  • For the kitfo: Heat the Spiced Butter in the same skillet over medium heat. Add the shallots, garlic and jalapenos and stir to combine. Add the berbere and more Spiced Butter if the pan looks dry. Add the vinegar, season with salt and simmer until some of the liquid has evaporated, 2 to 3 minutes. Stir in the mustard and cook 1 minute more, then transfer the kitfo base to a small bowl without wiping out the skillet. Set aside and keep warm.
  • Add the whole-wheat bread to the skillet and toast so the bread absorbs the kitfo flavors, about 2 minutes per side.
  • Meanwhile, sprinkle the beef with salt and pepper and toss to combine. Stir in the kitfo base until combined.
  • Put out the bowl of kitfo, the awase and a stack of toasts or injera if desired. Rip off pieces of toast, pile with kitfo and dip in the awase.
  • Melt the butter in a saucepan over low heat. Add the garlic, shallots, ginger, coriander seeds, cumin seeds, ajwain, fenugreek, pepper, cinnamon and turmeric. Simmer very gently for 30 minutes to infuse the flavors. Keep an eye on this; you don't want the milk solids to brown.
  • Skim off all the foam and any floating seeds and let the butter sit for about 10 minutes for the milk solids to settle on the bottom. Carefully pour the spiced butter through a sieve lined with a few layers of cheesecloth into a container, leaving the solids behind. Let it cool, then cover and refrigerate. It will keep for months.

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