Editorial sample recipeEthiopianintermediateHalalGluten-FreeDairy-Free

Ethiopian Berbere Beef Shank Stew With Fenugreek

Name: Ethiopian Berbere Beef Shank Stew With Fenugreek
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 1.5 lbs halal beef shank, cut into one inch pieces; 2 tbsp vegetable oil; 2 medium red onions, finely chopped; 4 cloves garlic, minced; 1.5 tbsp berbere spice blend; 0.5 tsp ground fenugreek; 2 tbsp tomato paste; 1.5 cups halal beef broth; 0.5 tsp salt

Rich, slow-simmered beef shank braised in a robust berbere tomato gravy perfumed with toasted fenugreek and garlic.

Prep: 20 min
Cook: 55 min
Total: 75 min

AI-generated illustration of Ethiopian Berbere Beef Shank Stew With Fenugreek

AI illustration

Technique to learn

Kulet Base Development

Sweating high volumes of chopped onions slowly without oil or with low oil to build a thick, savory sauce foundation.

Instructions

Step 1: Heat vegetable oil in a heavy Dutch oven over medium heat.
Step 2: Add the chopped red onions and cook without browning for 8 to 10 minutes until deeply softened and translucent.
Step 3: Stir in the minced garlic, berbere spice, ground fenugreek, and tomato paste, stirring constantly for 2 minutes to toast the spices safely without burning.

Step 4: Add the beef shank pieces and sear on all sides for 4 to 5 minutes to coat thoroughly in the spiced onion paste.

Step 5: Pour in the beef broth, stirring with a wooden spoon to deglaze and release any browned bits stuck to the bottom of the pot.

Step 6: Bring to a simmer, then reduce heat to low, cover tightly with a lid, and cook for 40 to 45 minutes until beef is tender.

Step 7: Uncover and simmer for 5 minutes to thicken the sauce into a rich gravy, then season with salt before serving.

Cooking tips

Cooking onions gently without browning creates the deep foundation of traditional Ethiopian stew bases (kulet).
Be tender when adjusting heat; berbere contains chili and can scorch if toasted at excessive temperatures.
Original home-cooking adaptation inspired by Ethiopian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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