Entree: Ethiopia – Oromo – Chuko (Oromo-style spicy braised beef simmered in berbere and niter kibbeh)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 1 lb (454 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (45 ml) niter kibbeh (Ethiopian spiced clarified butter) or unsalted butter
- 2 large onions, finely chopped (about 10 oz / 280 g)
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2–3 tbsp (30–45 g) berbere spice blend (adjust to heat preference)
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) beef stock
- 1 cup (240 ml) water
- 1 medium tomato, chopped (about 5 oz / 140 g)
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (30 g) chopped fresh cilantro or parsley for garnish (optional)

Instructions

1. Heat the vegetable oil and 2 tbsp (30 ml) niter kibbeh in a heavy-bottomed pot over medium heat. Add the beef cubes and brown on all sides in batches, about 6–8 minutes per batch. Remove and set aside.
2. In the same pot, add the remaining 1 tbsp (15 ml) niter kibbeh if needed. Sauté the chopped onions over medium-low heat until deeply softened and golden brown, about 12–15 minutes, stirring frequently to avoid burning.
3. Stir in the minced garlic and ginger and cook 1–2 minutes until fragrant. Add the berbere and tomato paste, stirring to coat the onions and toasting the spices about 1 minute.
4. Return the browned beef to the pot, add chopped tomato, beef stock, and water. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pot.
5. Cover partially and simmer over low heat for 1 to 1 1/2 hours, or until the beef is tender and the sauce has thickened, stirring occasionally. Add more water if the stew becomes too dry.
6. Season with salt, black pepper, and lemon juice to brighten the flavors. Garnish with chopped cilantro or parsley if desired and serve hot with injera, rice, or flatbread.