Spicy and aromatic stew featuring a bold berbere spice blend and clarified butter.
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In a heavy-bottomed Dutch oven, dry-sweat the minced onions over medium-low heat for 30-40 minutes, stirring constantly until the moisture evaporates and they turn a deep purple-brown without burning.
Add the Niter Kibbeh to the onions and sauté for another 10 minutes to develop a rich, aromatic base.
Stir in the Berbere spice blend and tomato paste, toasting the spices in the fat for 5 minutes; add a splash of water if the mixture becomes too dry to prevent bitterness.
In a separate heavy skillet, sear the oxtail pieces in a small amount of oil over high heat until deeply browned on all sides, then transfer them into the onion base.
Deglaze the searing skillet with the red wine, scraping up the fond, and pour the liquid into the Dutch oven along with the garlic, ginger, and beef broth.
Bring the stew to a gentle simmer, cover tightly, and cook for 3.5 to 4 hours, or until the meat is gelatinous and falling off the bone.
Skim the excess fat from the surface, stir in the Korarima and Mekelesha, and season with salt to taste.
Allow the stew to rest for 20 minutes before serving with fresh Injera to allow the complex flavors to settle and the sauce to thicken.
