Gomen Besiga (Collards with Beef)

Ingredients

• 2 lbs Beef chuck or brisket, cut into 1-inch cubes
• 2 lbs Collard greens, stems removed and finely chopped
• 0.5 cup Niter Kibbeh (Ethiopian spiced clarified butter)
• 2 large Red onions, finely minced
• 6 pieces Garlic cloves, minced
• 2 tbsp Fresh ginger, grated
• 1 tsp Mekelesha (Ethiopian finishing spice blend)(optional)
• 3 pieces Green chili peppers (Serrano or Jalapeño), sliced
• 0.5 tsp Ground cardamom (Korerima)
• 1.5 tsp Kosher salt
• 1 cup Water or beef stock

Instructions

1. 1

   In a heavy-bottomed Dutch oven, dry-sauté the minced onions over medium-low heat for 15-20 minutes until they are translucent and have lost their raw moisture, without browning.

2. 2

   Add the Niter Kibbeh to the onions and stir until melted, then incorporate the minced garlic and ginger, sautéing for another 5 minutes until highly aromatic.

3. 3

   Increase the heat to medium and add the beef cubes; sear the meat until it is browned on all sides and begins to release its juices.

4. 4

   Pour in the water or stock and bring to a gentle simmer; cover and cook for 40-50 minutes until the beef is tender but not falling apart.

5. 5

   Add the chopped collard greens in batches, stirring them into the beef mixture until they wilt down; season with salt and ground cardamom.

6. 6

   Cover and continue to simmer on low heat for an additional 20-25 minutes, allowing the flavors to meld and the greens to become very soft and dark green.

7. 7

   Stir in the sliced green chilies and the Mekelesha spice blend, then cook uncovered for 5 minutes to reduce any excess liquid to a thick, glossy sauce.

8. 8

   Remove from heat and let the dish rest for 10 minutes before serving hot with fresh Injera.