Gomen Besiga (Collards with Beef)
Tender beef chunks sautéed with collard greens and aromatic Ethiopian spices.
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Ingredients
- 2 lbs Beef chuck or brisket, cut into 1-inch cubes
- 2 lbs Collard greens, stems removed and finely chopped
- 1/2 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
- 1/2 tsp Ground cardamom (Korerima)
- 1 1/2 tsp Kosher salt
- 1 cup Water or beef stock
Instructions
- 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
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
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
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
Add the chopped collard greens in batches, stirring them into the beef mixture until they wilt down; season with salt and ground cardamom.
- 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
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
Remove from heat and let the dish rest for 10 minutes before serving hot with fresh Injera.
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