Berbere Beef Stew and Spiced Silverbeet

 

Australian Gourmet Traveller recipe for Berbere beef stew and spiced silverbeet.

What you will need

40 gm ghee

1 kg beef, such as brisket or chuck, cut into 4cm pieces

2 onions, thinly sliced

3 garlic cloves, crushed

1½ tbsp finely chopped ginger

400 gm canned crushed tomatoes

500 ml (2 cups) beef stock

To serve: flatbread (see note)

  Berbere spice 6 cardamom pods, bruised

4 cloves

1 tbsp coriander seeds

1 tsp each fenugreek seeds and black peppercorns

¼ tsp ground allspice

50 gm dried onion flakes

5 small dried red chillies, seeds removed, coarsely broken

50 gm sweet paprika

½ tsp each ground nutmeg, ground ginger and ground cinnamon

  Spiced silverbeet 500 gm silverbeet leaves (about 1 bunch)

1½ tbsp ghee

2 garlic cloves, finely chopped

1 tbsp finely chopped ginger

1½ tbsp nigella seeds

1 tsp fenugreek seeds

Pinch of ground allspice

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