Zighini (spicy Beef Stew)


A five-ingredient stew that takes like it has 500—it's that complex, that spiced, that satisfying. The secret is berbere, an Ethiopian spice you can find at most spice shops or online. It's made up of usually around 12 different spices, and though every blend is a little different, you'll always taste paprika, fenugreek, and dried chiles. Here's a recipe if you'd like to make your own: http://www.saveur.com/article/Recipes/Ethiopian-Spice-Mix While you could use beef chuck instead of the more-expensive, more-tender short ribs, one of the beauties of this stew is the softness of a bite, the beef nearly falling apart so that it becomes part of the sauce. Serve with focaccia, as I had it in Rome at Trapizzino, or injera.

What you will need

1 pound boneless short ribs, cut into 1-inch cubes

Salt and freshly ground pepper

Olive oil, to coat

1 onion, chopped

3 tablespoons berbere spice

16 ounces canned tomato sauce


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