Ethiopian Berbere Beef
This recipe combines the intensely aromatic Ethiopian Berbere spice with the technique of hot smoking to create a deep, multi-layered flavor profile. Berbere is a spice blend of up to 20 ingredients including chili peppers, fenugreek, and cloves that gives the meat an incomparable seasoning. Slow smoking with sandalwood further intensifies the aroma.
Ingredients(for 1 kg)
Instructions
Dry marinade 24 hours
24 hoursTrim the beef roast (shoulder or neck). Mix Berbere, salt, fenugreek, cardamom, and chili powder. Generously rub the meat on all sides with the dry mixture. Cover and rest in the refrigerator for 24 hours. Remove 1 hour before smoking and bring to room temperature.
Smoking with Nit'r Qibe
7-10 hoursPreheat the smoker to 110-130 °C with cherry and sandalwood. Place the meat and smoke over indirect heat. Baste with melted Nit'r Qibe every 2 hours. Monitor internal temperature – the goal is 90-95 °C for a tender, juicy result.
Texas Crutch (wrapping)
2-3 hoursWhen the meat reaches 75 °C internal temperature and has formed a dark crust (bark), wrap tightly in butcher paper. Add a little Nit'r Qibe and a splash of strong Ethiopian coffee (Buna) into the package. Continue smoking until 90-95 °C internal temperature.
Resting and slicing
45-60 minutesAllow wrapped meat to rest in a cooler or turned-off oven for 45-60 minutes. Unwrap and collect the juices. Slice thinly across the grain and serve with Injera flatbread and Ayib fresh cheese.
Pro Tip
Make homemade Berbere spice significantly more aromatic by briefly roasting the whole spices in a pan before grinding. Apply the Nit'r Qibe (Berbere butter) to the meat every 2 hours.
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