Nyala's Ethiopian Recipes #155

Beef Kitfo

INGREDIENTS:

two to four pieces injera
half cup unsalted butter
four garlic cloves
three inch piece ginger,
one jalapeño
one tbsp ground berbere
half cup unsalted butter
one lemon, zested using a vegetable peeler and white pith removed
two shallots
one small gala apple
two tbsp fresh lemon juice
one tbsp Dijon mustard
one tsbp berbere
one pound strip loin
one and quarter tsp kosher salt
quarter tsp freshly ground black pepper
two cured anchovy fillets

INSTRUCTIONS:

Make the injera crisps: Preheat the oven to 325° and line a sheet tray with parchment paper. Place the injera in a single layer on the prepared baking sheet and bake till crisp fifteen to seventeen minutes.

Make the spiced butter: In a large sauté pan, mix all the spiced butter ingredients and place over low flame, slowly dissolve and infusing the butter for fifteen minutes. Remove from the flame and set aside.

Make the kitfo: In a separate large sauté pan, dissolve the butter with the lemon zest over medium flame. When the butter begins to foam, add the shallots and cook till translucent, ten to twelve minutes. Put the apple, lemon juice, mustard and berbere, stirring to mix together, and cook one minute more. Remove from the flame and keep warm.

Strain the spiced butter into a large bowl and discard the solids. Reserve the sauté pan as is, without wiping clean, and return to medium-high flame. Put the beef in a large bowl and season with the salt and pepper. Put half of the beef mixture and cook, mixing occasionally, for thirty seconds. Add two to foour tbsp of the spiced butter and cook thirty seconds more, then remove from the heat and pour back into the remaining raw beef mixture. Fold in the apple-shallot mixture and anchovies, and mix juust till combined. Adjust the seasoning to taste with salt. Don't overmix.

To serve, place a few pieces of injera crisps on a plate and top with the kitfo.

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