Best 3 Key Wat Ethiopian Spicy Stewed Beef Recipes
Embark on a culinary journey to the heart of Ethiopian cuisine with our exploration of "Key Wat," a captivating spicy stewed beef dish that embodies the essence of Ethiopian flavors. This traditional dish, often served at special occasions and celebrations, offers a harmonious blend of heat, aromatic spices, and tender beef, simmered to perfection in a rich and flavorful sauce. Prepare to tantalize your taste buds as we delve into the secrets of crafting this exquisite dish, guiding you through the selection of essential ingredients and techniques that will elevate your cooking experience.
Check out the recipes below so you can choose the best recipe for yourself!
KEY WAT (SPICY ETHIOPIAN STEWED BEEF)
Make and share this Key Wat (Spicy Ethiopian Stewed Beef) recipe from Food.com.
Provided by RawSpiceBar
Categories Vegetable
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 tbsp canola oil in a large dutch oven over medium-high heat. Pat beef dry and season with salt and pepper. Brown beef in batches in the dutch oven, about 3 minutes per side. Removing browned beef to a plate to catch its juices.
- Without cleaning the dutch oven, add remaining tbsp of canola oil. Reduce heat to medium-low. Add onions and cook until golden brown, about 10-15 minutes. Add garlic and cook for 2 minutes, until fragrant.
- Add RawSpiceBar's Berbere & Mitmita spices and sugar to onions and garlic, cook for 1-2 minutes, until fragrant.
- Add chopped tomatoes to mixture, combine until tomatoes brown, about 3-5 minutes. Add beef stock and beef and bring it to a boil. Reduce heat to medium-low to simmer.
- Simmer the beef for at least an hour, up to two. Remove beef from the cooking liquid and shred it by pulling the chunks apart with two forks. Add beef back to the stock mixture and simmer for another 15 minutes.
- Serve with injera, couscous or butternut squash mash (see RawSpiceBar's monthly blog for recipes).
KEY WAT (ETHIOPIAN SPICY STEWED BEEF)
Number Of Ingredients 11
Steps:
- Heat 1 tbsp canola oil in a large dutch oven over medium-high heat. Pat beef dry and season with salt and pepper. Brown beef in batches in the dutch oven, about 3 minutes per side. Removing browned beef to a plate to catch its juices.
- Without cleaning the dutch oven, add remaining tbsp of canola oil. Reduce heat to medium-low. Add onions and cook until golden brown, about 10-15 minutes. Add garlic and cook for 2 minutes, until fragrant.
- Add RawSpiceBar's Berbere & Mitmita spices and sugar to onions and garlic, cook for 1-2 minutes, until fragrant.
- Add chopped tomatoes to mixture, combine until tomatoes brown, about 3-5 minutes. Add beef stock and beef and bring it to a boil. Reduce heat to medium-low to simmer.
- Simmer the beef for at least an hour, up to two. Remove beef from the cooking liquid and shred it by pulling the chunks apart with two forks. Add beef back to the stock mixture and simmer for another 15 minutes.
- Serve with injera, couscous or butternut squash mash (see RawSpiceBar's monthly blog for recipes).
KEY WAT (SPICY ETHIOPIAN STEWED BEEF)
Categories Vegetable
Number Of Ingredients 10
Steps:
- 1. Heat 1 tbsp canola oil in a large dutch oven over medium-high heat. Pat beef dry and season with salt and pepper. Brown beef in batches in the dutch oven, about 3 minutes per side. Removing browned beef to a plate to catch its juices.
- 2. Without cleaning the dutch oven, add remaining tbsp of canola oil. Reduce heat to medium-low. Add onions and cook until golden brown, about 10-15 minutes. Add garlic and cook for 2 minutes, until fragrant.
- 3. Add RawSpiceBar's Berbere & Mitmita spices and sugar to onions and garlic, cook for 1-2 minutes, until fragrant.
- 4. Add chopped tomatoes to mixture, combine until tomatoes brown, about 3-5 minutes. Add beef stock and beef and bring it to a boil. Reduce heat to medium-low to simmer.
- 5. Simmer the beef for at least an hour, up to two. Remove beef from the cooking liquid and shred it by pulling the chunks apart with two forks. Add beef back to the stock mixture and simmer for another 15 minutes.
Tips:
- Choose the right cut of beef: Chuck roast or brisket are both good choices for key wat, as they are tough cuts that will become tender when stewed.
- Marinate the beef overnight: This will help to tenderize the meat and infuse it with flavor.
- Use a variety of spices: Key wat is a spicy stew, so don't be afraid to use a generous amount of spices, such as berbere, cumin, cardamom, and cloves.
- Simmer the stew low and slow: This will allow the flavors to develop and the meat to become fall-apart tender.
- Serve key wat with injera: Injera is a spongy flatbread that is used to scoop up the stew.
Conclusion:
Key wat is a delicious and hearty Ethiopian stew that is sure to warm you up on a cold day. With its complex flavors and tender beef, it's a dish that you'll want to make again and again.
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