Best 3 Marcus Samuelssons Ethiopian Stew Recipes

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Marcus Samuelsson's Ethiopian stew is a vibrant and flavorful dish that combines the traditional flavors of Ethiopia with modern culinary techniques. Inspired by his travels throughout the region, Samuelsson's recipe brings together a medley of spices, herbs, and fresh ingredients to create a rich and aromatic stew that is sure to tantalize your taste buds. This article will guide you through the steps of making this delicious dish, providing helpful tips and tricks along the way to ensure that you create a perfect Marcus Samuelsson Ethiopian stew.

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MARCUS SAMUELSSON'S TIBS RECIPE BY TASTY



Marcus Samuelsson's Tibs Recipe by Tasty image

Here's what you need: beef tenderloin, canola oil, kosher salt, pepper, berbere, broccoli rabe, spiced butter, medium red onion, garlic, ginger, jalapeñoes, fresh rosemary, ground cumin, crushed tomato, red wine vinegar, dijon mustard, medium tomatoes, fresh cilantro, injera, cheese

Provided by Alvin Zhou

Categories     Dinner

Yield 8 servings

Number Of Ingredients 20

1 lb beef tenderloin, cubed
canola oil, to taste
½ teaspoon kosher salt, plus more to taste
pepper, to taste
1 tablespoon berbere, plus more to taste
2 cups broccoli rabe, roughly chopped
2 teaspoons spiced butter, niter kibbeh, or clarified butter
1 medium red onion, thinly sliced
2 cloves garlic, minced
1 ginger, 1 inch (2 cm) piece, peeled and minced
2 jalapeñoes, sliced
2 sprigs fresh rosemary, leaves, chopped
½ teaspoon ground cumin
½ cup crushed tomato, canned
2 tablespoons red wine vinegar
2 teaspoons dijon mustard
2 medium tomatoes, chopped
2 teaspoons fresh cilantro, chopped
injera, for serving
cheese, fresh - Ayib, for serving

Steps:

  • Cut the beef tenderloin into cubes. Reserve any fat trimmings and other scraps.
  • Heat the canola oil in a large skillet over high heat. Add the beef scraps and stir to season the pan. Add the cubed beef to the skillet and season to taste with salt, pepper, and berbere. Sear the meat for 2 minutes, then remove from the pan and let rest. Keep any meat juices behind in the pan.
  • To the pan, add the broccoli rabe and cook until wilted. Remove from the pan and set aside.
  • Add a drizzle of canola oil and the kibbeh to the same pan over medium heat. Once the kibbeh is melted, add the onion, garlic, ginger, and jalapeños and sauté for 3 minutes, until starting to soften.
  • Add the rosemary, cumin, and cook for one minute. Add the crushed tomatoes, red wine vinegar, mustard, berbere, and cooked broccoli rabe. Cook for 3 minutes, until simmering
  • Return the beef to the pan, along with the chopped tomatoes and cilantro. Simmer for 2 minutes to allow the flavors to meld. Remove the pan from the heat.
  • Serve the tibs over injera, garnished with berbere and ayib.
  • Enjoy!

Nutrition Facts : Calories 151 calories, Carbohydrate 6 grams, Fat 7 grams, Fiber 2 grams, Protein 14 grams, Sugar 2 grams

MARCUS SAMUELSSON'S ETHIOPIAN STEW



Marcus Samuelsson's Ethiopian Stew image

Simple, delicious and healthy. Marcus Samuelsson was born in Ethiopia, and raised by Swedish parents and has become quite famous as a chef, after competing on the Next Iron Chef. This is from Cooking Light, where chef Samuelsson wrote an article with this recipe. Great vegetarian fare!

Provided by Sharon123

Categories     Lentil

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup dried lentils
3/4 cup frozen shelled edamame (green soybeans)
2 tablespoons olive oil
1 1/2 cups red onions, minced
3 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes, undrained
6 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
1 tablespoon chopped of fresh mint
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
1/8 teaspoon ground cinnamon
1 dash ground cloves

Steps:

  • Place lentils in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until tender. Drain well, and set aside.
  • Place edamame in a small saucepan; cover with water to 2 inches above edamame. Bring to a boil; cook 2 minutes or until edamame are tender. Remove from heat; drain well.
  • Heat oil in a Dutch oven over medium-high heat. Add onion, garlic, and tomatoes to pan; sauté 6 minutes or until onion is translucent, stirring often. Stir in lentils, edamame, juice, and remaining ingredients. Cook 2 minutes or until thoroughly heated, stirring often. Serve with flat bread.

Nutrition Facts : Calories 352.8, Fat 10.9, SaturatedFat 1.5, Sodium 310.5, Carbohydrate 46.4, Fiber 19.2, Sugar 6.8, Protein 20.5

CHICKEN STEW (DORO WETT)



Chicken Stew (Doro Wett) image

Provided by Marcus Samuelsson

Categories     Soup/Stew     Chicken     Stew     Ramadan     Dinner     Clove     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 14

2 medium red onions, diced
Salt
1/4 cup Spiced Butter (or 4 tablespoons (1/2 stick) unsalted butter, divided
1/4 teaspoon ground cardamom, preferably freshly ground
1/4 teaspoon freshly ground black pepper
3 cloves
2 garlic cloves, finely chopped
One 1 1/2-inch piece ginger, peeled and chopped
1 tablespoon Berbere or chili powder
2 1/2 cups chicken stock, divided
One 4-to 5-pound chicken, cut into 10 pieces, wings reserved for another use
1/4 cup dry red wine
Juice of 1 lime
2 hard-boiled eggs, peeled

Steps:

  • Combine the onions, a pinch of salt, and half of the spiced butter in a Dutch oven or other large deep pot over low heat. Cook, stirring occasionally, until the onions are golden, about 15 minutes. Add the remaining butter, the cardamom, black pepper, cloves, garlic, ginger, and berbere and cook until the onions soften and take on the color of the spices, about 10 minutes.
  • Add 2 cups of the chicken stock and the chicken legs and thighs, bring to simmer, and simmer for 15 minutes. Add the remaining 1/2 cup chicken stock and the wine, bring back to a simmer, and simmer for 10 minutes. Add the chicken breasts and simmer for 20 minutes.
  • Gently stir in the lime juice and eggs and simmer for another 5 minutes. The sauce will be loose and soupy. Season with salt to taste.

Tips for Making Marcus Samuelsson's Ethiopian Stew:

- Use high-quality ingredients: Fresh vegetables, succulent meat, and aromatic spices are essential for creating a flavorful and authentic Ethiopian stew. - Don't be afraid to experiment with different spices: Ethiopian cuisine is known for its bold and complex flavors. Don't be afraid to adjust the amount of spices used to suit your taste preferences. - Cook the stew low and slow: This allows the flavors to develop and the meat to become tender. - Serve the stew with traditional Ethiopian sides: Injera bread, a spongy flatbread, is a perfect accompaniment for scooping up the stew. You can also serve it with rice or mashed potatoes. - Make a large batch: This stew is even better the next day, so don't be afraid to make a big pot and enjoy it throughout the week.

Conclusion:

Marcus Samuelsson's Ethiopian stew is a delicious and hearty dish that is perfect for a special occasion or a casual weeknight meal. With its bold flavors and tender meat, this stew is sure to be a hit with your family and friends. So gather your ingredients and give this recipe a try today!

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