Gored Gored (Ethiopian Raw Beef)

• 2 tablespoons niter kibbeh (spiced clarified butter), melted
• 1 tablespoon berbere spice blend
• 1 tablespoon freshly squeezed lime juice
• 1 teaspoon salt, or to taste
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon cardamom
• ¼ teaspoon cayenne pepper, or to taste
• 1 pound high-quality beef, preferably tenderloin or sirloin, cut into bite-sized cubes
• Fresh parsley or cilantro, chopped, for garnish
• Injera (Ethiopian flatbread), for serving

Ingredients for 2 servings (510 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   In a large mixing bowl, combine the melted niter kibbeh, berbere spice blend, lime juice, salt, black pepper, cardamom, and cayenne pepper. Mix well to create a marinade.

   Stovetop
2. 2

   Add the bite-sized beef cubes to the marinade and toss until they are well coated. Cover the bowl and let the beef marinate in the refrigerator for at least 2 hours, or overnight for more intense flavors.

3. 3

   Just before serving, remove the beef from the refrigerator and let it come to room temperature.

4. 4

   Transfer the marinated beef cubes to a serving plate, arranging them in a single layer.

5. 5

   Garnish with freshly chopped parsley or cilantro.

6. 6

   Serve the gored gored immediately with injera or other bread of your choice.