Name: Saba Alemayoh’s derek tibs (Ethiopian beef short ribs with capsicum)
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 4
Ingredients: 1 tbsp neutral oil, such as sunflower, plus extra; 3 beef short ribs, cut into 5-6cm pieces; 5 rosemary sprigs; 1 tsp berbere (see note); 1 red onion, thinly sliced; 2 red capsicums, thinly sliced; 2 long green chillies (optional), coarsely chopped

Saba Alemayoh’s derek tibs (Ethiopian beef short ribs with capsicum)

Ribs, slowly braised with berbere spice, with the gentle sweetness of capsicums – there's nothing better.

Serves 4

Makes as part of a shared meal

Prep

20M

Cook

2H 30M

Total

2H 50M

“Ethiopians are serious about their meat,” says Alemayoh of Saba’s Ethiopian in Melbourne. “This comes from the fact that many go vegan for a great part the year for religious practice. There are restaurants that specialise in making this dish and nothing else.”

Ingredients

1 tbsp neutral oil, such as sunflower, plus extra

3 beef short ribs, cut into 5-6cm pieces

5 rosemary sprigs

1 tsp berbere (see note)

1 red onion, thinly sliced

2 red capsicums, thinly sliced

2 long green chillies (optional), coarsely chopped

Method

1.Heat oil in a deep saucepan over high heat, then add beef and turn occasionally for the fat to render and beef to brown (5-7 minutes). Reserve beef fat, then add rosemary and berbere to pan, season with salt and stir to combine. Return beef to the pan, add ½ cup water, then cover and simmer very gently over low heat (2-2½ hours).

2.Meanwhile, combine beef fat with enough oil to make up to 2 tbsp and place over medium heat in a separate saucepan. Add onion, capsicum and chilli and stir over high heat until softened slightly (3-4 minutes). Add meat and cooking juices, cook until juices are reduced to a sauce (4-6 minutes). Serve scattered with chilli (optional).