Sik sik we't (beef stew in red pepper sauce)
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Sik sik we't (beef stew in red pepper sauce)
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Last updated 6/12/2012 1:23:05 AM. Recipe ID 56001. Report a problem with this recipe.
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      Title: Sik sik we't (beef stew in red pepper sauce)
 Categories: Beef
      Yield: 6 Servings
      2 c  Onions -- finely chopped
    1/3 c  Niter kebbeh
      2 c  Garlic -- finely chopped
      2 ts Fresh ginger root -- scraped
           Fine choppe
    1/4 ts Fenugreek seeds -- freshly
    1/8 ts Ground cloves
    1/8 ts Ground allspice
    1/8 ts Ground nutmeg -- freshly
    1/4 c  Paprika
      2 ts Berbere or awaze
    2/3 c  Dry red wine
    1/2 c  Water
      1 lg Firm ripe tomato *
      2 ts Salt
      3 lb Lean boneless beef **
           Freshly ground black pepper
  * coarsely chopped and pureed through a food mill or rubbed through a
  sieve with a spoon. ** preferably chuck, trimmed of excess fat and
  cut into 1-inch cubes.
  In a heavy 4-5 qt. enameled casserole, cook the onions over moderate
  heat for 5-6 minutes, until they are soft and dry. Slide the
  casserole back and forth over the heat and stir the onions constantly
  to prevent them from burning; if necessary, reduce the heat or remove
  the casserole from the stove occasionally to let it cool for a few
  moments before returning it to the heat.  Stir in the niter kebbeh
  and when it begins to splutter, add the garlic, ginger, fenugreek,
  cloves, allspice and nutmeg, stirring well after each addition. Add
  the paprika and berbere, and stir over low heat for 2-3 minutes.
  Stir in the wine, water, pureed tomato and salt, and bring the liquid
  to a boil.  Add the beef cubes and turn them about with a spoon until
  they are evenly coated with the sauce. Then reduce the heat to low.
  Cover the pan partially and simmer the beef for about 1 1/2 hrs, or
  until it shows no resistance when pierced with a few grindings of
  pepper and taste for seasoning.
  To serve, transfer the entire contents of the casserole to a deep
  heated platter or bowl.  Sik sik wat is traditionally accompanied by
  injera or spice bread, but may also be eaten with Arab-style flat
  bread or hot boiled rice.  Yegomen kitfo and/or plain yoghurt may be
  served with the wat from separate bowls.

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Recipe ID 56001 (Apr 03, 2005)

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