Slow-Cooked Ethiopian-Spiced Beef Tibs with Berbere and Niter Kibbeh

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender beef tibs slow-cooked in a rich blend of berbere spices and traditional Ethiopian spiced clarified butter called niter kibbeh, infused with aromatic herbs. This Ethiopian-inspired beef recipe, ready in about 200 minutes, pairs beef chuck, cubed, berbere spice blend, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 180 min Serves 6 Ethiopian cuisine 450 cal/serving

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Ingredients

2 lbs beef chuck, cubed
3 tbsp berbere spice blend
4 tbsp niter kibbeh (Ethiopian spiced clarified butter)
1 large, sliced onion
4, minced garlic cloves
1 tbsp, minced ginger root
2 cups beef broth
2 tbsp tomato paste
1 1/2 tsp salt
1 tsp black pepper
1 tsp, chopped fresh rosemary
1 tsp, chopped fresh thyme

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Instructions

Step 1: In a heavy-bottomed pot or slow cooker, melt 4 tbsp niter kibbeh over medium heat. Add 1 large sliced onion and sauté for 7 minutes until softened and golden.
Step 2: Stir in 4 minced garlic cloves and 1 tbsp minced ginger root, cooking for 1 minute until fragrant.
Step 3: Add 2 lbs cubed beef chuck to the pot and brown on all sides for 8-10 minutes.
Step 4: Sprinkle 3 tbsp berbere spice blend evenly over the beef, stirring to coat and toast the spices for 2 minutes.
Step 5: Mix in 2 tbsp tomato paste, 2 cups beef broth, 1 1/2 tsp salt, 1 tsp black pepper, 1 tsp chopped fresh rosemary, and 1 tsp chopped fresh thyme.
Step 6: Cover and simmer gently on low heat for 3 hours (or set slow cooker on low) until beef is extremely tender and sauce is thickened.
Step 7: Adjust seasoning if needed and serve hot with traditional injera or rice.