Slow-Cooked Ethiopian-Spiced Beef Tibs with Berbere and Niter Kibbeh
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 african-inspired beef ready in about 200 minutes pairs beef chuck, cubed, berbere spice blend, large, sliced 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Ethiopian-Spiced Beef Tibs with Berbere and Niter Kibbeh take to make?
Total time is about 200 minutes (20 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Ethiopian-Spiced Beef Tibs with Berbere and Niter Kibbeh?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck, cubed from drying out.
Can I substitute ingredients in Slow-Cooked Ethiopian-Spiced Beef Tibs with Berbere and Niter Kibbeh?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Ethiopian-Spiced Beef Tibs with Berbere and Niter Kibbeh for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Ethiopian-Spiced Beef Tibs with Berbere and Niter Kibbeh?
African beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
