Slow-Roasted Ethiopian Spiced Beef Tibs
Tender beef cubes marinated in a blend of Ethiopian spices and slow-roasted to develop deep, smoky flavors, perfect for a hearty dinner. This Ethiopian-inspired beef recipe, ready in about 135 minutes, pairs beef sirloin, cut into 1-inch cubes, berbere spice, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, 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 pounds beef sirloin, cut into 1-inch cubes
- 2 tbsp berbere spice
- 5 cloves garlic cloves, minced
- 1 large (about 1 cup) red onion, sliced thin
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 1.5 tsp salt
- 1 tsp black pepper
- 1 tsp fresh rosemary, chopped
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large bowl, combine 2 pounds beef sirloin cubes with 2 tbsp berbere spice, 5 minced garlic cloves, 2 tbsp lemon juice, 3 tbsp olive oil, 1.5 tsp salt, 1 tsp black pepper, and 1 tsp chopped fresh rosemary. Toss thoroughly to coat.
- Step 2: Cover the bowl and marinate the beef in the refrigerator for at least 2 hours, preferably overnight, to allow flavors to meld.
- Step 3: Preheat oven to 275°F (135°C). Spread the marinated beef and 1 large sliced red onion evenly on a roasting pan.
- Step 4: Slow roast for 1.5 to 2 hours until the beef is tender and edges are caramelized.
- Step 5: Remove from oven and let rest for 5 minutes before serving with a side of injera or roasted vegetables.
Frequently asked questions
How long does Slow-Roasted Ethiopian Spiced Beef Tibs take to make?
Total time is about 135 minutes (15 min prep + 120 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-Roasted Ethiopian Spiced Beef Tibs?
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 berbere spice from drying out.
Can I substitute ingredients in Slow-Roasted Ethiopian Spiced Beef Tibs?
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-Roasted Ethiopian Spiced Beef Tibs for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Roasted Ethiopian Spiced Beef Tibs?
Ethiopian 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.
