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Derek Tibs
Ethiopian Dry-Fried Meat
Derek Tibs are a dry-fried Ethiopian meat dish, characterized by its crispy texture and intense flavor, achieved without a sauce. It's a simpler, more intensely browned version of classic tibs.
đ§ Ingredienser
- 500g Beef or lamb
- 1 large Yellow onion
- 2-3 Jalapeños or Serrano peppers
- 1 large sprig Fresh rosemary
- 4 tablespoons Niter kibbeh (spiced clarified butter)(If unavailable, use regular clarified butter or ghee and add a pinch of cardamom, fenugreek, and turmeric.)
- to taste Salt
- freshly ground, to taste Black pepper
đšâđł Instruktioner
- 1
Prepare the meat: Pat the beef or lamb cubes thoroughly dry with paper towels. This is crucial for achieving a good sear and crispy texture. Season generously with salt and freshly ground black pepper.
â±ïž 5 minutes - 2
Prepare the aromatics: Thinly slice the onion and jalapeños. Strip the rosemary leaves from the stem. Set aside.
â±ïž 5 minutes - 3
Heat the pan: Place a large, heavy-bottomed skillet (cast iron is ideal) over high heat. Add the niter kibbeh and let it heat until it shimmers and is very hot, almost smoking. The pan should be screaming hot.
â±ïž 3 minutes - 4
Sear the meat: Carefully add the seasoned meat cubes to the hot skillet in a single layer. Do not overcrowd the pan; work in batches if necessary to ensure proper browning. Let the meat sear undisturbed for 2-3 minutes until a deep brown crust forms. Flip and sear the other side. Continue to cook, stirring occasionally, until the meat is browned and developing crispy edges, about 8-10 minutes per batch.
â±ïž 15-20 minutes (total for batches) - 5
Add aromatics: Once the meat is mostly cooked and browned, reduce the heat slightly to medium-high. Add the sliced onions and jalapeños to the skillet. Stir and cook, allowing them to soften and caramelize slightly, about 5-7 minutes, scraping up any browned bits from the bottom of the pan.
â±ïž 5-7 minutes - 6
Finish and serve: Add the fresh rosemary leaves to the pan and toss everything together for about 30 seconds until fragrant. Taste and adjust seasoning with salt and pepper if needed. Serve immediately while hot and crispy.
â±ïž 1 minute
đĄ Proffstips
- âAchieving a dry and crispy texture is key to Derek Tibs. Ensure your meat is well-dried before cooking and use high heat.
- âHigh heat is essential for searing the meat quickly and developing a flavorful crust. Do not be afraid of a little charring.
- âUnlike other tibs dishes, Derek Tibs are intentionally served dry, without any sauce. The flavor comes from the browned meat and aromatics.
- âFor extra crispy tibs, you can cook the meat a little longer, allowing more moisture to evaporate and the edges to become very crisp.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Serve with Awaze (Ethiopian chili paste) on the side for dipping, for those who prefer a saucy element.
- Add a pinch of berbere spice mix towards the end of cooking for a spicier, more complex flavor profile.