Pat beef cubes dry. Season with 1 tsp kosher salt and 1 tsp black pepper. Heat 2 tbs vegetable oil in a heavy-bottomed pot over medium-high heat. Add beef in a single layer (work in batches if needed) and brown on all sides, 4–6 minutes per batch. Remove browned beef and set aside.

Sweat aromatics

Reduce heat to medium. Add 1 cup chopped onion to the pot and sauté until translucent, about 6–8 minutes. Add 4 minced garlic cloves and 1 tbs minced ginger and cook 1 minute until fragrant.

Build the stew

Stir in 1 tbs berbere and (if using) 1 tsp mitmita; cook 30 seconds to bloom the spices. Add 2 tbs tomato paste and cook 1–2 minutes, stirring, until the paste darkens slightly. Return beef to the pot and pour in 1 cup stock, scraping up any browned bits. Bring to a simmer, reduce heat to low, cover partially, and simmer gently 45–60 minutes, until beef is tender. Check seasoning and adjust with salt/pepper.

Collard Greens

Prepare greens

While the beef simmers, remove thick stems from collard leaves and stack leaves; roll and thinly slice into ribbons until you have about 1 lb prepared greens.

Cook greens

Heat 1 tbs olive oil in a large sauté pan over medium heat. Add 1/2 cup thinly sliced onion and cook until soft, 5–6 minutes. Add 2 minced garlic cloves and 1/2 tsp ground fenugreek (if using) and cook 30–45 seconds. Add the sliced collards, 1/2 cup water or stock, 3/4 tsp salt and 1/2 tsp black pepper. Cover and cook, stirring occasionally, until tender, 8–12 minutes. Reduce cover and cook off excess liquid if necessary. Taste and adjust seasoning.

Finish greens

When greens are tender, transfer most of them to the beef pot to meld flavors for the final 5–10 minutes of beef simmering. Reserve a small portion to serve on the side if desired.

Mild Sauce

In a small saucepan or skillet, heat 1 tbs olive oil over low heat. Stir in 1 tsp light berbere (or 1 tsp berbere + 1 tsp paprika) and toast briefly 15–20 seconds. Add 1 tbs tomato paste and 1/4 cup water, whisking until smooth. Simmer gently 2–3 minutes until slightly thickened. Remove from heat, stir in 1 tsp lemon juice and 1/4 tsp salt. Taste and adjust for acidity or salt. Keep warm until serving.

Homemade Cottage Cheese (Ayib-style)

Culturing milk

In a medium saucepan, heat 4 cups whole milk to 180°F (just below boiling) while stirring to prevent scorching; if no thermometer, heat until it just begins to steam and small bubbles form around edges. Remove from heat and cool to 110°F–115°F (warm to touch). Stir in 1/4 cup plain yogurt with active cultures. Cover and let sit in a warm place 6–8 hours or overnight until thickened and tangy.

Drain and finish

Line a fine-mesh sieve with cheesecloth and set over a bowl. Pour the cultured milk into the cloth and let drain in the refrigerator 2–6 hours, depending on how dry you want the cheese. Once drained to a cottage-cheese texture, transfer to a bowl, stir in 1/4 tsp salt, and adjust to taste. Chill until serving.

To Serve

When beef is tender and collards have melded into the stew, taste and adjust seasoning. Spoon the beef and collard mixture onto a serving platter or individual injera. Drizzle the mild sauce over the beef or serve on the side. Add spoonfuls of the homemade cottage cheese (ayib) alongside the stew. Garnish with chopped cilantro or parsley if using. Serve with injera for tearing and scooping.