Spicy Beef + Mild Beef (mesto) Recipe

Prep and brown beef

Pat the beef dry with paper towels and season lightly with 1 tsp salt and 1/2 tsp black pepper. In a heavy-bottomed pot or Dutch oven, heat 3 tbs niter kibbeh over medium-high heat until shimmering. Working in batches to avoid crowding, brown the beef cubes on all sides, about 6–8 minutes per batch. Remove browned beef to a bowl and set aside.

Sweat aromatics

Reduce heat to medium. Add remaining 3 tbs niter kibbeh to the pot. Add the chopped onions and a pinch of salt; cook, stirring often, until very soft and lightly caramelized, about 12–15 minutes. Add the minced garlic and grated ginger and cook 1–2 minutes until fragrant.

Build the stew

Stir in the berbere spice and tomato paste; cook 1–2 minutes to bloom the spices. Return the browned beef and any accumulated juices to the pot. Pour in 2 cups beef stock and 1 cup water (or as needed to barely cover meat). Bring to a gentle simmer, scraping up browned bits from the bottom.

Simmer until tender

Reduce heat to low, cover partially, and simmer gently for 1.5–2 hours, stirring occasionally, until beef is fork-tender and sauce has thickened. If the sauce reduces too much, add additional hot water or stock 1/4 cup at a time. Adjust seasoning with remaining 1 tsp salt and remaining 1/2 tsp pepper, tasting and adding more berbere if desired for heat.

Finish

When beef is tender and sauce glossy, stir in chopped cilantro/parsley. Keep warm while preparing other components.

Prep and brown beef

Season the mild beef with 1 tsp salt and 1/2 tsp black pepper. In a separate heavy pot, heat 3 tbs niter kibbeh over medium-high heat. Brown the beef in batches, about 6–8 minutes per batch, and remove to a bowl.

Sweat aromatics

Lower heat to medium. Add remaining 2 tbs niter kibbeh to the pot. Add chopped onions with a pinch of salt and cook until translucent and soft, about 10–12 minutes. Add garlic and ginger and cook 1–2 minutes.

Add spices and liquid

Stir in turmeric, ground cardamom, and optional ground fenugreek; cook 1 minute to release aroma. If using a small amount of tomato paste, add and stir to combine. Return browned beef to the pot and add 1.5 cups stock. Bring to a gentle simmer.

Simmer gently

Cover partially and simmer on low for 1.25–1.75 hours until the meat is tender and sauce is slightly reduced. Check periodically and add small amounts of water if needed. Taste and adjust salt and pepper.

Brighten and finish

Stir in 1 tablespoon lemon juice to brighten flavors just before serving. Keep warm alongside spicy sega wot.

Heat milk

Pour 1.5 L whole milk into a heavy saucepan and heat slowly over medium heat to 180°F (82°C) — just below boiling — stirring occasionally to prevent scorching. If you don't have a thermometer, heat until tiny bubbles form at the edge and steam rises, but do not boil.

Cool and inoculate

Remove from heat and let milk cool to roughly 110°F (43°C). Stir in 3 tbs plain yogurt as a starter, cover, and let sit at warm room temperature for 8–12 hours or overnight until the milk is set and slightly tangy (yogurt-like).

Curdle and drain

Once set, gently reheat to about 120°F (49°C) and stir in 3 tbs lemon juice or vinegar slowly until curds separate from whey. Let sit 10–15 minutes. Line a colander with cheesecloth and pour curds/whey into it. Allow to drain until the curds reach desired consistency, 30–60 minutes (longer for drier curds).

Season and finish

Transfer drained curds to a bowl, season with 3/4 tsp salt, and gently fold. Refrigerate or serve at room temperature alongside the stews.

Warm the injera briefly on a skillet or steam to make pliable. On a large communal platter (or individual plates), place injera, arrange spoonfuls of Sega Wot and Sega Wot Alecha side by side, and add a generous spoonful of the homemade cottage cheese. Garnish with additional chopped cilantro/parsley. Serve immediately, tearing pieces of injera to scoop stews and cottage cheese.