Spicy Beef And Mild Beef (mesto) Recipe

Prepare beef

Pat the beef cubes dry with paper towels and season with 1 tsp salt and 1/4 tsp black pepper.

Brown meat

In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of niter kibbeh over medium-high heat. Working in batches so you don't overcrowd the pan, sear the beef cubes on all sides until nicely browned (2–3 minutes per side). Remove browned beef to a plate and set aside.

Sweat onions

Lower heat to medium. Add the remaining 2 tablespoons niter kibbeh to the pot. Add the chopped onions and a pinch of salt. Cook, stirring frequently, until the onions are very soft and begin to caramelize, about 12–15 minutes. Scrape the bottom occasionally to incorporate browned bits.

Build the base

Add minced garlic and grated ginger to the onions and cook 1–2 minutes until fragrant. Stir in the berbere spice and tomato paste and cook 2–3 minutes, stirring, until the mixture is fragrant and the tomato paste darkens slightly.

Simmer

Return the browned beef and any accumulated juices to the pot. Add beef stock (2 cups) and the optional rosemary or bay leaf. Bring to a gentle simmer, cover partially, and reduce heat to maintain a low simmer. Cook until the beef is tender, about 1–1.25 hours, stirring occasionally and adding a splash more water if the sauce becomes too thick.

Finish

Taste and adjust seasoning with remaining 1/2 tsp salt and remaining black pepper as needed. If you want the sauce thicker, simmer uncovered for 10–15 minutes to reduce. Keep warm until serving.

Prepare beef

Pat the beef cubes dry and season with 1/2 tsp salt and 1/4 tsp black pepper.

Brown meat

In a separate large skillet or pot, heat 2 tablespoons niter kibbeh over medium-high heat. Brown the beef in batches, 2–3 minutes per side, and set aside.

Sweat onions gently

Reduce heat to medium-low. Add the remaining 2 tablespoons niter kibbeh, then the chopped onions and a pinch of salt. Cook slowly, stirring, until the onions are soft and translucent but not deeply browned, about 10 minutes.

Add aromatics

Stir in minced garlic, grated ginger, turmeric, and ground coriander. Cook 1–2 minutes until fragrant. Add crushed cardamom pods and cook another minute.

Simmer

Return the browned beef to the pot. Add 1.5 cups beef stock or water. Bring to a gentle simmer, cover, and simmer over low heat until the beef is tender, about 45–60 minutes. Stir occasionally and add small amounts of water if needed.

Finish

Adjust salt and pepper to taste. Remove cardamom pods before serving. Keep warm until plating.

Make curds

Pour the whole milk into a medium saucepan and heat over medium until it reaches a gentle simmer (just below boiling, about 82–88°C / 180–190°F) and small bubbles form at the edge. Remove from heat. Stir in the plain yogurt, cover, and let sit at room temperature for 6–8 hours or until thickened and yogurt-like (this creates a culture).

Acidify and separate

Line a colander with cheesecloth and place over a bowl. Reheat the cultured milk gently to 85–90°C (do not boil) and slowly stir in the lemon juice or vinegar. You should see curds separating from the whey within a few minutes. If separation is slow, add another 1 tablespoon acid and stir gently.

Drain and salt

Allow curds to drain for 15–30 minutes for a soft cottage-cheese texture, or longer for firmer curds. Gather the cloth and gently squeeze out excess whey to your preferred texture. Transfer curds to a bowl and stir in 1/2 tsp salt. Refrigerate until serving.

Warm injera briefly in a low oven (100–120°C / 210–250°F) wrapped in foil for 5–8 minutes or cover with a damp towel while the stews finish so they stay soft.

On a large communal platter, spread one or two injera as a base. Arrange portions of Spicy Beef (Sega Wot Key) and Mild Beef (Sega Wot Alecha) side by side so diners can sample both. Spoon a generous scoop of the homemade cottage cheese on the side. Garnish with chopped cilantro or parsley if using.

Serve hot and eat communally using injera to scoop stews and cottage cheese.