Spicy Beef (sega Wot Key) Recipe

Prep the beef

Pat the beef cubes dry with paper towels. Season evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper; set aside.

Sweat the aromatics

In a large heavy-bottomed skillet or Dutch oven, heat 3 tablespoons vegetable oil or niter kibbeh over medium heat until shimmering. Add the finely chopped onion (about 1.5 cups) and cook, stirring occasionally, until softened and lightly golden, about 8–10 minutes. Reduce heat if onions brown too quickly.

Add garlic and ginger

Add the minced garlic (3 cloves) and minced ginger (1 tbsp) to the onions. Cook 1–2 minutes, stirring constantly, until fragrant but not browned.

Bloom the berbere

Add 3 tablespoons berbere spice to the pan and stir into the onion mixture. Cook 1–2 minutes to bloom the spices, stirring constantly so they do not burn. This develops deeper flavor and color.

Brown the beef

Increase heat to medium-high. Push the onion-spice mixture to the sides, add the seasoned beef cubes in a single layer (work in batches if necessary) and let them brown on all sides, 4–6 minutes total. Stir to combine the beef with the onion and spices.

Add tomato and liquid

Stir in 1 tablespoon tomato paste and cook 1 minute. Add 1 cup water or low-sodium beef broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.

Simmer until tender

Lower the heat to maintain a low simmer, cover partially, and cook until beef is tender, about 45–60 minutes depending on the cut. Stir every 10–15 minutes and add a splash of water if the sauce reduces too quickly. Taste midway and add additional salt if needed.

Finish

When beef is tender and sauce is thickened to a spoon-coating consistency, stir in 1 teaspoon fresh lemon juice to brighten the flavors. Adjust seasoning. Sprinkle chopped cilantro or parsley (1 tbsp) if using, and remove from heat.

Heat milk

Pour 4 cups whole milk into a medium saucepan. Heat over medium, stirring occasionally to prevent scorching, until milk reaches a gentle simmer (about 180°F/82°C) and small bubbles form around the edge, about 8–10 minutes.

Curdle the milk

Remove milk from heat. Stir in 2 tablespoons white vinegar or lemon juice, then let sit undisturbed for 5–10 minutes. Curds should separate from whey (a translucent yellow liquid). If separation is incomplete, add 1 tsp more vinegar and wait 2–3 minutes.

Strain curds

Line a fine-mesh strainer with cheesecloth or a thin kitchen towel set over a bowl. Pour the curdled milk into the strainer and allow whey to drain for 10–20 minutes, depending on how moist you want the cottage cheese. For creamier ayib, drain less; for drier, drain longer.

Season and finish

Gather the cheesecloth corners and gently squeeze out any excess whey. Transfer curds to a bowl, stir in 3/4 tsp salt and 1 tsp unsalted butter (optional) for richness. Taste and adjust salt. Keep chilled until serving.

Warm injera briefly on a pan or in the oven, then place on a large serving plate. Spoon the spicy beef (Sega Wot Key) onto the injera in a central mound. Place a scoop of homemade ayib (cottage cheese) to the side of the beef. Offer extra berbere at the table. Serve immediately so injera absorbs the sauce.