Aug 27 2026
Restaurants›Blue Nile Ethiopian Restaurant and Bar›Gomen Besiga Recipe

Gomen Besiga Recipe

Inspired by Blue Nile Ethiopian Restaurant and Bar
Time1h 40m
Serves4

Make Gomen Besiga Recipe in just 1h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Beef and Marinade

Greens and Aromatics

Spices and Seasonings

Liquids and Finish

Method

Beef and Marinade

  1. 1

    Prepare and marinate the beef

    Pat the beef cubes dry with paper towels. In a bowl combine salt, black pepper, minced garlic, grated ginger and lemon juice. Toss the beef in the mixture to coat evenly. Let marinate for 20–30 minutes at room temperature or up to 2 hours refrigerated.

  2. 2

    Brown the beef

    Heat a large heavy-bottomed skillet or Dutch oven over medium-high heat. Add 1 tablespoon of niter kibbeh or butter. When hot, sear beef in batches (do not overcrowd) until deeply browned on all sides, 3–4 minutes per side. Remove browned beef to a plate and set aside.

Greens and Aromatics

  1. 3

    Prep the greens

    While beef rests, wash the collard greens thoroughly. Remove the thick stems and stack leaves, roll and slice into thin ribbons (chiffonade). Pat dry or let drain in a colander.

  2. 4

    Sauté aromatics

    Reduce heat to medium. In the same pot or skillet, add remaining 5 tbsp niter kibbeh. Add the chopped onion and cook, stirring occasionally, until translucent and beginning to caramelize, about 8–10 minutes. Add minced garlic, minced ginger and optional sliced green chili; cook 1–2 minutes until fragrant.

  3. 5

    Cook the greens with aromatics

    Add the sliced greens to the pot in handfuls, stirring to wilt and incorporate into the onion mixture. After all greens are in, sprinkle berbere and turmeric over them and stir to combine. Cook, stirring occasionally, until the greens begin to break down and reduce in volume, about 8–12 minutes.

Combine, Simmer and Finish

  1. 6

    Return beef and simmer

    Return the browned beef and any accumulated juices to the pot with the greens. Pour in the beef stock (or water) and gently stir to combine. Bring to a gentle simmer, cover partially, and cook over low heat until the beef is tender and flavors meld, 30–45 minutes. Stir occasionally and add a splash of stock if the pan becomes too dry.

  2. 7

    Adjust seasoning and finish

    Taste and adjust salt and pepper. Stir in the lemon juice and drizzle olive oil if using. If you prefer a thicker mixture, simmer uncovered a few more minutes to reduce liquid. For a silkier finish, mash a small portion of the greens and beef against the side of the pot.

  3. 8

    Rest and serve

    Let the dish rest for 5 minutes off the heat. Serve warm with injera, flatbread, or rice. Garnish with an extra pat of niter kibbeh or a sprinkle of freshly ground pepper if desired.

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