Gored Gored Recipe

Trim and cube beef

Trim any silver skin and excess fat from the bottom round. Pat the meat dry with paper towels. Using a sharp knife, cut into uniform 1/2-inch cubes for even texture and quick surface searing.

Place the beef cubes into a medium bowl. Add the lemon juice, kosher salt, and black pepper. Toss gently to evenly coat. Let rest at room temperature for 10 minutes while you prepare the berbere sauce and butter. (Note: if you prefer to serve the dish chilled or raw-style, refrigerate and follow food-safety guidance; this recipe includes a brief sear step to the diner’s requested doneness.)

In a small bowl, combine the berbere spice blend, tomato paste, minced garlic, minced ginger, warm water, and neutral oil. Whisk until smooth. The mixture should be a thick, spreadable paste that will cling to the beef cubes.

Taste a tiny smear (optional) and adjust seasoning: add up to 1/4 tsp salt if you prefer a saltier profile, or a splash more lemon if you want brighter acidity.

Add the berbere paste to the bowl with the beef and toss until each cube is evenly coated. Cover and let marinate for 10–30 minutes at room temperature (short marination keeps the beef tender and permits searing). For a more integrated flavor, marinate up to 2 hours refrigerated, then bring back to room temperature for 20–30 minutes before cooking.

In a small saucepan over low heat, melt the unsalted butter gently. Add the minced shallot, minced garlic, chopped rosemary, chopped thyme, fenugreek seeds, crushed cardamom pods, and the broken cinnamon stick.

Simmer the butter very gently for 6–8 minutes — do not let it brown — to allow the aromatics to infuse the fat. Stir occasionally. Remove from heat and let cool for 5 minutes.

Strain the butter through a fine-mesh sieve into a small bowl, pressing on the solids to extract as much flavored butter as possible. Discard solids (or reserve for another use). Stir in 1/2 teaspoon kosher salt. Keep the herbal butter warm (or reheat lightly) before finishing the beef.

Heat a large heavy skillet (cast-iron preferred) over high heat until very hot, about 3–5 minutes. Add 1 tsp neutral oil and swirl to coat.

Add the marinated beef cubes in a single layer without overcrowding; work in batches if needed. For rare: sear 45–60 seconds per side until a deep brown crust forms but center remains cool and bright red. For medium-rare: sear 60–90 seconds per side; center will be warm and pink. For medium to well-done: sear 90–120 seconds per side and reduce heat to medium to avoid burning, cooking until desired internal color is reached. Use tongs to turn cubes for even browning. Internal temperatures (approx): rare 115–120°F, medium-rare 125–130°F, medium 135–145°F, well-done 155°F+ (use a thermometer if precise temperature is required).

When the beef is at the requested doneness, remove the pan from heat and immediately add 2–3 tablespoons of the warm Ethiopian herbal butter to the pan. Toss the seared cubes quickly in the butter to coat and pick up browned fond. Transfer beef to a warm serving plate.

Spoon any remaining butter from the pan over the beef. Let rest 1–2 minutes before serving so juices redistribute slightly.

Arrange the gored gored on a platter or on injera pieces. Garnish with finely chopped parsley if using and serve with lemon wedges on the side for additional brightness.

Serve immediately, with injera or toasted bread to scoop the beef. Remind diners that the dish is intended to be served rare to well-done per request and that consuming undercooked meat carries a food-safety risk.