Tibsi Recipe

Season beef

Pat the beef cubes dry with paper towels. In a bowl, combine the salt, black pepper, paprika, ground cumin and minced garlic. Toss the beef cubes with the spice mix until evenly coated. Let rest at room temperature for 15 minutes to take the chill off and allow flavors to penetrate.

While the beef rests, slice the onion into thin half-moons and slice the jalapeños into rings. If you prefer milder heat, remove and discard the seeds and membranes; keep them for spicier Tibsi. Chop cilantro or parsley and set aside for garnish.

Heat pan

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add the olive oil and 2 tablespoons of the butter and swirl to coat.

Sear beef

Working in a single layer (sear in two batches if necessary to avoid crowding), add the beef cubes and sear without moving for 1½–2 minutes, until a brown crust forms. Turn cubes and sear the other sides for another 1–2 minutes. Remove seared beef to a plate and keep warm.

Cook aromatics

Reduce heat to medium. Add the remaining 1 tablespoon butter to the pan. Add the sliced onions and jalapeño rings. Sauté, stirring occasionally, for 4–6 minutes until onions are softened and starting to caramelize and jalapeños are slightly blistered.

Deglaze

Pour in the white wine to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Let the wine bubble and reduce by about half, 2–3 minutes.

Simmer with broth

Return the seared beef and any accumulated juices to the pan. Add the beef broth and crushed red pepper flakes if using. Stir to combine, bring to a gentle simmer, then reduce heat to medium-low. Simmer uncovered for 4–6 minutes, just until beef is tender and sauce slightly reduced. Avoid overcooking to keep cubes tender.

Stir in the lemon juice. Taste and adjust seasoning with salt and freshly ground black pepper to taste. If you want more heat, add additional crushed red pepper or finely chop another jalapeño and toss briefly.

Transfer Tibsi to a warm serving platter. Sprinkle chopped cilantro or parsley over the top. Serve immediately with steamed rice, flatbread, or roasted potatoes and pass extra pan sauce at the table.