Bere Alicha Recipe

Trim and brown (optional)

Pat beef dry with paper towels and season with 2 tsp salt and 1 tsp black pepper. In a very large heavy-bottomed pot or hotel-size steam kettle over medium-high heat, warm 2 tablespoons of the oil. In batches to avoid crowding, sear the beef cubes until browned on all sides (about 4–6 minutes per batch). Transfer browned beef to a plate and repeat until all beef is seared.

Return all beef to the pot. Add the water or beef stock (12 cups) to the pot, scraping up any browned bits from the bottom. Add bay leaves and 1 tsp salt and 1 tsp black pepper. Bring to a gentle boil, then reduce heat to maintain a low simmer. Skim foam or excess fat from the surface during the first 10–15 minutes of simmering.

Partially cover and simmer the beef gently for 1 hour to 1 hour 15 minutes, until the beef is becoming tender but not falling apart. Stir occasionally.

Prepare the alicha base

While the beef begins to simmer, heat the remaining oil (about 1 cup total minus what you used for searing) in a large skillet or sauté pan over medium heat. Add the finely chopped onions and cook gently, stirring often, until they are soft and translucent and just starting to color, about 12–18 minutes. Lower heat if they brown too quickly — alicha is meant to be mild and golden rather than deeply browned.

Add the minced garlic and minced ginger to the softened onions and cook 2–3 minutes until fragrant. Stir in the turmeric powder and crushed cardamom pods and toast briefly (30–45 seconds) so the turmeric cooks out its raw edge.

If you like a touch of berbere for aroma, stir in up to 2 tsp now (optional) and mix well. Taste a small amount and adjust salt if needed (add up to 1 tsp more salt total across stew to reach desired seasoning).

Spoon the alicha onion mixture into the simmering beef pot, stirring to combine. Continue to simmer the stew gently, partially covered, for another 30–45 minutes, until beef is fork-tender and flavors have melded.

With about 15 minutes left of simmering, taste the broth and adjust seasoning with remaining salt and black pepper as needed. Remove and discard bay leaves and cardamom pods if you prefer (they can be left in for service if desired).

If you want a brighter finish, stir in the lemon juice (2 tbsp) at the end of cooking and sprinkle chopped cilantro or parsley just before serving.

Optional thickening

If you prefer a slightly thicker stew for serving as a side, whisk the 4 tbsp flour into 1/2 cup cold water to make a smooth slurry. Temper 1/2 cup of hot stew liquid into the slurry, then stir the slurry into the pot. Simmer gently for 5–8 minutes until the stew thickens slightly. If too thick, add a little hot water or stock to reach desired consistency.

Keep the stew warm until service. Garnish with the chopped cilantro/parsley. Adjust final seasoning to taste. Serve hot as a side; this recipe yields about 20 side portions (4 lb beef total) — estimate 1/4 lb cooked beef per person with accompanying broth and onions.