Best 3 Key Wat Ethiopian Spicy Stewed Beef Recipes
**Key Wat: A Flavorful Journey Through Ethiopian Cuisine**
Key Wat, an iconic dish from the culinary tapestry of Ethiopia, is a captivating fusion of bold flavors and aromatic spices. This traditional beef stew, also known as Ethiopian Spicy Beef Stew, is a testament to the country's rich culinary heritage. With its vibrant red hue and enticing aroma, Key Wat is sure to tantalize your taste buds and transport you to the heart of Ethiopia's culinary scene.
This article presents a collection of Key Wat recipes, each offering a unique interpretation of this beloved dish. Discover the classic Key Wat recipe, a harmonious blend of berbere spice, onions, garlic, and ginger, simmered to perfection with tender beef. Explore variations like the simplified Key Wat, featuring a streamlined ingredient list for a fuss-free cooking experience. For a vegetarian twist, try the Key Wat with Vegetables, where hearty vegetables take center stage, absorbing the flavorful berbere sauce.
Indulge in the Key Wat with Yogurt, where creamy yogurt adds a cooling contrast to the spicy stew. And for a truly authentic experience, venture into the Key Wat with Injera recipe, where you'll learn to prepare both the delectable stew and its traditional Ethiopian flatbread companion.
As you embark on this culinary journey, you'll discover the secrets behind Key Wat's captivating flavors. Unleash your inner chef and let the vibrant spices and aromatic herbs guide you to a culinary masterpiece that will leave your taste buds dancing with delight.
KEY WAT (SPICY ETHIOPIAN STEWED BEEF)
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Make and share this Key Wat (Spicy Ethiopian Stewed Beef) recipe from Food.com.
Provided by RawSpiceBar
Categories Vegetable
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 tbsp canola oil in a large dutch oven over medium-high heat. Pat beef dry and season with salt and pepper. Brown beef in batches in the dutch oven, about 3 minutes per side. Removing browned beef to a plate to catch its juices.
- Without cleaning the dutch oven, add remaining tbsp of canola oil. Reduce heat to medium-low. Add onions and cook until golden brown, about 10-15 minutes. Add garlic and cook for 2 minutes, until fragrant.
- Add RawSpiceBar's Berbere & Mitmita spices and sugar to onions and garlic, cook for 1-2 minutes, until fragrant.
- Add chopped tomatoes to mixture, combine until tomatoes brown, about 3-5 minutes. Add beef stock and beef and bring it to a boil. Reduce heat to medium-low to simmer.
- Simmer the beef for at least an hour, up to two. Remove beef from the cooking liquid and shred it by pulling the chunks apart with two forks. Add beef back to the stock mixture and simmer for another 15 minutes.
- Serve with injera, couscous or butternut squash mash (see RawSpiceBar's monthly blog for recipes).
KEY WAT (ETHIOPIAN SPICY STEWED BEEF)
Number Of Ingredients 11
Steps:
- Heat 1 tbsp canola oil in a large dutch oven over medium-high heat. Pat beef dry and season with salt and pepper. Brown beef in batches in the dutch oven, about 3 minutes per side. Removing browned beef to a plate to catch its juices.
- Without cleaning the dutch oven, add remaining tbsp of canola oil. Reduce heat to medium-low. Add onions and cook until golden brown, about 10-15 minutes. Add garlic and cook for 2 minutes, until fragrant.
- Add RawSpiceBar's Berbere & Mitmita spices and sugar to onions and garlic, cook for 1-2 minutes, until fragrant.
- Add chopped tomatoes to mixture, combine until tomatoes brown, about 3-5 minutes. Add beef stock and beef and bring it to a boil. Reduce heat to medium-low to simmer.
- Simmer the beef for at least an hour, up to two. Remove beef from the cooking liquid and shred it by pulling the chunks apart with two forks. Add beef back to the stock mixture and simmer for another 15 minutes.
- Serve with injera, couscous or butternut squash mash (see RawSpiceBar's monthly blog for recipes).
KEY WAT (SPICY ETHIOPIAN STEWED BEEF)
Categories Vegetable
Number Of Ingredients 10
Steps:
- 1. Heat 1 tbsp canola oil in a large dutch oven over medium-high heat. Pat beef dry and season with salt and pepper. Brown beef in batches in the dutch oven, about 3 minutes per side. Removing browned beef to a plate to catch its juices.
- 2. Without cleaning the dutch oven, add remaining tbsp of canola oil. Reduce heat to medium-low. Add onions and cook until golden brown, about 10-15 minutes. Add garlic and cook for 2 minutes, until fragrant.
- 3. Add RawSpiceBar's Berbere & Mitmita spices and sugar to onions and garlic, cook for 1-2 minutes, until fragrant.
- 4. Add chopped tomatoes to mixture, combine until tomatoes brown, about 3-5 minutes. Add beef stock and beef and bring it to a boil. Reduce heat to medium-low to simmer.
- 5. Simmer the beef for at least an hour, up to two. Remove beef from the cooking liquid and shred it by pulling the chunks apart with two forks. Add beef back to the stock mixture and simmer for another 15 minutes.
Tips:
- Use quality beef: Choose a lean cut of beef with good marbling, such as chuck roast or short ribs. This will ensure that the meat is tender and flavorful.
- Brown the meat well: Browning the meat before stewing it helps to develop its flavor and color. Be sure to brown the meat in batches so that it doesn't crowd the pan and steam instead of browning.
- Use a flavorful spice blend: The spice blend used in this recipe is a key component of the dish's flavor. Be sure to use a blend that includes a variety of spices, such as cumin, fenugreek, and coriander.
- Simmer the stew for a long time: The stew should be simmered for at least 2 hours, or until the meat is very tender. This will allow the flavors of the spices and vegetables to meld together and create a rich, flavorful stew.
- Serve with injera: Injera is a traditional Ethiopian flatbread that is used to scoop up the stew. If you don't have injera, you can serve the stew with rice or another type of bread.
Conclusion:
This Ethiopian spicy stewed beef, known as Key Wat, is a flavorful and hearty dish that is sure to please everyone at the table. The tender beef, combined with the rich and flavorful spice blend, creates a dish that is both comforting and satisfying. Whether you serve it with injera, rice, or another type of bread, this stew is sure to be a hit.
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