Best 2 Marcus Samuelssons Tibs Recipe By Tasty Recipes

Indulge in the tantalizing flavors of Ethiopia with Marcus Samuelsson's tibs recipe, a culinary journey that captures the essence of this vibrant cuisine. Tibs, a traditional Ethiopian dish, features tender pieces of beef or lamb sautéed with aromatic spices, creating a symphony of flavors that dance on your palate. This versatile dish offers a range of recipe variations, each with its unique blend of spices and ingredients. From the classic beef tibs to the delectable lamb tibs, and the vegetarian-friendly tofu tibs, there's a tibs recipe to suit every taste preference. Accompanied by injera, a spongy flatbread that serves as both a plate and an edible utensil, tibs is an immersive culinary experience that transports you to the heart of Ethiopia.

Let's cook with our recipes!

BLOCK PARTY RIBS BY MARCUS SAMUELSSON RECIPE BY TASTY

Block Party Ribs By Marcus Samuelsson Recipe by Tasty image

Here's what you need: water, soy sauce, dark brown sugar, smoked paprika, salt, black pepper, cayenne powder, ground allspice, powdered ginger, garlic powder, fresh thyme, lemon, pork rib, grapeseed oil, poblano chile, red onion, garlic, ginger, salt, chicken broth, ketchup, beer, coffee, apple cider vinegar, molasses, soy sauce, lemon

Provided by Scott Loitsch

Categories Dinner

Yield 6 servings

Number Of Ingredients 27

Ingredients

2 cups water
½ cup soy sauce
½ cup dark brown sugar, packed
3 tablespoons smoked paprika
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon cayenne powder
1 teaspoon ground allspice
1 teaspoon powdered ginger
1 ½ teaspoons garlic powder
4 sprigs fresh thyme
1 lemon, zested
2 slabs pork rib
1 tablespoon grapeseed oil
1 poblano chile, chopped
1 red onion, chopped
2 cloves garlic, chopped
1 ginger, 1-inch (2 1/2 cm) peeled and chopped
salt, to taste
1 ¼ cups chicken broth
1 cup ketchup
12 fl oz beer, 1 bottle
½ cup coffee
⅓ cup apple cider vinegar
¼ cup molasses
¼ cup soy sauce
1 lemon, juiced

Steps:

Whisk together all the rub ingredients in a small bowl.
Spread the rub evenly over the pork ribs and place on a wire rack set over a baking sheet with meat side up. Cover with plastic wrap and refrigerate overnight.
For the BBQ sauce, heat oil in a large pot or dutch oven over medium-high heat. Add poblano chile, red onion, garlic, ginger, and a pinch of salt, then cook until onions begin to soften.
Add the remaining sauce ingredients and bring the mixture to a simmer.
Turn the heat down to medium-low and cook at an active simmer until the mixture is reduced to about 2 cups (470 ml), about 30-45 minutes.
Once reduced, cool slightly then transfer mixture to a blender. Puree until smooth.
Preheat oven to 275˚F (140˚C).
Uncover the ribs. Spread 1 cup (290g) of the BBQ sauce over each rack of ribs.
Keeping them raised over the baking sheet on the wire rack. Pour water into the bottom of the baking sheet.
Bake in a preheated oven for 3-3 ½ hours.
Remove ribs from oven and preheat the broiler to high.
Broil the ribs for 5-10 minutes to finish, until the sauce caramelizes.
Cut into individual ribs.
Enjoy!

Nutrition Facts : Calories 379 calories, Carbohydrate 50 grams, Fat 16 grams, Fiber 3 grams, Protein 6 grams, Sugar 28 grams

INJERA WITH TIBS

Injera with Tibs image

Tibs is a really quick and easy stir-fry that pairs really well with injera bread. It's a traditional Ethiopian dish that can be made with beef or lamb and is packed with flavor and complexity. It's so delicious and every time I serve this I think about my Ethiopian family.

Provided by Marcus Samuelsson

Categories main-dish

Time 6h

Yield 10 servings

Number Of Ingredients 36

Ingredients

2 cups teff flour or whole-wheat flour (don't use stone-ground flour)
1 cup all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
3 cups club soda
1/2 cup plain yogurt
2 tablespoons clarified butter, ghee or neutral oil, plus more for the skillet
3 tablespoons olive oil
2 teaspoons Spiced Butter, recipe follows
1 pound tenderloin of beef tip or head, cut into 1-inch cubes
1/2 teaspoon kosher salt
2 cloves garlic, chopped
One 1-inch piece ginger, peeled and chopped
1 tablespoon berbere, plus more as needed
1/2 teaspoon cumin
2 sprigs fresh rosemary, chopped, plus more as needed
2 jalapenos, sliced
1/2 cup canned crushed tomatoes
2 tablespoons red wine vinegar
2 tomatoes, chopped
2 teaspoons fresh cilantro, chopped
2 teaspoons Dijon mustard
2 teaspoons Ayib (fresh cheese), recipe follows
4 sticks (2 cups) unsalted butter
3 cloves garlic, minced
1 red onion, coarsely chopped
3-inch piece ginger, peeled and finely chopped
1 teaspoon cardamom seeds
1 teaspoon ground cumin
1 teaspoon fenugreek seeds
1 teaspoon dried oregano
1/2 teaspoon ground turmeric
4 sprigs fresh thyme
2 quarts buttermilk
1/2 cup lemon juice
Kosher salt and freshly ground black pepper

Steps:

For the injera: Whisk together the teff flour, all-purpose flour, baking soda and salt in a large bowl. Whisk in the club soda, yogurt and clarified butter to make a smooth, thin batter. Let sit at least 4 hours and up to overnight, then strain through a sieve or strainer to remove any lumps.
Grease a large skillet with the clarified butter and heat over medium-high heat. Pour 1/2 cup of batter into the pan in a spiral, starting at the center, and cook for 20 seconds. Put a lid on the pan and cook for an additional 30 seconds. Transfer to a plate and cover with a cloth to keep warm while you cook the remaining injera.
For the tibs: Heat the oil and Spiced Butter in a large skillet over medium-high heat. Sprinkle the meat with salt. Add the garlic and ginger to the pan and saute for 1 minute. Add the berbere, cumin and rosemary and stir to combine. Increase the heat to high, add the beef and jalapenos and toss to combine, about 1 minute. Stir in the crushed tomatoes, vinegar, tomatoes, cilantro and mustard and cook until the outside of the beef is no longer red, about 2 minutes.
Serve the tibs on injera and garnish with Ayib (fresh cheese).
Melt the butter in a medium saucepan over low heat, stirring occasionally. As foam rises to the top, skim and discard it. Continue cooking, without letting the butter brown, until no more foam appears. Add the garlic, onions, ginger, cardamom, cumin, fenugreek, oregano, turmeric and thyme and continue cooking for 15 minutes, stirring occasionally.
Remove from the heat and let stand until the spices settle. Strain through a fine-mesh sieve before using. (Store in the refrigerator in a tightly covered container for up to 3 weeks.)
Line a colander or a fine mesh sieve with a layer of cheesecloth.
Bring the milk and lemon juice to a slight simmer in a large pot over low heat. Season with salt and pepper. Simmer, stirring occasionally, until curds begin to form, about 15 minutes. Spoon the curdled milk into the sieve and gently rinse under cold running water until the water runs clear. Place the sieve in a bowl and cover with a clean dish towel. Allow to drain, refrigerated, for up to 4 hours.
Discard the liquid, pour the curds into a bowl and season with salt. Store refrigerated in an airtight container for up to 1 week.

Tips:

Tenderize the beef: Use a meat mallet or the back of a heavy knife to tenderize the beef before cooking. This will help break down the tough fibers and make the meat more tender.
Marinate the beef: Marinating the beef in a mixture of olive oil, garlic, ginger, and spices for at least 30 minutes will help infuse it with flavor and make it more juicy.
Cook the beef in batches: Don't overcrowd the pan when cooking the beef. Cook it in batches if necessary to avoid steaming the meat and ensure that it gets a nice sear.
Don't overcook the beef: Tibs is best when cooked to medium-rare or medium. Overcooking will make the meat tough and dry.
Serve with injera: Tibs is traditionally served with injera, a spongy flatbread. Injera is used to scoop up the meat and vegetables.

Conclusion:

Marcus Samuelsson's tibs recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. The beef is tender and flavorful, and the vegetables are perfectly cooked. Serve with injera and your favorite sides for a complete meal.