DO NOT USE THE FULL AMOUNT OF CAYENNE CALLED FOR. Has anyone ever tried this with the full amount of cayenne called for? Do they still have tastebuds? I reduced the amount of cayenne to 1 tsp and I still found it to be very spicy, almost inedible. Have the people at Sunset Magazine actually tried this recipe before publishing it? Even 1 tsp of cayenne that they say you can cut the amount down to gives the stew much more than a "lively heat" they claim.
Beef Stew in Spicy Berbere Sauce
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- Calories: 400
- Calories from fat: 50%
- Protein: 38g
- Fat: 22g
- Saturated fat: 10g
- Carbohydrate: 11g
- Fiber: 1.6g
- Sodium: 336mg
- Cholesterol: 144mg
- 2 medium onions, quartered lengthwise
- 1/4 cup butter
- 1 tablespoon minced fresh ginger
- 1 tablespoon each ground paprika and cayenne (see notes)
- 1 teaspoon each ground cumin and fenugreek (optional; see
- 1/2 teaspoon each ground turmeric, cinnamon, and cardamom
- 1/4 teaspoon each ground cloves and allspice
- 1 can (14 1/2 oz.) crushed tomatoes in purée
- 1/4 cup dry red wine
- 2 1/2 pounds boned beef chuck, fat trimmed, cut into 3/4-inch chunks
- 1. In a food processor, pulse onions until very finely diced (almost puréed).
- 2. Melt butter in 4- to 5-quart pan over medium-high heat. Add onions and stir until browned, about 10 minutes.
- 3. Add ginger, paprika, cayenne, cumin, fenugreek, turmeric, cinnamon, cardamom, cloves, and allspice; stir until fragrant, about 1 minute. Add tomatoes, wine, and beef; bring to a simmer, then cover, reduce heat, and simmer, stirring occasionally, until beef is very tender when pierced, about 2 hours. Add salt to taste.
- Note: Nutritional analysis is per serving.
- Ethiopian cooking 101:
- Berbere: This heady spice mixture is the basis for all Ethiopian cooking. It can feature clove, cayenne, ginger, cumin, turmeric, and cinnamon, among other spices. Ground fenugreek seeds, which add a mildly sweet flavor, are also typical. Buy them at Middle Eastern markets or from Penzeys Spices ($1.09 per 1/4-cup jar; www.penzeys.com).
- Injera: Authentic injera is made from fermented teff, a grain common in Ethiopia. The bread's spongy, bubbly texture is similar to that of a pancake. If authenticity is your aim, you can buy teff flour from Abyssinian Market ($25 for 5 lb.; www.abyssinianmarket.com).
- Tej: This Ethiopian honey wine is the traditional match for spicy stews, but few retailers in the United States carry authentic imported tej. You can buy a bottle at many Ethiopian restaurants, but an accessible alternative is off-dry Riesling, which pairs beautifully with the spicy beef stew. Our favorite: Spätlese Rieslings from Germany's Mosel region.
Notes: A generous dose of cayenne gives this stew a lively heat. If you prefer milder spice, reduce the amount to 1 or 2 teaspoons.
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