Tsehay’s kitchen

Derek Tibs, my way 🇪🇹❤️ I use 500g picanha because the fat gives the meat so much flavour, so no oil or butter needed! Make sure your cast iron is smoking hot, add your meat and leave it alone for about 2 minutes to get that beautiful crust. Don’t overcrowd your pan, or the meat will release too much water. Once the meat has colour, add sliced red onion, jalapeño, 8–9 cloves of garlic and a bunch of rosemary. Deglaze the pan with a splash of alcohol, wine or stock, keep stirring, then season with salt and black pepper to taste. I love serving mine over shiro with injera, and of course, awaze and mitmita on the side for that extra kick! 🔥🇪🇹 Save this one and try it! ❤️ #tsehayskitchen #EthiopianFood #ፀሐይ☀️ #derektibs #HabeshaFood meat 🥩 products provide by @KÖTTVERKET