Gored Gored
ጎረድ ጎረድ
Sunday Suppers: Slow Wots & Gathering
In Ethiopia, ordering gored gored is a flex of culinary confidence. It is a primal celebration of fresh beef and spiced butter, historically eaten entirely raw. But for the diaspora kid recreating that intoxicating Sunday supper aroma in an Ohio suburb, the secret is the lebleb technique. It is a lightning-fast sear that wakes up the butter and kisses the exterior of the beef while leaving the inside meltingly tender and unabashedly rare. It takes exactly three minutes, requires zero compromise, and tastes exactly like home.
Before you start
Prepare the awaze.
In a small bowl, whisk together the berbere, red wine, olive oil, and 1 teaspoon of the salt until it forms a thick, smooth paste.
Season the beef.
Sprinkle the cold beef cubes with the remaining 1 teaspoon of salt and the ground korerima, tossing briefly to coat. Do not let it sit to marinate.
Ingredients
- beef tenderloin1 lb
- Niter Kibbeh3 tbsp
- Korerima1 tsp
- salt2 tsp
- Berbere3 tbsp
- dry red wine3 tbsp
- olive oil1 tbsp
- Mitmita2 tbsp
- fresh Injera3 large
Method
- 01
Bloom the awaze in the spiced butter.
Place a heavy-bottomed skillet over medium heat and add the niter kibbeh. The second it melts and begins to foam, add the awaze paste and stir for 10 seconds to awaken the spices.
- 02
Flash-sear the beef.
Drop the cold, seasoned beef cubes into the pan. Stir continuously and vigorously for exactly 60 to 90 seconds. You want to coat the meat in the fiery butter and just barely sear the exterior, leaving the inside entirely red and rare.
- 03
Serve immediately.
Instantly remove the pan from the heat so the beef does not overcook in the residual warmth. Transfer directly to a platter lined with fresh injera, served alongside a small dish of dry mitmita for dipping.
Notes
Mind the temperature.
You are not cooking the meat; you are waking up the butter. If the pan gets too hot, the beef will release water and turn into a tough, chewy stir-fry.
Source authentic spices.
Do not substitute standard cardamom for korerima or standard chili powder for berbere. To achieve the flavor of the homeland, procure the real deal from a local African market or a reputable online spice merchant.