Margarita's International Recipes


T'ibs We't

Beef in Spicy Sauce

T'ibs we't is another of my favorite Ethiopian dishes. I haven't made it in a while because it's very fattening. It's also very spicy, if you want it to be less so, use less berbere. Berbere is an Ethiopian spice mix, you can find it at stores carrying African products or make your own following one of the recipes I linked to below.

The sauce in this dish will still be watery when it's done, it needs to cool down for the elements to blend together.

Doro Wat


  • 2 lbs stewing beef, cubed
  • 1 1/2 red onions, chopped
  • 2 cups spiced butter
  • 1 cup berbere
  • 1/2 cup red wine
  • 2 cups water
  • 1 garlic clove, chopped
  • 1/2 tsp. ground cardamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. black cumin
  • 1/4 tsp. ground cloves
  • salt to taste.
  • 1/4 tsp. black pepper


Brown the beef on a large skillet over medium heat. Set aside.

Heat a large cooking pat over medium high heat. Add the onions and cook, without greast, until golden, stirring occasionally. Add the spiced butter and cook until it melts, if necessary. Stir in the berbere and the wine. Add the beef and stir. Add the water, garlic, cardamon, ginger, black cumin, cloves and salt and stir well. Bring to a boil, then turn down the heat and simmer uncovered for about 20 minutes. Add black pepper and serve with injera.

Adapted from a recipe in Daniel J. Mesfin's Exotic Ethiopian Cooking

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