Slow-Braised Berbere Beef with Buttery Lentils

Berbere Braised Beef with Buttery Lentils

Deep Roots, Bold Flavors

This Ethiopian-inspired slow-braised beef isn’t just dinner—it’s an experience. At the heart of it is berbere, a centuries-old East African spice blend rich in paprika, cayenne, ginger, fenugreek, cinnamon, and cloves. It’s complex, warming, and deeply aromatic—more than heat, it’s history. Paired with creamy lentils and melt-in-your-mouth beef, this dish delivers comfort and depth in every bite.

Whether you’re exploring Ethiopian flavors for the first time or already a fan, this dish is an approachable way to bring the soul of East African cuisine to your table.

Ingredients

For the Berbere Braised Beef:

• 2 lbs beef chuck or short ribs, cut into large chunks

• 2 tbsp berbere spice blend (this one works great, or use the homemade version below) (store-bought or homemade*)

• 1 large onion, finely diced

• 4 cloves garlic, minced

• 1-inch piece fresh ginger, grated

• 2 tbsp tomato paste

• 2 cups beef broth (or water)

• 1 tbsp honey (optional, balances spice)

• 1 tbsp apple cider vinegar

• 2 tbsp olive oil or ghee

• Salt, to taste

For the Buttery Lentils:

• 1 cup red lentils, rinsed

• 3 cups water or broth

• 1 tsp cumin

• ½ tsp turmeric

• 2 tbsp butter or ghee

• Salt & black pepper, to taste

*Homemade Berbere: Mix 1 tbsp paprika, 1 tsp cayenne, 1 tsp cumin, 1 tsp coriander, ½ tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger, ½ tsp fenugreek, and a pinch of cloves.

Instructions

Step 1: Brown the Beef
Heat oil or ghee in a heavy-bottomed pot or Dutch oven over medium-high heat. Pat the beef dry, season with salt, and sear in batches until deeply browned on all sides. Remove and set aside.

Step 2: Build the Flavor Base
In the same pot, add the onion and cook for 3–4 minutes until softened. Stir in garlic, ginger, and tomato paste; cook for another minute. Add berbere and toast for 30 seconds to bloom the spices.

Step 3: Braise the Beef
Return beef to the pot and pour in broth, honey, and vinegar. Bring to a simmer. Cover, reduce heat to low, and braise for 2.5–3 hours, stirring occasionally, until beef is fork-tender.

Step 4: Cook the Lentils
About 30 minutes before beef is done, combine lentils, water (or broth), cumin, and turmeric in a saucepan. Simmer uncovered for 15–20 minutes, stirring occasionally, until soft but not mushy. Stir in butter or ghee, season with salt and black pepper.

Serving & Pairing Ideas

For a cozy, beautifully rustic presentation, consider serving this dish in a ceramic serving crock like this one—it keeps the food warm and adds a homestyle charm to the table.

• Serve beef over a bed of buttery lentils, spooning sauce over top.

• Garnish with fresh cilantro, a squeeze of lemon, or crumbled feta.

• Great with flatbread, rice, or sautéed greens.

Customize It

• Spicier version: Add ½ tsp cayenne with the berbere.

• Milder option: Use 1 tbsp berbere and add ¼ cup coconut milk at the end.

• Vegetarian swap: Replace beef with roasted eggplant or mushrooms.

Storage & Meal Prep Tips

• Store: Refrigerate in airtight containers up to 4 days.

• Freeze: Freeze both components separately for up to 3 months.

• Reheat: Warm gently on stovetop with a splash of broth if needed.

Dietary Notes

• Gluten-Free – Naturally gluten-free without flatbread.

• Dairy-Free – Use olive oil in place of ghee.

• Whole30-Compatible – Omit honey and use compliant broth.

• Paleo-Friendly – Skip lentils and pair beef with cauliflower rice.

• High-Protein – Hearty and ideal for muscle recovery.

Final Note

This dish is a celebration of story-rich cooking—one where spice blends carry memory, and lentils hold history. Berbere Braised Beef with Buttery Lentils is a bold, comforting way to explore Ethiopian flavors in your own kitchen.

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