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Ethiopian Beef Tibs, Shiro Wat & Collard Greens

A full Ethiopian dinner: rich red beef tibs with a smooth blended sauce, creamy shiro wat, and collard greens with turkey bacon and garlic.

Ethiopian Beef Tibs, Shiro Wat & Collard Greens
Active 1 hrTotal 2½–3 hrsServes 4–6 servings
ethiopianspicydinnerrestaurant-style

Ingredients

Beef tibs — beef

  • 2 lb beef chuck, cut into 1-inch cubes
  • 1 tbsp neutral oil
  • 1 tsp salt
  • 0.5 tsp black pepper

Beef tibs — smooth red sauce

  • 3 large yellow onions
  • 4 garlic cloves
  • 2 tbsp niter kibbeh
  • 2 tbsp berbere
  • 1 tsp paprika
  • 1 tsp ground cardamom
  • 0.5 tsp allspice
  • 0.5 tsp garam masala
  • 0.25 tsp fenugreek seeds
  • 2 tbsp tomato paste
  • 1 large fresh tomato, chopped
  • 1 red bell pepper (optional)
  • 2 cups beef broth or water
  • 1 tbsp soy sauce
  • 1 tsp sugar (optional)
  • salt to taste

Beef tibs — finish

  • 1 tbsp niter kibbeh
  • 0.5 tsp berbere (or more to taste)
  • 0.25 cup chopped cilantro (optional)

Smooth shiro wat

  • 1 cup shiro powder
  • 2 medium yellow onions, finely chopped
  • 2 tbsp niter kibbeh
  • 2 garlic cloves, minced
  • 1 tbsp berbere
  • 1 tsp paprika
  • 1 tbsp tomato paste
  • 3.5 cups water (3–4 cups, as needed)
  • 0.5 tsp salt (plus more to taste)
  • 0.25 tsp black pepper
  • 1 tbsp niter kibbeh, for finishing

Collard greens with turkey bacon

  • 2 lb collard greens (about 2 large bunches)
  • 7 oz turkey bacon (6–8 oz)
  • 4 garlic cloves, minced
  • 1 medium yellow onion, diced
  • 1 tbsp olive oil (if needed)
  • 1 cup chicken broth or water
  • 0.5 tsp salt (plus more to taste)
  • 0.5 tsp black pepper
  • 0.25 tsp smoked paprika (optional)
  • 1 tbsp apple cider vinegar (optional)
  • red pepper flakes (a pinch, optional)

Method

Part 1 — Beef tibs

  1. Prep: pat the beef dry, cut into 1-inch cubes, season with salt and pepper. Roughly chop the onions and blend smooth with ½ cup water. Mince the garlic. Combine berbere, paprika, cardamom, allspice, garam masala, and fenugreek in a small bowl.
  2. Brown the beef: heat oil in a heavy pot over medium-high. Brown the beef in batches, 2–3 minutes per side, until deeply crusted (not cooked through). Transfer to a bowl. Do not skip — this builds the roasted flavor.
  3. Cook the onions: reduce to medium, add the blended onions to the same pot. Cook 20–30 minutes, stirring, until thick and golden and most water has evaporated. Stir in 2 tbsp niter kibbeh for 2 minutes, then the garlic for 1 minute.
  4. Spices and tomato: add the spice mix, cook 2–3 minutes. Add tomato paste, cook 2 minutes. Add the chopped tomato and optional bell pepper, cook 5 minutes. Stir in the soy sauce.
  5. Simmer: add 2 cups broth, bring to a gentle simmer, cook uncovered 20–25 minutes, stirring occasionally. Add more broth if it gets too thick.
  6. Blend smooth: turn off heat, cool a few minutes, then blend the sauce until completely smooth (vent the lid and cover with a towel — hot liquid expands). Return to the pot.
  7. Cook beef until tender: return the beef and juices, add ½ cup broth if needed, cover, simmer on low 45–90 minutes, checking every 20. It’s done when a fork slides in easily. Keep it a gentle simmer, never a hard boil.
  8. Finish: stir in 1 tbsp niter kibbeh and ½ tsp berbere. Adjust salt, stir in cilantro if using, rest 5 minutes. It should be thick, glossy, and deep red.

Part 2 — Smooth shiro wat

  1. Onions: cook the chopped onions in a pot over medium heat 15–20 minutes until soft and lightly golden. Stir in 2 tbsp niter kibbeh for 2 minutes, then the garlic for 1 minute.
  2. Spices: add berbere, paprika, and tomato paste. Stir and cook 2 minutes.
  3. Water and shiro: add 3 cups water while stirring, then slowly sprinkle in the shiro powder while whisking. Add salt and pepper, whisk until smooth.
  4. Simmer and blend: simmer on low 15–20 minutes, stirring often to prevent sticking, adding the remaining water as needed. Blend smooth for a restaurant-style texture, return to the pot, stir in 1 tbsp niter kibbeh, simmer 2–3 minutes. Adjust salt. Keep warm on very low heat.

Part 3 — Collard greens

  1. Prep greens: rinse thoroughly, remove thick center stems, stack, roll tightly, and slice into ½-inch ribbons.
  2. Turkey bacon: cut into small pieces. Cook in a large pot over medium heat 5–7 minutes until browned, adding 1 tbsp olive oil if dry.
  3. Onions and garlic: add the diced onion, cook 5–7 minutes until soft. Add garlic for 1 minute, then black pepper, optional smoked paprika, and optional red pepper flakes.
  4. Cook greens: add the ribbons in handfuls, stirring until wilting. Add broth and salt, cover, simmer on low 35–60 minutes, stirring occasionally, until tender but not mushy.
  5. Finish: adjust salt and pepper, stir in the optional vinegar (and a little niter kibbeh for richness). If too wet, cook uncovered 5 more minutes.

Serve

  1. Warm the injera. Spoon the tibs onto a large platter, add the shiro alongside, and arrange the collard greens next to them. Sprinkle cilantro over the tibs and add extra berbere or niter kibbeh to taste. Serve immediately with injera.

Notes

  • For tender beef, use chuck rather than a lean cut like London broil or top round.
  • Blending both the onions and the cooked sauce is what gives the tibs its restaurant texture.
  • Let the onions cook until golden and thick — rushing them makes the sauce taste raw.
  • Timing: start the tibs first, make the shiro while the beef simmers, and cook the greens last so everything is hot together.