Ingredients

• 600g Chuck Steak - diced into 3cm pieces

• 30g Clarified Butter or Ghee

• Olive oil

• 3 x Red onions - diced

• 2 x Tablespoons tomato paste

• 2 x Tablespoons fresh ginger, grated

• 2 x Cups beef or chicken stock - must be best quality see note

• 1 x Tin tomatoes

• 4-5 x Teaspoons Berbere natural seasoning: Ingredients: Fenugreek, Cardamom, Cumin, Coriander, Nutmeg, Cloves, Paprika, Black Pepper, Sea Salt, Chilli Flakes

Preparation

First add the clarified butter and oil to a medium hot heavy based pot or Dutch oven and when melted add the onions, garlic, meat and ginger and liberally toss until the meat is browned and the onions are fully caramelised.

Next add the stock to deglaze the pot then add the tomato paste, Berbere Seasoning and the tomatoes and stir to bring everything together then seal the lid on the pot and place in a preheated oven at 180c for 3 hours, stirring every hour, until the meat is falling apart.

You may wish to thicken the sauce a little. Simply make a roux with a tablespoon of plain flour mixed with one tablespoon COLD water, mix into a paste and slowly add to the pot, around 20 minutes before cooking is finished to allow the sauce to remove the flour taste.

Important: The red onions are a critical part of this recipe. They must be cooked down until fully caramelised.

Comments: It is important that the stock is best quality. Proper Home Made stocks are always best. Avoid the over salted, cardboard supermarket stocks