Cookbook:Gored Gored (Ethiopian Raw Beef)

Gored gored is a unique and flavorful dish made with tender pieces of raw beef seasoned with traditional Ethiopian spices. This dish is typically enjoyed by meat lovers and is often served as a part of a larger Ethiopian meal.

Ingredients

 * 2 tablespoons niter kibbeh (spiced clarified butter), melted
 * 1 tablespoon berbere spice blend
 * 1 tablespoon freshly squeezed lime juice
 * 1 teaspoon salt, or to taste
 * ½ teaspoon freshly ground black pepper
 * ¼ teaspoon cardamom
 * ¼ teaspoon cayenne pepper, or to taste
 * 1 pound high-quality beef, preferably tenderloin or sirloin, cut into bite-sized cubes
 * Fresh parsley or cilantro, chopped, for garnish
 * Injera (Ethiopian flatbread), for serving

Equipment

 * Mixing bowl
 * Cutting board
 * Chef's knife

Procedure

 * 1) In a large mixing bowl, combine the melted niter kibbeh, berbere spice blend, lime juice, salt, black pepper, cardamom, and cayenne pepper. Mix well to create a marinade.
 * 2) Add the bite-sized beef cubes to the marinade and toss until they are well coated. Cover the bowl and let the beef marinate in the refrigerator for at least 2 hours, or overnight for more intense flavors.
 * 3) Just before serving, remove the beef from the refrigerator and let it come to room temperature.
 * 4) Transfer the marinated beef cubes to a serving plate, arranging them in a single layer.
 * 5) Garnish with freshly chopped parsley or cilantro.
 * 6) Serve the gored gored immediately with injera or other bread of your choice.

Notes, tips, and variations

 * Gored gored is typically served raw or lightly seared on the outside while keeping the interior raw. It is important to use high-quality beef from a trusted source to minimize the risk of foodborne illnesses.
 * Ensure that the beef is fresh, properly handled, and stored at the correct temperature.
 * Adjust the spiciness of the marinade by adding more or less cayenne pepper according to your taste preferences.
 * For added flavor, you can toast the berbere spice blend in a dry skillet over low heat before using it in the marinade.
 * Some recipes include the addition of minced garlic or finely chopped onions to the marinade for additional flavor.
 * You can customize the level of spiciness by adjusting the amount of berbere spice blend used.