Name: Zigni with Braised Beef and Onions
Total time: 100 min
Yield: 4 servings
Cuisine: Eritrean
Ingredients: 1 pound beef brisket or beef shank; 2 large onions; 3 cloves garlic; 1 tablespoon grated fresh ginger; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon turmeric; 1/2 teaspoon cayenne pepper; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons vegetable oil; 2 cups beef broth

A traditional Eritrean beef stew with a rich and flavorful sauce, served with a side of injera bread.

Method

Heat oil in a large Dutch oven over medium heat. Add onions and cook until they are lightly browned, about 8 minutes.
Add garlic, ginger, cumin, coriander, turmeric, cayenne pepper, salt, and black pepper to the pot. Cook for 1 minute, stirring constantly.
Add the beef to the pot and cook until it is browned on all sides, about 5 minutes.
Add the beef broth to the pot and bring to a boil. Reduce the heat to low, cover, and simmer for 1 1/2 hours, or until the beef is tender.
Serve the zigni hot, garnished with chopped fresh cilantro or scallions, and accompanied by injera bread.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.