Gored Gored (Ethiopian Raw Beef)
Gored gored is Ethiopian raw beef cubed and dressed in spiced butter, a dish for people who like their meat very fresh. The niter kibbeh coats each piece in a warm, fragrant richness, while berbere and cayenne bring heat and lime juice adds a sharp edge. Tenderloin or sirloin works best, since there is no cooking to soften the meat. Scoop it up with injera as part of a larger spread.
Instructions
In a large mixing bowl, stir together the melted niter kibbeh, berbere, lime juice, salt, black pepper, cardamom and cayenne until the mixture is evenly combined.
Add the beef cubes and toss until every piece is coated in the marinade. Cover the bowl and refrigerate for at least 2 hours, or overnight if you want a stronger flavor.
Just before serving, take the beef out of the refrigerator and let it come to room temperature. This lets the butter loosen so the spices cling to the meat.
Arrange the cubes in a single layer on a serving plate and scatter chopped parsley or cilantro over the top. Serve right away with injera or another bread.
Gored gored can be served fully raw or lightly seared on the outside with a raw center. Because the beef is eaten raw or nearly so, buy it from a source you trust, keep it cold, and handle it carefully.
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