2-3 tablespoons vegetable oil
2 pounds boneless short rib or chuck, cut into 2" chunks
2 medium red onions, small dice
3 tablespoons ghee or butter
4 garlic cloves, sliced
1" piece ginger, minced
1 1/2 tablespoon berebere spice
2 tablespoons tomato paste
2 cups beef stock
Kosher salt, to taste
Black pepper, to taste
1/4 cup pomegranate seeds
a handful of cilantro leaves
1/4 of a red onion, sliced
Season beef generously with salt and pepper on all sides.
Heat the oil in a large pan over medium-high heat. Working in batches, sear the beef on all sides. Set browned beef on a plate to rest.
Lower the heat to medium. To the same pan add the red onions, cooking until soft and a dark brown. This will take 15-20 minutes, be sure to stir occasionally to prevent onions from burning.
Add in the ghee, garlic, ginger, tomato paste, and berebere spice. Cook for 2 minutes until garlic is fragrant.
Stir in the beef stock. Bring the sauce to a simmer and return the beef to the pan. Reduce the heat to a medium low and partially cover with a lif. Cook for 1-2 hours stirring occasionally to keep sauce from burning and beef easily breaks apart with two forks. Serve with the pomegranate seeds, cilantro leaves and red onion slices to garnish.
With rice, injera, roast potatoes, or in a taco!