Continuing to explore the unusual sides of sous vide cuisine I have branched out to try a classic Ethiopian beef key wat. This is a beautifully aromatic beef stew which is usual slow cooked over a long period of time to enhance its flavours and the tenderness of the meat. Traditionally served with Injera which is a kind of fermented flat bread.
Here I have once again reached for the sous vide to make my life a bit easier. Some parts of the dish were prepared the night before, then bagged and cooked sous vide until the meat is tender (and I’m at work). The beauty here is the meat is nice and medium rare rather than well done.
- ½ Tablespoon ginger
- ½ tablespoon smoked paprika
- 1 tablespoon tomato paste
- 2 tablespoons Berbere Spice
- 1 Tablespoon dried basil
- 2 pieces preserved lemon
- A bit of salt and pepper
- Potato cubes
- Diced beef
- 3 Tablespoons Ghee
- Having learned from the previous tagine, I thought it would be a good idea to pre-cook a few of the vegetables. Namely the potatoes and onions, so they are not crunchy in the final dish which will be cooked at low temperatures.
- The potatoes were diced and cooked sous vide in ghee for 1 hour at 87°
- The onions were sautéed in ghee. Once cooked, the preserved lemon and spice mix (i.e. everything except the meat) was added to the mix and allowed to fry slightly until aromatic.
- The beef was then added to the put and stirred so the ingredients were well mixed.
- This aromatic mixture is then placed in a sous vide bag for cooking at 56°C for 10 hours.
- After 10 hours, or when you are ready, the key wat can be removed from the bag and heated briefly in a saucepan. Some cornflour was added to thicken the sauce.
- This would ideally be served with injera, however my attempt failed miserably so I served with polenta.