Marcus, chef of Red Rooster and author of The Rise: Black Cooks and the Soul of American Food: "Beef kitfo and injera bread are super romantic and fun because you eat them with your hands. It's also high-end, which makes it ideal for Maya and I to share together on Valentine's Day."
Maya, model: "So many memorable events have happened during the month of February: it's my birthday month, Black History Month, and the month that Marcus and I got engaged. I love the traditions surrounding the kitfo dish since it's usually eaten during weddings and big feasts. You have to select great quality meat and cut it into small pieces. It's definitely a more grown-up dish that our son, Zion, will not be eating yet. Plus, it originated in my village in Ethiopia and reminds me of my family. It has such a rich history and is perfect for celebrating Valentine's Day this year."
Beef Kitfo With Awaze
Ingredients
For the Kitfo:
Coarse kosher salt
2 tablespoons spiced butter, recipe follows
2 garlic cloves, minced
2 shallots, minced
1 jalapeño chili, minced
1 tablespoon berbere
1-2 teaspoons cayenne
1 teaspoon Chinese mustard
1 pound beef tenderloin, diced
For the Awaze:
3 tablespoons berbere
1 teaspoon cayenne
1 tablespoon horseradish, preferably freshly grated
2 tablespoons olive oil
1 tablespoon red wine vinegar
Juice of 1 lemon
For Serving:
Whole-wheat bread, toasted
For the Spiced Butter:
4 sticks unsalted butter
1 cinnamon stick
2 peeled garlic cloves
2-inch piece ginger, peeled
1 sprig rosemary
1 teaspoon ground turmeric
Directions
- Cook the spiced butter, garlic, shallots, and jalapeño in a skillet over medium heat until the vegetables are softened, about three minutes. Scrape into a bowl. Stir in the berbere, cayenne, and mustard. Toss in the tenderloin, mixing well. Taste and season with salt.
- Stir all the awaze ingredients together in a small bowl. Put out the bowl of kitfo, the awaze, and a stack of toasts. Rip off pieces of toast, pile with kitfo, and dip in the awaze.
- Cut the butter into pieces and put in a saucepan with the cinnamon, garlic, ginger, rosemary, and turmeric. Turn the heat to low, let the butter melt, then simmer very gently for 30 minutes to infuse the flavors into the butter.
- Let the butter sit for 10 minutes until the milk solids settle at the bottom. Skim off any froth and pull out the cinnamon, garlic, ginger, and rosemary. Pour the butter into a large measuring cup — be careful to leave all the milk solids behind. Discard the solids. Then pour the butter into ice cube trays and freeze it. Once they're solid, put the butter cubes into plastic bags and keep them in the freezer for months. Makes about 1 1/2 cups.
