Shiro is a very popular Ethiopian dish. So much so that there are several variations of it. In this recipe, we will make Bozena Shiro Wot, which is a popular Shiro variation that introduces meat in the mix. Enjoy!
Ingredients Required to Make Bozena Shiro Wot
- 50 grams (1.8 oz.) minced shallots
- 150 grams (5.3 oz.) clarified butter
- 250 grams (8.8 oz.) lean beef, diced into bite-sized cubes
- 200 grams (7 oz.) oxen hump, diced into bite-sized cubes
- 200 grams (7 oz.) shiro powder
- Salt (to taste)
How to Make Bozena Shiro Wot (Step-by-Step Tutorial)
Preparation
- Rinse all meats thoroughly in cold water.
- Dice lean meat into bite-sized cubes.
- Dice hump meat into bite-sized cubes.
Broth Preparation
- Fill a pot with water and heat until warm.
- Add 150 grams (5.3 oz.) of beef to the pot and heat.
- Using a rubber scraper, skim off any particles and fat that float to the top until the broth is clear.
- Add minced shallots to the pot.
- Boil for 30 minutes.
- Remove the pot from the stove and let it stand for 15 minutes.
- Transfer the broth to a bowl.
Cooking
- Place a heavy pot over medium-high heat.
- Pour the broth into the pot and heat until almost boiling.
- Add 125 grams (4.4 oz.) clarified butter and boil for a few minutes.
- Mix the shiro powder with cold water to create a paste of moderate thickness.
- Stir the shiro paste into the pot, ensuring no lumps form.
- Continue stirring to prevent sticking; if needed, add a splash of water to loosen the mixture.
- Cook the sauce for 25 minutes on medium heat, stirring occasionally.
- Add the diced meats and stir for about five minutes or until the meat is fully cooked.
- Introduce 1 tablespoon of butter and cook until it surfaces from the shiro sauce.
- When the butter surfaces, remove from heat promptly; avoid overcooking after adding the meat to prevent dryness.
- When the meat is ready, serve the delicious Bozena Shiro Wot with Injera.
Equipment Recommendations to Make Bozena Shiro Wot
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Bozena Shiro Wot Recipe
Bozena Shiro Wot (Ethiopian Spiced Chickpea and Beef Stew) Recipe
5
servingsShiro is a very popular Ethiopian dish. So much so that there are several variations of it. In this recipe, we will make Bozena Shiro Wot, which is a popular Shiro variation that introduces meat in the mix. Enjoy!
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Ingredients
50 grams (1.8 oz.) minced shallots
150 grams (5.3 oz.) clarified butter
250 grams (8.8 oz.) lean beef, diced into bite-sized cubes
200 grams (7 oz.) oxen hump, diced into bite-sized cubes
200 grams (7 oz.) shiro powder
Salt (to taste)
Directions
- Preparation
- Rinse all meats thoroughly in cold water.
- Dice lean meat into bite-sized cubes.
- Dice hump meat into bite-sized cubes.
- Broth Preparation
- Fill a pot with water and heat until warm.
- Add 150 grams (5.3 oz.) of beef to the pot and heat.
- Using a rubber scraper, skim off any particles and fat that float to the top until the broth is clear.
- Add minced shallots to the pot.
- Boil for 30 minutes.
- Remove the pot from the stove and let it stand for 15 minutes.
- Transfer the broth to a bowl.
- Cooking
- Place a heavy pot over medium-high heat.
- Pour the broth into the pot and heat until almost boiling.
- Add 125 grams (4.4 oz.) clarified butter and boil for a few minutes.
- Mix the shiro powder with cold water to create a paste of moderate thickness.
- Stir the shiro paste into the pot, ensuring no lumps form.
- Continue stirring to prevent sticking; if needed, add a splash of water to loosen the mixture.
- Cook the sauce for 25 minutes on medium heat, stirring occasionally.
- Add the diced meats and stir for about five minutes or until the meat is fully cooked.
- Introduce 1 tablespoon of butter and cook until it surfaces from the shiro sauce.
- When the butter surfaces, remove from heat promptly; avoid overcooking after adding the meat to prevent dryness.
- When the meat is ready, serve the delicious Bozena Shiro Wot with Injera.
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