Berbere-Spiced Veal Rack with Ethiopian-Inspired Sides

Transport your taste buds to the vibrant markets of Ethiopia with this exquisite Berbere-spiced veal rack. Tender, melt-in-your-mouth veal is infused with the complex, warming flavors of a homemade Berbere spice blend, creating a dish that's both richly aromatic and deeply satisfying. Imagine succulent roasted veal, its crust crackling with spice, paired with the perfect complement of traditional Ethiopian sides – a vibrant, colorful array of flavors and textures. This recipe elevates a classic cut of meat to new heights, offering a culinary adventure you won't soon forget.

This isn't just a meal; it's an experience. We'll guide you through each step, from creating the authentic Berbere spice blend to expertly roasting the veal and preparing the accompanying Ethiopian sides, ensuring a delicious and authentic Ethiopian feast in your own kitchen. Ready to embark on this flavorful journey? Let's begin!

Tools Needed

  • Roasting pan
  • Knife
  • Tine
  • Foil

Ingredients

  • Veal rack
  • Berbere spice blend
  • Oil
  • Sweet potatoes
  • Peanuts
  • Gomen (Ethiopian sauteed greens)
  • Shiro (spiced chickpea flour stew)
  • Salt
  • Pepper

Step-by-Step Instructions

Step 1. Prepare the Veal Rack

  • Trim and French the veal rack. The fresher the veal, the easier it is.
  • Rub the rack with oil and cover it with the Berbere spice blend. You can buy a pre-made blend or make your own (see recipe link in video).
  • Tie between each rib to maintain shape. Cover bone ends with foil to prevent burning. Marinate for about 20 minutes.
Trim and French the veal rack. The fresher the veal, the easier it is.Rub the rack with oil and cover it with the Berbere spice blend. You can buy a pre-made blend or make your own (see recipe link in video).Tie between each rib to maintain shape. Cover bone ends with foil to prevent burning. Marinate for about 20 minutes.
Prepare the Veal Rack

Step 2. Roast the Veal Rack

  • Sear the rack in a roasting pan until browned. Then place in a 350-degree oven, turning occasionally, until the internal temperature reaches 135 degrees (about 35-45 minutes).
Sear the rack in a roasting pan until browned. Then place in a 350-degree oven, turning occasionally, until the internal temperature reaches 135 degrees (about 35-45 minutes).
Roast the Veal Rack

Step 3. Rest and Slice the Veal

  • Let the veal rest for 10 minutes. Remove foil and twine, then slice between the bones.
Let the veal rest for 10 minutes. Remove foil and twine, then slice between the bones.
Rest and Slice the Veal

Step 4. Assemble the Dish

  • Place Shiro (saucy consistency) and Gomen on the plate. Add sweet potato and peanut puree. Top with the sliced veal.
Assemble the dish: Place Shiro (saucy consistency) and Gomen on the plate. Add sweet potato and peanut puree. Top with the sliced veal.
Assemble the Dish

Read more: Ethiopian Butternut Squash Stew Recipe: A Vegan Delight

Tips

  • Use fresh veal for easier Frenching.
  • The removed rib meat is great for braising, barbecue, or grinding.
  • Berbere spice blend pairs perfectly with veal.

Nutrition

  • Calories: 600-800
  • Fat: 30-45g
  • Carbs: 50-70g
  • Protein: 40-50g

FAQs

1. Can I substitute the veal rack with another cut of meat?

Yes, you can use bone-in lamb chops, beef short ribs, or even chicken pieces. Adjust cooking time accordingly.

2. Where can I find Berbere spice blend, or can I make my own?

Berbere is available at many spice shops and online. However, making your own is easy and highly recommended for a truly customized flavor; recipes are readily available online.


This Berbere-spiced veal rack, complemented by its vibrant Ethiopian sides, offers a truly unforgettable dining experience. From the rich aroma of the spices to the tender texture of the meat, every bite is a journey to the heart of Ethiopian cuisine. Enjoy the fruits of your labor and savor the unique flavors of this exceptional meal.