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.
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).
Step 3. Rest and Slice the Veal
- Let the veal rest for 10 minutes. Remove foil and twine, then slice between the bones.
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.
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.