🇪🇹 Ethiopian · Beef & Lamb Dishes
🥩 Ethiopian Roasted Beef
ጥብስ ሮስት — Yesiga Rost
Ethiopian Spiced Beef Roast — a joint of beef marinated in berbere, kibbeh, garlic, and ginger, slow-roasted until deeply caramelised and tender. The celebration roast — the Ethiopian version of the Sunday roast, served at Easter and Christmas.
Ethiopian beef roast takes the traditional slow-roasting technique and applies the full berbere spice tradition to produce a roast that is simultaneously familiar in format and completely Ethiopian in character.
Ingredients
Equipment: Roasting pan, Oven at 160°C
- 1.2 kg beef joint (chuck or rump)
Berbere Marinade
- 3 tbsp berbere
- 2 tbsp kibbeh
- 4 garlic cloves — minced
- 2 tbsp ginger
- 1 tbsp tomato paste
- 1 tbsp vinegar
- 2 tsp salt
- 1 tsp black pepper
Method
- Mix marinade. Pierce beef all over. Rub marinade in thoroughly.
- Marinate minimum 4 hours — overnight best.
- Bring to room temperature 1 hour before roasting.
- Roast at 160°C for 75—90 minutes, basting every 20 minutes.
- Rest 20 minutes before slicing.
Chef Tips
- Pierce the beef deeply for the marinade to penetrate.
- Low and slow — 160°C for maximum tenderness.
- Rest generously — redistributes the juices.
Common Mistakes to Avoid
- High heat — tough result.
- Not resting.
The Science
See KEN224 for roasted beef science.
Nutrition (per serving)
Health Benefits
- High protein.
- Berbere antioxidants from the marinade.
Cultural Note
Ethiopian spiced beef roast is the celebration showpiece — brought whole to the table and carved in front of guests, it signals that the host has spared nothing.
Storage & Serving
Storage: Refrigerate 4 days.
Reheating: Slice and warm in oven or kibbeh.
Serve with: Injera (ETH001), Gomen (ETH086), Tikel Gomen (ETH087)