Instructions: * Coarsely chopped and pureed through a food mill or rubbed through a sieve with a spoon.
** preferably chuck, trimmed of excess fat and cut into 1-inch cubes.

In a heavy 4-5 qt. enameled casserole, cook the onions over moderate heat for 5-6 minutes, until they are soft and dry. Slide the casserole back and forth over the heat and stir the onions constantly to prevent them from burning; if necessary, reduce the heat or remove the casserole from the stove occasionally to let it cool for a few moments before returning it to the heat. Stir in the niter kebbeh and when it begins to splutter, add the garlic, ginger, fenugreek, cloves, allspice and nutmeg, stirring well after each addition. Add the paprika and berbere, and stir over low heat for 2-3 minutes.

Stir in the wine, water, pureed tomato and salt, and bring the liquid to a boil. Add the beef cubes and turn them about with a spoon until they are evenly coated with the sauce. Then reduce the heat to low. Cover the pan partially and simmer the beef for about 1 1/2 hrs, or until it shows no resistance when pierced with a few grindings of pepper and taste for seasoning.

To serve, transfer the entire contents of the casserole to a deep heated platter or bowl. Sik sik wat is traditionally accompanied by injera or spice bread, but may also be eaten with Arab-style flat bread or hot boiled rice. Yegomen kitfo and/or plain yoghurt may be served with the wat from separate bowls.

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