Preparation

1. Rinse all meats thoroughly in cold water.
2. Dice lean meat into bite-sized cubes.
3. Dice hump meat into bite-sized cubes.

Broth Preparation

1. Fill a pot with water and heat until warm.
2. Add 150 grams (5.3 oz.) of beef to the pot and heat.
3. Using a rubber scraper, skim off any particles and fat that float to the top until the broth is clear.
4. Add minced shallots to the pot.
5. Boil for 30 minutes.
6. Remove the pot from the stove and let it stand for 15 minutes.
7. Transfer the broth to a bowl.

Cooking

1. Place a heavy pot over medium-high heat.
2. Pour the broth into the pot and heat until almost boiling.
3. Add 125 grams (4.4 oz.) clarified butter and boil for a few minutes.
4. Mix the shiro powder with cold water to create a paste of moderate thickness.
5. Stir the shiro paste into the pot, ensuring no lumps form.
6. Continue stirring to prevent sticking; if needed, add a splash of water to loosen the mixture.
7. Cook the sauce for 25 minutes on medium heat, stirring occasionally.
8. Add the diced meats and stir for about five minutes or until the meat is fully cooked.
9. Introduce 1 tablespoon of butter and cook until it surfaces from the shiro sauce.
10. When the butter surfaces, remove from heat promptly; avoid overcooking after adding the meat to prevent dryness.
11. When the meat is ready, serve the delicious Bozena Shiro Wot with Injera.