Jamaican Stew Beef Liver
An iron dense meal
Equipment
- Knife
- Cutting Board
- Mixing Bowl
- Skillet or Frying Pan
- Wooden Spoon
- Measuring Spoons
Ingredients
- 1 Whole Calve's Liver cleaned (instructions above)
- 1 Tablespoon Jamaican All Purpose Seasoning with salt
- 1 Teaspoon Cracked Black Pepper
- 1 Teaspoon Smoked Paprika optional
- 1 Small Onion Chopped
- 1 Small Bell Pepper Cleaned and Chopped
- 1 Sprig Fresh Thyme
- 6 Cloves Fresh Garlic Chopped
- 1 Teaspoon Habanero
- 1 Tablespoon Jamaican Browning
- 2 Tablespoons Olive Oil
- 2 Cups Water
Instructions
Seasoning the Liver
- Place the cleaned liver on a cutting board. Using a sharp knife, cut the liver into 1 inch pieces and add to a mixing bowl.
- To the cleaned liver pieces, add all the ingredients listed above except the olive oil and water.
- Using your clean hand or a large spoon, mix all the ingredients together until fully incorporated.
Cooking the Liver
- Place a large skillet or frying pan on medium heat and add the olive oil.
- After about a minute of adding the olive oil, carefully add all the seasoned liver mixture to the heat and spread evenly in the pan.
- Increase the heat to high and cook for about 5 minutes, then stir and cook for another 5 minutes.
- Once you hear the frying sound and there is no liquid in the pan, add 2 cups of water, cover the pan and cook for 15 minutes.
- After 15 minutes, uncover the pan, stir and allow the sauce tote reduce for about 5 minutes or until your desired sauce is achieved.
Notes
If the liver is too pungent for you, add a tablespoon of ketchup to the sauce and mix it in.
