Brown Stewed Liver
- 30 Min Prep Time
- 15 mins Cook Time
- 4 Servings
Brown Stewed Liver
Ingredients
- 1 package Beef Liver
- 1 tablespoon soy sauce
- 1 tablespoon browning sauce
- 1 tablespoon oyster sauce
- ¼ cup ketchup
- 3 garlic cloves, minced
- 2 green onions, sliced in half
- 1 sprig fresh thyme
- 1 teaspoon chopped scotch bonnet pepper (or to personal preference)
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil, such as coconut oil
- 1 small onion, sliced (about 1 cup)
- 1 cup sliced assorted red, orange, and yellow bell peppers
- 1 tomato, diced into large pieces (about 1 cup)
- 4 scallions, sliced
- 2 cups uncooked long grain white rice
- 1 (15-ounce) can pigeon peas (gungo beans) or red kidney beans, undrained
- 1 (13-ounce) can coconut milk
- 2 cups water
- ½ teaspoon ground allspice
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 scallions, halved
- 1 sprig fresh thyme
- Sliced scallions, as needed
Instructions
Rinse the beef liver and pat it dry with paper towels. Cut it into bite-sized pieces and place them in a medium-sized bowl.
Add soy sauce, browning sauce, oyster sauce, ketchup, garlic, halved green onions, thyme, Scotch bonnet, and black pepper. Cover the bowl and let it marinate in the refrigerator for 30 minutes.
Heat oil in a skillet over medium-high heat. Add the liver along with the marinade and cook for 6 to 8 minutes, stirring frequently, until the liquid reduces to a glaze-like consistency and the liver is tender, reaching an internal temperature of 160°F. Remove the halved green onions and thyme sprig.
Lower the heat to medium-low. Add onions, peppers, tomatoes, and sliced green onions. Stir well and cook for 5 minutes until the vegetables are tender-crisp. Taste and adjust seasoning if necessary.
While the liver is marinating, prepare Jamaican rice and peas: In a saucepan, combine rice, beans, coconut milk, water, allspice, salt, and black pepper. Add green onions and thyme. Bring to a boil, then reduce the heat to low, cover, and cook for 20 minutes. Let it sit for 5 minutes. Remove the thyme and green onion, then discard them. Fluff the rice with a fork, cover, and keep warm.
Serve the brown stewed liver with rice and peas. Garnish with green onions.