OREGANO GARLIC BEEF LIVER

Beef liver is one of my favorite meals. I know most of my friends who do not like liver, some because of the taste or some say it is hard and too rubbery. I guess people have different experiences with liver, or it might be that their first experience of eating liver was not that exciting. Liver is a soft meat that if you over cook that is when it becomes rubbery and soggy. To get rid of the toughness which is because of the membrane, peel it away before slicing so that you are left with the meaty part. I love stir fry liver because it not only tastes better, but the stir fry process gives the meat a sort of crispy texture and perfect crunch. This recipe will have you licking your fingers and making it over and over again. Adding spices to liver gives this liver a fantastic, spice delicious taste. Enjoy with some rice, pasta, chapati but best had with Ugali

INGREDIENTS

1 kg Beef Liver
1 Cup Tomatoes
1 Cup Onions
1/2 Cup Carrots
1 Tablespoon Oregano
1 Tablespoon Garlic
2 Royco Beef Cubes
1 Teaspoon Black Pepper
1/8 Teaspoon Salt
3 Tablespoons Vegetable Oil

METHOD

Remove the membrane from the liver, slice and rinse under water, add to pan with the vegetable oil

Let the liver start cooking, mix well

Simmer the liver until the water completely evaporates

Add 1/2 cup water into the pan

Cover pan and cook on high heat

Once water has significantly reduced uncover and stir, continue cooking

The water will finish off after a few minutes

Since you had added oil earlier, use it to dry fry the liver until you get browned bits

Add chopped onions

Add salt

Add minced garlic

Add black pepper

Add oregano herb

Add pinch of paprika (optional)

Mix all the ingredients and cook onions until softened

Add chopped tomatoes

Stir the mixture well

Add thinly sliced carrots

You can substitute carrots with bell peppers or add them both

Cook a few minutes until carrots softened a bit but still crunchy

Add royco beef cubes, let liver cook and meld with all ingredients

Liver ready

Serve with some rice, ugali, naan or chapati

If you want to make a stew with this liver, add 1/2 cup water and let it cook until gravy thickens

OREGANO GARLIC BEEF LIVER

Recipe by Mulunga Alukwe

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

Yield: 2 Servings

Ingredients

  • 1kg
    Beef Liver
  • 1 Cup
    Tomatoes
  • 1 Cup
    Onions
  • 1/2 Cup
    Carrots
  • 1 Tablespoon
    Oregano
  • 1 Tablespoon
    Garlic
  • 2
    Royco cubes
  • 1 Teaspoon
    Black Pepper
  • 1/8 Teaspoon
    Salt
  • 3 Tablespoons
    Vegetable Oil

Cooking Directions

  1. Remove the membrane from the liver, slice and rinse under water, add to pan with the vegetable oil. Let the liver start cooking, mix well. Simmer the liver until the water completely evaporates
  2. Add 1/2 cup water into the pan. Cover pan and cook on high heat. Once water has significantly reduced uncover and stir, continue cooking. The water will finish off after a few minutes
  3. Since you had added oil earlier, use it to dry fry the liver until you get browned bits. Add chopped onions.Add salt.Add minced garlic. Add black pepper. Add oregano herb. Add pinch of paprika (optional). Mix all the ingredients and cook onions until softened. Add chopped tomatoes. Stir the mixture well
  4. Add thinly sliced carrots. You can substitute carrots with bell peppers or add them both. Cook a few minutes until carrots softened a bit but still crunchy
  5. Add royco beef cubes, let liver cook and meld with all ingredients. Serve with some rice, ugali, naan or chapati. If you want to make a stew with this liver, add 1/2 cup water and let it cook until gravy thickens

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