Liver and Onions Jamaican Style
Jamaican brown stew liver and onions is a flavorful dish that combines the richness of liver with the bold spices and techniques of Jamaican cooking.
Ingredients
- 1 lb beef liver Thinly sliced
- 2 large onions Thinly sliced
- 3 cloves garlic Minced
- 1 scotch bonnet pepper Deseeded and finely chopped (optional for heat)
- 1 bell pepper: Sliced (any color)
- 1 large tomato Chopped
- 1/2 cup ketchup
- 2 sprigs thyme
- 1 tbsp allspice
- 2 tbsp mushroom soy sauce
- 1 tbsp vinegar
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp ground pimento (allspice)
- 2 cups water
- 3 tbsp vegetable oil
- Juice of 1 lime For soaking the liver
- 2 tbsp brown sugar
- 2 tbsp butter Optional for extra richness
Instructions
Preparation
- Remove that white cast from the liver. Then soak the liver in lime juice for about 10 minutes. This helps to tenderize the liver and reduce any strong flavors.
- Rinse the liver slices thoroughly under cold running water and pat them dry with paper towels.
Marination:
- In a large bowl, combine the liver slices with the minced garlic, scotch bonnet pepper (if using), thyme, allspice, mushroom soy sauce, , vinegar, salt, black pepper, paprika, and ground pimento. Mix well to ensure the liver is evenly coated with the spices and seasonings. Let it marinate for at least 30 minutes to allow the flavors to infuse.
Cooking
- Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the liver slices in a single layer. Cook for about 3-4 minutes on each side until they are browned and cooked through. Remove the liver from the skillet and set aside.
Onions and Peppers:
- In the same skillet, add the sliced onions and bell pepper. Sauté for about 5 minutes until the onions are translucent and the peppers are tender. Add the chopped tomato and cook for an additional 2 minutes.
Combine:
- Return the liver slices to the skillet with the onions and peppers. Pour in water and bring to a simmer. Allow the mixture to cook for about 10 minutes, letting the flavors meld together. If you prefer a richer sauce, stir in the butter at this stage.
Serving:
- Taste and adjust the seasoning if needed. Serve the liver and onions hot, garnished with fresh thyme sprigs if desired. This dish pairs wonderfully with steamed white rice, fried plantains, or a side of callaloo.
Nutrition
Serving: 4gCalories: 637kcalCarbohydrates: 65gProtein: 8gFat: 42gSaturated Fat: 7gPolyunsaturated Fat: 24gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 7mgSodium: 2624mgPotassium: 701mgFiber: 3gSugar: 49gVitamin A: 1746IUVitamin C: 11mgCalcium: 132mgIron: 3mg
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