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Jamaican brown stewed liver Recipe

Jamaican brown stewed liver
There are many methods this is my version. Liver should cook for a short period of time. The longer it cooks the tougher and rubbery it becomes. If you are cooking the light (the pink spongy thing) with the liver, use a solid object to beat the light before seasoning it. Liver is iron-rich food. Brown stewed cow’s liver with boiled green bananas is a popular breakfast dish in Jamaica.

brown stewed liver

2 lbs. cow's liver
1 tsp. brown sugar or 1 tsp. food browning
1 tsp. black pepper
1 1/2 tsp. paprika
1 tsp. garlic powder
1 slice hot pepper
4 slices onion
Pinch of oregano
Pinch of dried basil
2 slices sweet pepper
Piece of green fresh thyme
1/2 tsp. Worcestershire sauce
Salt to taste
2 tsp. olive oil
Less than 1/4 cup water
I pulsed the seasoning into a food processor (optional)
Remove the thin white skin from the liver. Cut the liver into serving sizes or cut

into strips (not too thick)
In a bowl, Season with all the condiments, except the sugar, cover and set aside

for about 30 minutes (optional)

I am caramelizing the brown sugar instead of using the food browning, for the

purpose of those who do not have the food browning.
In a skillet or Dutch pot, heat  oil over medium heat. Add the sugar to the hot oil,

use a spoon to stir the sugar while it dissolves into the hot oil. Before the sugar

completely dissolved, add the seasoned liver, gently stir. Cover the pot, lower the

heat. The hot pot will generate water to cook the liver.
When the liver begins to fry, use a fork to gently turn them over and add the water

(not a lot!!) Simmer the liver until the water reduces to gravy. Adjust the taste by

adding more salt if needed. Add the 1 tbsp. ketchup (optional) Stir and remove

from heat. Best with steamed rice.


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