Liver and Onions with Gravy (Jamaican Style)

Liver and Onions with Gravy (Jamaican Style)

Learn how to make this delicious pan seared organic liver that is lightly seasoned then simmered in some tasty gravy. An easy Jamaican inspired recipe that is very filling, served with green banana and cassava dumpling. This dish is definitely a must try for meat eaters.

Course Caribbean dishes

Cuisine Jamaican

Prep Time 30

Cook Time 20

Total Time 45

Servings people

Calories 313kcal

Author Charla

Ingredients

1-1½ lb organic liver (680g) chicken or beef
1 tablespoon homemade browning (15g) (use 1 teaspoon if you are using the store bought kind)
1 tablespoon soya sauce (18g) or use coconut aminos
2 teaspoon oyster sauce (12g) optional
1 teaspoon ginger (2g) grated
2 tablespoon all purpose seasoning (30g)
pink salt and black pepper to taste optional

To make the gravy

2 tablespoon olive oil (28g)
1 large onion sliced
4 garlic cloves minced
6 sprigs of thyme
8 pimento berries
1 teaspoon hot sauce (4g)
2 tablespoon tomato paste (32g)
The liquid from searing the meat
hot water (1-1½ cup)
black pepper and pink salt to taste

Instructions

Rinsing the liver

Before slicing the liver, you may need to remove the membrane first (outer coating). Use a small knife to slice through the membrane and peel it off.
Slice the liver into thin strips (my liver was already sliced by the butcher).
Place the liver in a bowl with either vinegar and water or almond milk to soak for up to 2 hours.
Thoroughly rinse off the liver with water, use a colander if you want to aid with the rinsing.

To season the liver

Once rinsed, blot the liver dry with kitchen towel and place in a medium sized bowl.
Add the browning, soya sauce, oyster sauce (if using), ginger and all purpose seasoning. Add the pink salt and black pepper if you want to now and thoroughly mix with the liver then set aside.

To sear/brown the meat

Heat olive oil in a medium sized skillet or saucepan on medium heat.
Add the liver and sear the liver, for a few minutes each side. You don't need to completely cook it straight away, just brown the meat first. During the searing process the liver should extract it own juices.
Once browned, place the liver in a bowl and reserve the pan juices and set aside.

To prepare the gravy

Wipe down the skillet/frying pan and heat up 2 tablespoon more of olive oil on medium heat.
Sautee the onion and garlic until soft and transculent.
Stir in the thyme stems, pimento berries, tomato paste and hot sauce.
Pour the juices from the liver into the skillet/saucepan.
Pour in the hot water, how much you will need is subjective to the amount of juice that was extracted. You want enough water to make some gravy, start with up to 1 cup and add more when simmering the gravy, if needed.
Leave the gravy to simmer for 5-7 minutes, stirring occasionally and adding more hot water if required.
Return the liver to the pan, stir a few times then simmer for up to 8 minutes maximum to avoid the meat becoming too tough.
Do a taste test and add black pepper and pink salt to taste.

Notes

The amount of pink salt and black pepper that you will need is subjective to your seasoning, so it is best to add it last.

Make sure to purchase liver that is "organic" or "grassfed".

The amount of water you will need will depend on the amount of liquid that extracts from searing the meat.

You can either soak the liver in almond milk for up to 2 hours or use the vinegar method.

Please, please DO NOT overcook your liver, you only need to pan sear and then simmer in the gravy for just under 10 minutes.

Don't be tempted to cook the liver for a long period of time i.e.10 minutes plus or your liver will be dense/tough (you have been warned).

You don't need to marinate the meat for several hours or overnight. Simply season and move onto the next step.

For best results, serve immediately, try not to constantly re-heat the liver if possible.

Nutrition