Liver and Onions (Jamaican Style) Brown Stew Recipe


2 lbs. cow’s liver
1 tsp. food browning and 1 tsp. Brown sugar
1 tsp. black pepper
1 1/2 tsp. paprika
1 tsp. garlic powder
1 slice hot pepper
4 slices large onion
Pinch of oregano
Pinch of dried basil
2 slices sweet pepper (optional)
Piece of green fresh thyme
1/2 tsp. Worcestershire or Steak sauce (A1 or HP)
Salt to taste
2 tsp. olive oil
1/4 cup hot water


1) Remove the thin white skin from the liver. Cut the liver into serving sizes or cut into strips (not too thick)

2) In a bowl, Season with all the condiments, except the sugar, cover, and set aside for about 30 minutes or less.

4) 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. 

5) 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 the gravy. Adjust the taste by adding more salt if needed. Stir and remove from heat. 


What goes with the Liver and Onions?

Johnny Cakes ~ Boiled or Mashed Green Banana ~ Boiled Yam ~ Boiled Dumplings ~ Boiled or Mashed Potatoes ~ Boiled or Fried Breadfruit ~ Pumpkin ~ White Rice ~ Fried Green Plantain (tostadas or tajadas) ~ Ripe Plantain or Boiled half-ripe Plantain





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