liver

I used to like when my mother used to cook this on a Sunday morning–yes, we actually would eat this for breakfast with some steamed callaloo (kind of like spinach).  Liver has a lot of iron and is a really nourishing piece of meat.  We pick up our grass fed cow’s liver at the farmer’s market for $5.00 a pound, so this meal is right around that price point as we use about one pound for the recipe.  We traditionally eat it with dumpling, but you can have some plantain, green banana or a nice bed of greens with it too.  For this recipe, we used our dutch ovenmixing bowlschef’s knife, cutting board, and silicone spatula and brush set.  Note:  This is the brand of coconut aminos we use.

liver4

liver
Serves: 4
 
Ingredients
  • 1lb. liver (cut into bite sized pieces)
  • 3 cloves garlic (minced)
  • 1 onion (chopped)
  • ½ tsp. salt
  • ½ tsp. black pepper
  • 1 tomato (chopped)
  • 1 tbsp. GF soy sauce or soy-free coconut aminos
  • 1 sprig of fresh thyme or 1 tsp. of dry thyme
  • 1 tbsp. coconut oil for searing
Instructions
  1. In a mixing bowl, add onion, pepper, garlic, thyme, salt, black pepper and soy sauce/coconut aminos to the liver.
  2. Use hands or silicone spoon to combine the ingredients.
  3. Let marinate for 1 hour (or longer-up to overnight) in the refrigerator.
  4. Heat coconut oil in a Dutch oven on medium high heat.
  5. When the oil is screaming hot, put the liver and all vegetables from the marinade in the pot and cover immediately to let it stew in its own juices.
  6. Check and stir every 5 minutes and cover again for a total of 15 minutes (checking 3 times).
  7. After 15 minutes has passed, lower the heat to simmer for the last 5 minutes.
  8. Total cook time should be about 20 minutes or until the liver is tender and not stiff.

liver5

 {the liver cut into bite size pieces and seasoned}

liver1

{the vegetables ready to go with the liver to marinade}

liver2

{the liver and vegetables combined in the Dutch oven}

liver 3

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