Jamaican Braised Liver is a dish that pairs well with boiled food, mashed potatoes, fried dumplings or rice. It can be had at just about any time; breakfast, lunch or dinner. Just season to taste and enjoy!
The cooking process began with the liver, which I strip and slice into bite-sized pieces. The liver is chilled, making it easier to handle, and as I slice it, I’m reminded of the tender texture and rich flavor that make this dish a standout.
In a bowl, I add a medley of seasonings, including meat seasoning, salt, black pepper, soy sauce, and finely minced garlic. I stir the mixture, ensuring that each piece of liver is thoroughly coated and marinated in this flavorful concoction. Then, I cover the bowl and place it in the refrigerator, allowing the liver to marinate for a leisurely two hours. It’s a patient wait for the seasonings to work their magic and infuse the meat with their savory essence.
When the marinating time is up, it’s time to bring the dish to life. In a sauté pan, I add oil and heat it over a high flame.
The marinated liver is added to the hot pan, and it sizzles and sears, creating an irresistible aroma. I sauté the liver for about 3-5 minutes, ensuring it’s cooked to perfection, tender and juicy.
To enhance the flavor, I add sliced onions, fresh thyme, and a generous dollop of tomato ketchup, along with a splash of water. I stir the mixture, covering the pan, and allow it to cook for another 3 minutes. As I lift the lid, the kitchen is filled with the tantalizing scent of sautéed liver, and the dish is now ready to be served.
Strip and slice the chilled liver. Add meat seasoning, salt, black pepper, soy sauce and garlic.
Stir to ensure all the seasonings are properly distributed.
Cover and place in the refrigerator to marinate for 2 hours.
Add oil to a saute pan and heat over high flame; add liver and saute for about 3-5 minutes.
Add onions, thyme, tomato ketchup and water, stir, cover and allow to cook for another 3 minutes.
Season to liking. May be served with a side of vegetables, mashed potatoes, rice and peas, boiled food or fried dumplings and other breakfast foods.
Create a flavorful marinade by mixing your liver with spices and seasonings like garlic, thyme, allspice, Scotch bonnet pepper, and vinegar. Allow the liver to marinate for at least an hour or overnight in the refrigerator.
