Stew
Liver Lovers' Offal Stew
What does it taste like?
Spicy, rich, and hearty. Warms the body up and revitalizes you down to the cellular level.
Recipe Notes
This stew is rich in iron and vitamins, perfect for those looking to boost their nutrient intake.
Adjust the amount of chili according to your heat preference; liver can handle spicy flavors well.
Cooking Method
Stewing
Ingredients
Serving Size: 4
Beef liver (500g)
Pork liver (300g)
Carrots (4 large)
Radish (2 cups)
Scallions (6)
Garlic (4 cloves)
Chili Peppers (2)
Beef or chicken stock (1.5 liters)
Olive oil (2 tablespoons)
Salt (To taste)
Black pepper (To taste)
Instructions
- Heat olive oil in a large pot over medium heat. Add the white parts of the scallions and garlic, sauté until fragrant.
- Add the beef and pork liver, cook until they start to brown, stirring occasionally.
- Stir in the chopped carrots, radish, and chili. Cook for another 5 minutes.
- Pour in the stock, bring to a boil, then reduce to a simmer. Cover and let it cook for about 30 minutes or until the vegetables are tender.
- Season with salt and black pepper. Add the green parts of the scallions a few minutes before serving.
- Serve hot, perhaps with a side of crusty bread to sop up the flavorful broth.
Recommended Equipment
- Any pot with a heavy bottom, like a dutch oven or a stock pot
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