Zimbabwean-style Beef Liver with Onions

Ingredients

In the original Mexican dish, Higado encebollado, the liver is typically marinated in lime juice and spices before being cooked with onions. However, in this Zimbabwean adaptation, we omit the marination step and focus on the flavors of the beef liver and caramelized onions. Additionally, we incorporate Zimbabwean spices and cooking techniques to infuse the dish with the unique flavors of Zimbabwean cuisine. We alse have the original recipe for Higado encebollado, so you can check it out.

• 500g (1.1 lb) beef liver, sliced 500g (1.1 lb) beef liver, sliced
• 4 large onions, thinly sliced 4 large onions, thinly sliced
• 3 tablespoons vegetable oil 3 tablespoons vegetable oil
• 2 teaspoons ground paprika 2 teaspoons ground paprika
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet over medium heat.
2. 2.
   Add the sliced onions and cook until they become soft and golden brown, stirring occasionally. This process may take around 15-20 minutes.
3. 3.
   Meanwhile, in a separate bowl, combine the ground paprika, ground coriander, ground cumin, salt, and black pepper.
4. 4.
   Coat the beef liver slices with the spice mixture, ensuring they are evenly seasoned.
5. 5.
   Once the onions are caramelized, remove them from the skillet and set aside.
6. 6.
   In the same skillet, increase the heat to medium-high and add the seasoned beef liver slices.
7. 7.
   Cook the liver for about 2-3 minutes on each side, or until it is cooked through but still tender.
8. 8.
   Return the caramelized onions to the skillet and toss them with the liver slices to combine.
9. 9.
   Remove from heat and garnish with fresh parsley.
10. 10.
    Serve hot and enjoy!

Treat your ingredients with care...

• Beef Liver — Make sure to slice the liver into thin, even pieces to ensure even cooking and tenderness.
• Onions — Thinly slice the onions to achieve the desired caramelization and texture.

Tips & Tricks

• Soaking the beef liver in milk for 30 minutes before cooking can help reduce any potential bitterness.
• For an extra burst of flavor, add a splash of Worcestershire sauce or balsamic vinegar to the caramelized onions.

Serving advice

Serve the Zimbabwean-style Beef Liver with Caramelized Onions alongside a bed of fluffy white rice or with sadza (a traditional Zimbabwean cornmeal dish) for a complete and satisfying meal.

Presentation advice

Arrange the caramelized onions on top of the beef liver slices, and garnish with fresh parsley for a pop of color. Serve the dish on a warm plate to enhance its visual appeal.