Brown Stewed Liver

Ingredients

• 1 package Rumba Meats® Beef Liver
• 1 tablespoon soy sauce
• 1 tablespoon browning sauce
• 1 tablespoon oyster sauce
• ¼ cup ketchup
• 3 garlic cloves, minced
• 2 green onions, sliced in half
• 1 sprig fresh thyme
• 1 teaspoon chopped scotch bonnet pepper (or to personal preference)
• ½ teaspoon black pepper
• 2 tablespoons vegetable oil, such as coconut oil
• 1 small onion, sliced (about 1 cup)
• 1 cup sliced assorted red, orange, and yellow bell peppers
• 1 tomato, diced into large pieces (about 1 cup)
• 4 scallions, sliced
• 2 cups uncooked long grain white rice
• 1 (15-ounce) can pigeon peas (gungo beans) or red kidney beans, undrained
• 1 (13-ounce) can coconut milk
• 2 cups water
• ½ teaspoon ground allspice
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 2 scallions, halved
• 1 sprig fresh thyme
• Sliced scallions, as needed

Instructions

1. Rinse beef liver and pat dry. Slice into bite-size pieces and transfer to a medium-size bowl
2. Add soy sauce, browning sauce, oyster sauce, ketchup, garlic, halved green onions, thyme, scotch bonnet, and black pepper. Cover and marinate in refrigerator for 30 minutes.
3. Heat oil in a skillet over medium-high heat. Add liver and marinade to skillet and cook for 6 to 8 minutes, stirring frequently, until liquid is reduced to a saucy glaze-like consistency and liver is tender and reaches an internal temperature of 160ºF. Discard halved green onions and thyme sprig.
4. Reduce heat to medium-low. Add onions, peppers, tomatoes and sliced green onions. Stir to blend and cook for 5 minutes until vegetables are tender-crisp. Taste and adjust seasonings, if needed.
5. While liver is marinating make Jamaican rice and peas: Combine rice, beans, coconut milk, water, allspice, salt, and black pepper in a saucepan. Add green onions, and thyme. Bring to a boil, reduce heat to low, cover, and cook for 20 minutes. Let sit for 5 minutes. Remove thyme and green onion and discard. Fluff rice with a fork, cover and keep warm
6. Serve brown stewed liver with rice and peas. Garnish with green onions.