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Tender Isibindi (beef liver) sautéed with onions, garlic, and spices, perfect as a hearty main dish with pap, rice, or vegetables.

Isibindi (Cow Liver)

Isibindi (Cow Liver). Enjoy the rich, comforting flavors that make this dish a timeless favorite.
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Platón Plato principal
Cocina Sudáfrica
Raciones 4 gente

Ingredientes
  

  • 500 g beef or cow liver
  • 1-2 cucharada oil or butter
  • 1 cebolla mediana, finamente picada
  • 2 dientes de ajo picados
  • 1-2 green chilies, chopped (opcional)
  • Sal y pimienta negra al gusto
  • 1 cucharadita pimentón (opcional)
  • 1-2 cucharada vinagre o zumo de limón
  • Fresh parsley, chopped (for garnish)

Instrucciones
 

  • Prepare the liver: Rinse liver under cold water and pat dry. Slice into thin pieces (about 1 cm thick).
  • Marinate (optional): Sprinkle with vinegar or lemon juice and let sit for 10–15 minutes to remove strong odor and tenderize.
  • Cook onions and garlic: Heat oil or butter in a pan over medium heat. Sauté onions until translucent, then add garlic and chilies. Cook 1–2 minutes.
  • Cook the liver: Increase heat to medium-high. Add liver slices to the pan in a single layer. Cook 2–3 minutes per side — do not overcook, or liver becomes tough and grainy.
  • Season: Sprinkle with salt, pepper, and paprika (if using). Stir gently.
  • Sirve: Remove from heat, garnish with fresh parsley, and serve immediately.
Palabra clave Carne
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