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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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Type de plat Main Course
Cuisine South African
Portions 4 people

Ingrédients
  

  • 500 g beef or cow liver
  • 1–2 tbsp oil or butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1–2 green chilies, chopped (optional)
  • Salt and black pepper to taste
  • 1 tsp paprika (optional)
  • 1–2 tbsp vinegar or lemon juice
  • Fresh parsley, chopped (for garnish)

Instructions
 

  • 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.
  • Serve: Remove from heat, garnish with fresh parsley, and serve immediately.
Keyword Meat
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