Ox liver stew served on a bed of sliced potatoes and raw chopped chilli
Serves: 4
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Directions
- In a large frying pan heat the oil and sauté the onion, green pepper, tomato, garlic, half of the chilli and season. Cook for a few minutes.
- Pour in the stock and simmer for 10 minutes
- Add the liver and cook for about 20 minutes
- Heat oil in a deep pot and fry the potatoes until golden and drain.
- Serve the potatoes topped with the ox liver and remainder fresh chillies.
Ingredients
- 30 ml (2 tbsp) olive oil
- 1 onion, finely chopped
- 1 green pepper, seeded and sliced
- 1 tomato, grated
- 2 garlic cloves, finely chopped
- 3 red chillies, seeded and chopped
- Salt and freshly ground black pepper, to taste
- 300 ml beef stock
- 500 g ox liver, cleaned and cubed into large pieces
- 3 potatoes, skin on sliced