Jamaican Liver and Onions! "Touch of Heat" and a "Touch of Sweet"

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Jamaican Liver and Onions!
"Touch of Heat" and a "Touch of Sweet"

Start with calf liver that has the outside edge tendons removed.
Cut the liver slices in half or thirds.

Season with pepper, onion powder, and garlic powder. (no salt)
Roll in flour and brown in a cast iron pan with 4 tbsp. canola
oil in it. Once browned remove and set aside.

Add more oil and butter until you have 4 to 5 tbsp.
Add an equal amount of flour and whisk constantly on
medium heat until the roux is peanut butter in color.

Slowly stir in 2 cups of beef broth. Simmer for a minute.
Season with 1 heaping tsp. of paprika, 1 tsp. of mixed herbs,
a splash of red wine, 1 tsp. Kitchen Bouquet browning sauce,
a pinch of onion powder and garlic powder, 1 tsp. of Honey and
1/2 tsp. to 1 tsp. of Jamaican Scotch Bonnet Pepper Sauce.

"Slowly add salt a little bit at a time until perfect." (to taste)

Simmer for 2 minutes then add 1 cup of sliced mushrooms. Simmer for 2 more minutes, then add your liver back in and simmer for 15 to 20 minutes.

Serve over a bed of rice!

Enjoy!

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