Entree: South Africa – Zulu Cuisine – Isibindi (Beef Liver) (Pan-fried beef liver braised with onions and vinegar in Zulu style)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 1 lb (454 g) beef liver, trimmed and sliced into 1/4-inch (6 mm) pieces
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) butter
- 2 large onions, thinly sliced
- 3 cloves garlic, minced
- 1 medium tomato, diced
- 2 tbsp (30 ml) white vinegar
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 ml) ground coriander
- 1 tsp (5 ml) mild curry powder (optional)
- 1/2 tsp (2.5 ml) crushed red pepper or to taste
- 1/2 cup (120 ml) beef stock or water
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley or coriander for garnish
- Cooked pap or steamed rice for serving (optional)

Instructions

1. Pat the liver slices dry with paper towels and season lightly with salt and pepper.
2. Heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium-high heat. Add the liver in a single layer and sear 1–2 minutes per side until browned but still slightly pink inside; remove liver and set aside.
3. Reduce heat to medium and add remaining 1 tbsp (15 ml) oil and 2 tbsp (30 ml) butter to the pan. Add the sliced onions and sauté 6–8 minutes until soft and beginning to caramelize.
4. Stir in the minced garlic and diced tomato and cook 2 minutes until fragrant. Add the ground coriander, curry powder if using, and crushed red pepper; cook 1 minute to bloom the spices.
5. Pour in 2 tbsp (30 ml) vinegar, 1 tbsp (15 ml) lemon juice, and 1/2 cup (120 ml) beef stock; scrape up any browned bits from the pan. Bring to a gentle simmer.
6. Return the seared liver to the pan, spooning sauce over the pieces. Simmer uncovered 3–5 minutes until the liver is cooked through but still tender and the sauce has reduced slightly.
7. Taste and adjust seasoning with salt and pepper. Scatter chopped parsley or coriander over the top and serve immediately with pap or steamed rice.