Welcome to The Cherry Tomato! On this blog I share simple and tasty recipes, hacks to make your life much easier in the kitchen and tidbits to help you maintain your kitchenware...... So, have a look around the site and have fun cooking!!!

Braised Liver and Onions

I am not sure how confident I am about posting this *sic* because a lot of people out there see the world liver and their tummies just turn

Im a huge huge fan of liver when its well done and liver is actually good for you as its rich in iron. My mum brought a lovely fresh calves liver from the butchers and I was super excited. Its been ages since I had any lol. Actually mum is a guru at making liver, she taught me how when I was about 12 and I still cook it like she taught me, plus or minus a couple of changes.



Back to this slab of liver. I was excited and wanted to do liver and bacon but I had no bacon and being a Sunday, I was still in my jammies with no intention of leaving the house. I made do with what there was. Onions. Lots of onions. So I made liver and onions and mopped it up with ugali (ugali is like polenta. Depending on where in the world you're from you can have it soft like the South Africans or real firm like Kenyans). The best part about this dish though, is the gravy....picture thick warm rich brown gravy.


Serves 4

  • 1kg liver

  • 3 large onions sliced into rings

  • 4 large cloves of garlic, crushed

  • 2 large bay leaves

  • Dried or fresh mixed herbs (parsley, sage, rosemary, thyme, oregano)

  • 1 cup plain flour

  • Salt and pepper to taste

  • Tomato paste

I always take the membrane off my liver so I don't end up with a chewy outside and overcooked inside. If you don't know how to your butcher should be able to do it for you.

Cut the liver into large cubes. Put your flour into a bowl and some salt and pepper into and mix with a fork then add your liver and toss. In a separate pan, heat some oil, enough to cover the base of the pan. Turn up the heat and when the oil begins to smoke, add the liver and let it lightly brown for about 8 minutes (or until it browns). Thake the liver out of the pan and set aside.


Turn down the heat and put some more oil to the pan then add the onions garlic and mixed herbs. Let the onion mix cook on a low heat for about 7 to ten minutes or until slightly browned. Then add the tomato paste and 1/4 cup of water and let simmer for a couple more minutes.

Lastly, add your liver and a couple of pints of beef stock. Keep the heat low and simmer for about 15 minutes. Voila!! Done!

I had mine with some ugali and okra (ladies fingers)

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