Liver and spareribs with piquanté peppers

By admin
14 August 2013

A winning recipe from Huisgenoot reader Tobie van den Heever.

Serves 6-8

Preparation time: 15 min

Cooking time: 50 min 

500 g pork ribs, cut into cubes (ask your butcher to do it)

salt and freshly ground black pepper

30 ml (2 T) olive oil

60 ml (4 T) butter

250 ml (1 c) cake flour

250 g beef liver, cubed

2 onions, chopped

4 large potatoes, quartered

1 can (410 g) chopped tomatoes

500 ml (2 c) meat stock

250 g mushrooms, chopped

280 g piquanté peppers, chopped

1 Season the ribs with salt and pepper. Heat half the oil and butter in a large saucepan and fry the ribs until golden brown. Remove and set aside.

2 Season the flour with salt and pepper and roll the liver in it to coat. Shake off the excess flour and fry the liver in the saucepan for a few seconds on each side. Remove and set aside.

3 Wipe out the saucepan, heat the remaining oil and butter and fry the onions until golden brown.

4 Add the ribs, liver, potatoes and tomatoes, stir-fry for 2 minutes then add the stock. Reduce the heat and simmer for 30 minutes or until the potatoes are nearly soft.

5 Add the mushrooms and piquanté peppers and continue simmering for 10 minutes.

6 Serve with a French loaf or rice.

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