White Rice with Beef and Gizzard Sauce

Ingredients

• 1000 g Beef
• 1 piece Onion
• 1 tsp Salt
• 1 tsp Beef seasoning
• 1 tsp Curry powder
• 1 tsp Dried thyme
• 1 cup Water
• 500 g Chicken gizzards
• 1 piece Onion
• 1 tsp Salt
• 3 tsp Knorr seasoning
• 1 tsp Dried thyme
• 1 tsp Curry powder
• as needed Water
• 3 piece Red bell peppers
• 4 piece Tomatoes
• 1 piece Onion
• 4 piece Scotch bonnet peppers
• 0.5 tsp Salt
• 0.5 tsp Beef seasoning
• 0.5 tsp Curry powder
• 0.5 tsp Dried thyme
• 2 piece Spring onions
• as needed Cooking oil
• 1 piece Onion
• 2 clove Garlic
• 1 tbsp Ginger
• 2 cup Long-grain sella basmati rice
• 0.5 tsp Salt
• as needed Beef stock

Method

1. 1

   Cut the beef into bite-sized pieces.

2. 2

   Season the beef with 1 tsp salt, 1 tsp beef seasoning, 1 piece chopped onion, 1 tsp dried thyme, 1 tsp curry powder, and 1 cup water. Cover and cook until tender.

3. 3

   While the beef cooks, clean the chicken gizzards by removing any tough yellow lining, then cut into smaller pieces.

4. 4

   Transfer the gizzards to a pot. Season with 1 piece small chopped onion, 1 tsp salt, 3 tsp Knorr seasoning, 1 tsp dried thyme, and 1 tsp curry powder. Add water as needed to cover and cook until tender, adding more water if necessary.

5. 5

   Prepare the pepper mix: combine 3 large red bell peppers, 4 medium tomatoes, 1 small onion, and 4 Scotch bonnet peppers. Blend until roughly chopped, leaving some texture.

6. 6

   Cook 2 cups long-grain sella basmati rice with 0.5 tsp salt according to package directions.

7. 7

   Once the beef is tender, remove it from heat and separate the meat from its stock. Reserve the beef stock. Fry the beef in cooking oil until lightly browned, or air fry at 200°C (400°F) for about 10 minutes, shaking the basket at intervals.

8. 8

   Once the gizzards are fully cooked, fry them in cooking oil until lightly browned. Be careful as gizzards tend to splatter; partially cover the pan if needed. Alternatively, air fry the gizzards.

9. 9

   Reduce the oil in the pan (or use a clean pan with fresh oil). Add 1 piece chopped onion, 2 cloves minced garlic, and 1 tbsp minced ginger. Fry for about 2 minutes until the onions are soft and fragrant.

10. 10

    Add the blended pepper mix. Cook until the raw tomato taste is gone. Season with 0.5 tsp salt, 0.5 tsp dried thyme, 0.5 tsp curry powder, and 0.5 tsp beef seasoning. Mix well and cook on low to medium heat for about 15 minutes, until oil starts floating to the top.

11. 11

    Add the fried beef, fried gizzards, and some of the reserved beef stock to the sauce. Mix well, cover, and simmer over low heat for 5 minutes to allow flavors to meld.

12. 12

    Garnish with 2 thinly sliced spring onions. Serve the beef and gizzard sauce over hot white rice, optionally with fried plantains on the side.