Beef and Gizzard Sauce
Make Beef and Gizzard Sauce once and it will go straight into your regular rotation. Prep takes about under an hour, cooking around under an hour, and it serves 4. Low and slow is the secret — the longer simmer lets chicken gizzard soften and the flavours deepen. Read through the tips before you start — a couple of small details go a long way with this one.
- Level Easy
Ingredients
- 1 kg Chicken gizzard, washed
- 1 tbsp Salt
- 1 small Chopped Onion, diced
- 2 Beef Stock Cubes
- 1 tbsp Curry Powder
- 1 tbsp Thyme
- 1 kg Beef Flank Steak, cut in bite-sized pieces
- 1 medium Chopped Onion, chopped
- 2 Beef Stock Cubes
- 1 tbsp Thyme
- 1 tbsp Curry Powder
- 1 tbsp Salt
- Vegetable Oil
- Onions, chopped
- 3 large Fresh bell peppers, coarsely blended
- 4 –8 habanero peppers (ata rodo), coarsely blended
- 4 –6 firm tomatoes
- ¼ cup Chopped Spring Onions
Method
- Cook the gizzard with salt, onions, beef seasoning, curry, and thyme. Add water, stir, and cook until soft.
- Cook the beef with salt, onions, beef seasoning, curry, and thyme. Allow the beef to cook in its own juices, then add water and cook until soft.
- Heat vegetable oil in a pan. Add the cooked beef, and sear until golden brown. Remove from oil. Add the cooked gizzard to the hot oil, and fry until golden brown. Remove from oil.
- Heat some oil in a saucepan. Add chopped onions, blended peppers, tomatoes, salt, stock cube, curry, and thyme. Fry for about 10–12 minutes.
- Add the seared beef and gizzard and stir well. Stir in the spring onions, and simmer for 2 minutes.
- Remove from the heat, and serve.
Tips for the best Beef and Gizzard Sauce
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Keep the simmer gentle. A hard boil toughens chicken gizzard and drives off the liquid too fast.
- Read the whole method before you start and measure out the 18 ingredients first — it keeps the pace relaxed once the heat is on.
- Let the chicken come up to room temperature for 15 minutes before cooking so it cooks evenly.
Variations
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Swap the chicken for turkey or firm tofu or chickpeas — keep the cooking time similar and check for doneness.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Serve hot with rice, potatoes or crusty bread, and something green on the side.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
Is this Beef and Gizzard Sauce recipe hard to make?
It is rated hard: 18 ingredients and 6 steps. Follow the order and the tips above and it is very forgiving.
Can I make Beef and Gizzard Sauce ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
What can I substitute for chicken gizzard?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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