Bring a taste of the Mediterranean into your kitchen with this hearty ox liver and sausage stew. This rich one-pot dish is slow-cooked giving you tender meat and flavoursome rustic vegetables.
- Prepare the ox liver by removing any membrane. Cut into thin slices and remove any tough internal tubes with a knife. Dust the slices in flour. Melt the butter and 1 tbsp of the olive oil in a large casserole dish and brown the liver for 1 minute on each side. Transfer to a plate.
- Add the remaining oil to the casserole dish and place over a medium heat. Fry the sausages gently for 10 minutes until browned all over. Transfer with a slotted spoon to the liver.
- Add the onion and aubergine to the casserole dish and sauté for 5 minutes until soft and coloured. Add the garlic, chilli powder and smoked paprika for the last minute.
- Stir in the tomato purée and half the basil, and stir until combined. Add the cherry tomatoes, chopped tomatoes, red wine and stock and bring to a simmer.
- Return the sausages and liver to the pan and cover with a tight fitting lid. Simmer for 1 hour over a very gentle heat.
- Remove the casserole lid and stir through the spinach and olives. Scatter with the remaining basil and serve with crusty bread.
Tip: Ox liver can have a very strong flavour, although it does mellow when cooked slowly in a casserole, like in this recipe. If you prefer a more delicate flavour, soak the uncooked liver in milk over night.
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