Dirty rice is often made with chicken livers and ground beef. In this version, we doubled down on the beef by using beef liver.
Beef Dirty Rice
Makes 4 to 6 servings
Ingredients
- 4 ounces sliced beef liver
- ½ cup whole buttermilk
- 1 tablespoon olive oil
- 8 ounces ground beef
- 1 cup beef stock, divided
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 cup diced yellow onion
- ½ cup diced green bell pepper
- ½ cup diced celery
- 2 teaspoons minced garlic
- 1 cup diced baby portobello mushrooms
- 2 teaspoons minced fresh sage
- 2 cups cooked long-grain rice
- Garnish: fresh sage leaves
Instructions
- In a small bowl, place liver and buttermilk. Cover and refrigerate for 15 minutes.
- Drain liver, discarding buttermilk; rinse, pat dry, and mince.
- In a medium cast-iron Dutch oven, heat oil over medium-high heat. Add minced liver and ground beef; cook, stirring occasionally, until browned, 3 to 4 minutes. Stir in ¼ cup stock, salt, and black pepper. Cook until liquid has evaporated, 5 to 6 minutes, allowing meat to get browned and crusty and stick slightly to bottom of pot. Scrape meat, and stir.
- Add onion, bell pepper, celery, and garlic to pot; cook, stirring frequently, until vegetables are soft and fragrant, 3 to 4 minutes. Stir in mushrooms, minced sage, and remaining ¾ cup stock. Add rice, stirring until liquid is absorbed and rice is heated through, 3 to 4 minutes. Garnish with sage leaves, if desired.
Notes
KITCHEN TIP
When cooking rice, substitute 1 cup water with beef stock for a richer flavor.
When cooking rice, substitute 1 cup water with beef stock for a richer flavor.
