Beef Dirty Rice

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
  • 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
  1. In a small bowl, place liver and buttermilk. Cover and refrigerate for 15 minutes.
  2. Drain liver, discarding buttermilk; rinse, pat dry, and mince.
  3. 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.
  4. 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.
When cooking rice, substitute 1 cup water with beef stock for a richer flavor.



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