Brazilian Beef Liver Strips with Jiló and Caramelized Onions
A hearty Brazilian classic that brings together tender beef liver, bitter jiló, and sweet caramelized onions in one pan. A splash of soy sauce ties it all together for a budget-friendly, deeply flavorful meal that's ready in under 40 minutes.
🛒 Ingredients
6 servings
- 1 kg (2.2 lbs) beef liver, washed and cut into strips
- 12 jilós (or bitter green peppers), washed, dried, and each cut into 6 pieces
- 1 large onion, sliced into rings
- 3 tablespoons vegetable oil
- 1 teaspoon soy sauce (shoyu)
- Salt to taste
- 1 cup (240 ml) whole milk
- Juice of half a lemon (optional)
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Directions
- 1
Soak the liver strips in milk for 10–15 minutes to mellow the intense flavor. While waiting, wash, dry, and cut the jilós.
- 2
Heat the oil in a large skillet over medium-high heat.
- 3
Drain the liver strips and sauté them in batches until browned on both sides. Squeeze a little lemon juice over them while cooking if desired.
- 4
Remove the liver from the pan and set aside. In the remaining cooking juices, add the sliced onion, jiló pieces, soy sauce, and salt.
- 5
Sauté over medium heat until the jilós are cooked through but still slightly firm (al dente).
- 6
Return the liver strips to the pan, let everything simmer together for 2–3 minutes, then remove from heat.
- 7
Serve hot alongside white rice or crusty bread.
💡 Chef's Tip
The milk soak is key — it softens the strong, metallic taste of the liver. Can't find jiló? Substitute with sliced bitter melon or green pepper. Avoid overcooking the liver; it should stay slightly pink in the center to remain tender.
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