|Costa Rican Higado en Salsa is beef liver in a spicy tomato sauce|
Costa Rica really must be wondering what they have done to deserve the World Cup group draw they have been handed. They find themselves up against England, Italy and Uruguay, three teams who would all have had an eye on a number one - or at worst number two - seeding in the old draw system. The task to progress is therefore even greater than the Central American side may have anticipated but who knows what can happen in the funny old world of football? Costa Rica kick off their tournament campaign later today against Uruguay so it seemed an appropriate time to look at just one of the country's popular dishes.
|Rice is briefly stirred through melted butter|
Ingredients (One Large Serving)
3 ounces basmati or long grain rice
1 ounce (1/4 stick) butter
6 fluid ounces fresh beef stock
8 ounce can chopped tomatoes in tomato juice
3 garlic cloves, peeled
2 teaspoons Worcester sauce
Few drops of Tabasco sauce (remember to be very careful with this ingredient - it is hot!)
2 tablespoons vegetable oil
Handful of mixed sliced bell peppers (capsicums)
1/2 small white onion, peeled and sliced
6 ounces beef or ox liver
Salt and pepper
4 or 5 large basil leaves (rolled and shredded), to garnish
|Rice and beef stock ready for covering and baking|
Preheat your oven to 180C/350F/Gas Mark 4.
Pour the beef stock in to a small saucepan and gently heat. Transfer temporarily to a heatproof jug.
Melt the butter in the same pan while you wash the rice under cold water through a sieve. Add the rice to the butter and stir around over a low heat for a couple of minutes, just until the grains start to turn a little bit transluscent.
Put the rice in to a small casserole dish, spread evenly over the base and carefully pour in the beef stock. Put the lid on the dish and bake in the oven for twenty-five minutes.
|Spicy tomato sauce ingredients|
Add the canned tomatoes, garlic cloves, Worcester sauce and Tabasco sauce to a food processor/blender and blitz until smooth.
A few minutes before the rice is due to come out of the oven, heat the vegetable oil in a large frying pan and sautee the peppers and onion for a couple of minutes.
|Sauteeing peppers and onion|
Pour the spicy tomato sauce in to the vegetables and bring to a very gentle simmer, stirring frequently.
|Soicy tomato sauce is added to sauteed peppers and onion|
The beef/ox liver should be chopped to approximately one inch cubes.
|Fresh beef or ox liver|
Take the rice from the oven and let it sit for five minutes before gently fluffing with a fork.
|Baked rice is fluffed up with a fork|
While the rice is resting for the five minutes, add the beef liver to the tomato sauce, stir and simmer for four minutes. This should see the liver cooked to perfection.
|Beef liver is added to spicy tomato sauce and vegetables|
Spoon the rice around the edges of a serving plate to form a containing border for the liver in sauce. as shown below.
|Rice border is formed on serving plate|
Taste the higado en salsa and adjust the seasoning as required. The liver in sauce can then be carefully spooned in to the centre of the plate and garnished with the basil to serve.
|Higado en Salsa is spooned in to centre of serving plate|