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Giblet Brown Stew

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Good for a cold winter evening Giblet Brown Stew


  • 2 packets of giblets/gizzards
  • 2 onions sliced
  • Lemon peppercorns
  • 2 Bay leaves
  • 3 allspice
  • 2 tablespoons jimmy sauce
  • Freshly ground lemon pepper
  • Salt to taste
  • 4 potatoes cut into halves
TRH Colleen's Giblet Brown Stew


  1. In a pot add cleaned & washed giblets /gizzards
  2. Add water to cover the giblets
  3. Add sliced onions, allspice, bay leaves, lemon peppercorns and allow to cook for +-2hrs or until nice & soft
  4. Brown in the pot for a minute or 2 to get a nice brownish color
  5. Add water just to loosen the giblets in the pot
  6. Add a tablespoon of olive oil then add potatoes, salt & freshly ground lemon pepper
  7. Cook until potatoes are brown and soft
  8. Add jimmy sauce and cook for 5 minutes
  9. Turn off the stove and let the pot simmer on a warm stove plate to produce a nice gravy
  10. Serve with rice or mash & sweet butternut or any veg of your choice
  11. I served it with white rice & sweet butternut

Prepared, tried, and tested by Colleen

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