-
Beef Liver
Any recipes for beef liver besides just liver and onions? I just got a half of a steer and would like to use the liver but have no experience with it.
Art
-
2 Replies
-
Welcome to our Community! 😃I hope you feel totally at home. Where are you from? I’m Sol from Buenos Aires and I’m the Community Builder.
Let´s ask our partners’ opinion: @sussan_scoolinaryteam @abigailscoolinary-com
I found these two on our Recipes page but I’m not sure if you can replace the lamb or pork liver for beef liver. I’ll just add them here and let you evaluate it:
- Lamb’s liver and sweetbreads, sheep’s milk, wool, thyme and rosemary – Scoolinary Recipes
- Country pate – Scoolinary Recipes
I want to invite you to explore our Feed. There you can:
- Share your dish pics and videos (up to 10MB). There’s a chance you’ll win a #ScooliStar. if your pic is great and the plating, too; we’ll upload it, mentioning you on our Instagram stories.
- Start new debates you find interesting.
- Share a very cool recipe of your own creation or a variation of one you saw at our Courses.
- 🚀Join our Challenges: you may win some wonderful prizes. Right now we have the #CopyCatChallenge going on. Learn everything about it on our Feed.
Have a super great day and hope to see you around often!
recipes.scoolinary.com
Lamb’s liver and sweetbreads, sheep’s milk, wool, thyme and rosemary - Scoolinary Recipes
This recipe is featured in: Sustainable Cuisine Instructor: Fina Puigdevall y Martina Puigvert Ingredients For the liver ● 50 gr lamb liver● garlic● parsley● Salt● oil For sweetbreads ● 50 gr lamb sweetbreads For sweetbread coating ● 30 gr toasted … Continue reading
-
Hi Art
I leave you the link to a recipe with liver, you can find it in chapter 8.
https://www.scoolinary.com/courses/seasonal-and-local-cuisine
You can also adapt any recipe that uses beef and replaces it with liver.
You just have to be careful with cooking the liver since it is delicate and overcooking could cause the liver to come out hard and impossible to eat, acquiring a hard and grainy texture.
It is recommended to cook it in less than 10 minutes.
Some tips that you can follow for its preparation will be these:
1.Dry the liver with a paper towel before seasoning. Let the liver marinate in the liquid for 30 to 60 minutes in the refrigerator. The liquid will tenderize the meat and help minimize the mineral taste of the liver.
2.Remove the liver from the liquid marinade and cut it into quarter-inch slices. Season each slice lightly with salt, black pepper, and garlic powder. You can use any other seasoning you like to get the flavor you prefer. Place the seasoned slices in a hot frying pan with a little liver oil on the bottom. Brown the liver in the skillet with sliced vegetables, such as peppers and onions.
3.You can also cook the beef liver by cutting it into slices and dredging it in seasoned flour, then seasoning it with salt and black pepper. Place the floured slices in a hot frying pan with a little liver oil on the bottom and fry until golden brown. You can then simmer the fried liver slices in a red wine sauce or other rich sauce.
We hope this information is helpful.
Greetings.
scoolinary.com
Online Course with Fina Puigdevall: Cuisine and philosophy
Learn to work with local and seasonal products through seven emblematic dishes from restaurant Les Cols by Fina Puigdevall (** Michelin). Sign up NOW!
Log in to reply.