The Ultimate Beef Liver Recipe - Paleo and Whole30 Compliant (2024)

FAQs

What do you soak beef liver in before cooking? ›

While we are used to soaking liver in vinegar or lemon to get rid of the bad smell and kill any remaining toxins, American and European chefs advise to soak liver in milk. Yes, that's right: Milk! They claim that in addition to getting rid of toxins that usually are present in raw liver, milk helps tenderizing it.

Note that beef liver tastes best when cooked rare to medium-rare. Since a raw liver has high water content, you have to cook it rapidly with medium to high heat. If you try slow cooking a liver, the meat will become dehydrated, leading to tough fibers and dry, chewy meat.

Cooking does not make a mineral disappear; if anything, cooking concentrates minerals. But liver turns hard and unpleasant if cooked for more than a few minutes. Slice your liver at about 1 cm, remove any fibrous parts, heat a pan, and add some butter. When the butter is foaming, add the liver.

The key is to slice and soak the liver; the soaking removes the pungent taste. After soaking, the liver is battered, fried, and dipped in garlic aioli -- it's a crowd-pleasing, crunchy preparation. Enjoy! Beef liver fry dipped in garlic aioli.

Soak the liver in a dish or bowl of milk for 30-60 minutes. This is an important step in removing the bitter flavor from the liver. Salt and pepper the liver generously, and leave it out at room temperature while you prepare the remaining ingredients. Pat the liver dry.

Do not wash or rinse raw meat or poultry before you cook it. Washing can cause bacteria found on the surface of meat or poultry to be spread to ready-to-eat foods, kitchen utensils, and counter surfaces. This is called cross-contamination. Rinse fruits and vegetables before eating.

Do Not Overcook It. In fact err on the side of just undercooked. Even though the lemon juice makes the liver a bit more tender, overcooking can really ruin it. I cooked mine until it just had a hint of pinkness left, and then removed it from the heat.

Beef liver is tough for two reasons. One, it is from an old animal and two, it has been over cooked and at too high a temperature. Slice the liver thick and dredge it in a seasoned flour of your choosing and fry it low and slow in hot lard until just barely cooked through.

– Soak the liver in milk or lemon juice for a few hours before cooking to help remove any bitter flavors. – Do not overcook the liver as it can become tough and rubbery. Cook it until it is still slightly pink in the center. – Season the liver well with flavorful herbs and spices to enhance its taste.

When can you not eat liver? ›

Daily consumption of liver can be harmful; for instance, vitamin A toxicity has been proven to cause medical issues to babies born of pregnant mothers who consumed too much vitamin A. For the same reason, consuming the livers of some species like polar bears, dogs, or moose is unsafe.

Beef liver is pan-fried in olive oil (can also use butter for non-AIP), along with garlic and fresh rosemary. The author suggests serving over crisp sliced apples and bitter arugula for a bright contrast against the rich flavor of the meat. From Sophie at A Squirrel in the Kitchen.

It's very simple to make but the three things that will set your liver above all others are: 1) soak in milk, 2) turn the liver as little as possible when cooking, and 3) don't overcook.

In a non-reactive sealable container, marinate the beef liver in apple cider vinegar for at least 8 hours (or up to 24 hours). Rinse the beef liver slices under cold running water and pat them real dry.

Rinse liver slices in a colander under cold water and pat dry with paper towels. Place in a medium bowl and pour almond milk over the liver. Set aside for at least 30 minutes while preparing the onions and allow the liver to soak up the milk, removing any bitterness.

But beef liver, being from a larger animal, can be quite strong in flavor. There are ways however to diminish the strength of liver flavor by soaking it in whole milk (raw preferred!), apple cider vinegar, or lemon juice. For many recipes, you may decide to thinly slice your liver before soaking it.

By soaking it in buttermilk, you are almost guaranteed a more tender and juicy meal. The other thing buttermilk will do to liver is that it helps tone down and balance out the flavors. Organ meat, like game meat, can have very strong flavors that may strike some eaters as overpowering.

Soaking is done to make the flavor less "gamey" and to tenderize the meat. The lactic acid in buttermilk (and milk) tenderizes protein. To soak liver, put it in a dish and cover it completely with milk or buttermilk. Let it soak in the milk for 30 to 60 minutes, then pat it dry and proceed with the recipe.