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Beef liver?

It's so cheap! But what could you possibly do with it? Google hasn't been terribly informative.
Asian recipes especially appreciated, if they exist.

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  1. My suggestion is to dust in flour, dip in eggs and pan saute to your desired temperature. Serve with pan fried onions and crisp bacon.

    If you like a sauce with your liver, don't laugh, but milk or cream with balsamic vinegar reduced make a nice sauce. It may sound weird, but a chef served it to me that exact way many years ago and I enjoyed it and still revive the recipe on occasion to this day.

    Beef Liver is also used in many restaurants and catering halls for chopped liver. Another surprise I realized made by a chef in my past life at a premire caterer.

    1. You can stir-fry them with some ginger, garlic and green onions.

      OR ... you can serve them chilled.

      Boil.
      Drain and cool.
      Prepare a marinade of soy sauce, rice wine vinegar, sesame oil, diced garlic, salt and pepper, and red chili oil.
      Combine liver and marinade.
      Refrigerate overnight and serve garnished with Chinese parsley.

      1 Reply
      1. re: ipsedixit

        The odor of boiling liver is pretty off-putting - I saute it with smothered onions and bacon fat, then add a soy marinade.

      2. I cut up apple smoked bacon in about 1.5" sections and cook it with plenty of sweet onions. Once the bacon is crisp and the onions are caramelized I pull the bacon and onions from the fat. Lightly dredge the liver in seasoned flour and saute in the bacon fat. I then add the onions and bacon back to the pan and finish with demi glace.

        1. i'm not sure if the taste of pork and beef liver is much different... but how about a la Portuguesa? i like 'Iscas com Elas' (Liver with 'Them'. 'them' here means boiled potatoes because nothing else will do.) 'Iscas a Lisboa' (Lisbon style liver) is more or less the same if you like bacon. very simple to make but first you must soak the liver [around 5hrs in the fridge] in white wine, vinegar, bay leaves, garlic etc to tenderise and make it milder.

          1. I usually get beef liver with my periodic cooperative beef purchase, and I usually use it for pate de campagne made with half beef liver, half pork.