HOME > Chowhound > Home Cooking >
Are you making a specialty food? Get great advice
TELL US

Good, simple ways to have beef liver?

d
darkserenity Aug 17, 2009 02:01 AM

Tried searching the recipes for beef liver, but found nothing.
So I found out not too long ago that I'm slightly anemic. The nurse explained to me the two different types of iron (basically meat iron and veggie/grain iron, meat iron being more readily absorbed by the body and thus better).
One of the best things I can eat, I've found, is liver. But the only way I know to prepare it is liver and onions fried in butter (and even then don't know how long to cook it).
So tell me, guys, what's some yummy, relatively easy (still rather amateur in cooking) and cheap ways to make liver?
On a side note, I don't like spicy stuff or peppers.
Suggestions are appreciated. :)

Hope this is the right area to post this...

  1. ipsedixit Aug 17, 2009 10:35 AM

    From one person who suffers from low iron levels to another, here are some suggestions for beef liver:

    1. Sautee the liver with some onions and green bell peppers in olive oil (or bacon fat if you want to be decadent). Salt and pepper to taste. If you don't like the bitterness of liver (it doesn't bother me; I like the bitter flavor but some don't) make sure to presoak the liver in milk to take the bitterness out of the liver.

    2. Batter them up and deep-fry and you've got beef liver fritters! Serve with aioli or a honey mustard vinagrette dipping sauce.

    3. Sautee the liver and throw them in your favorite chili recipe in place of beef, or in addition to beef.

    2 Replies
    1. re: ipsedixit
      e
      eduardathome Dec 20, 2012 02:38 PM

      ipsedixit

      You will note that the person ask "how long do I cook it". Your reply has steps but no time. How long do you sautee the liver?? How long do you batter them up?? How long do you "deep-fry"??

      1. re: eduardathome
        ipsedixit Dec 20, 2012 03:46 PM

        I don't look at the clock when cooking.

        Do it enough and you just sort of know when something is done.

        And it's easy when you are deep-frying ... when they float they're done.

    2. f
      FattyDumplin Aug 17, 2009 10:42 AM

      thinly sliced, quickly boiled (to maintain a crisp texture). dipped in sauce of soy sauce and ginger. i love it that way.

      1. j
        jgradieoakes Aug 17, 2009 11:33 AM

        There's a recipe in the first Roast Chicken and Other Stories that is ridic. I'm not remembering everything about it but the basic idea is that you cut the liver up into basically postage stamp size pieces, and quickly saute it with some browned onions and finish it with balsamic. It's fast, easy, and REALLY good.

        1. BamiaWruz Aug 18, 2009 02:26 AM

          Brown with lots of sliced onions, salt and pepper. Simple and yummy.

          1 Reply
          1. re: BamiaWruz
            Sooeygun Aug 19, 2009 06:55 AM

            I agree. I fry some bacon first and use the fat to fry the liver. And it should still be a little pink. Mmmm. Just reminded me that I have some liver in the freezer.

          2. greygarious Aug 18, 2009 11:45 AM

            Marinate it for a few hours with sliced onions in soy or teriyaki sauce (I like Mr. Yoshida's cooking sauce), pat dry, and sautee in oil until still a little pink in the middle. Scoop the onions out of the marinade and include them in the saucepan while cooking the liver.

            Does it have to be beef liver? Chopped chicken liver is great, as are sauteed chicken livers. Have you ever had really good liverwurst? Schaller&Weber and Karl Ehmer are brands that I grew up on - a far cry from Jones Farm or Deutschmacher. I believe both of the former are available online. What Schaller&Weber used to call Gold Medal liverwurst they now call Gold Medal pate but it's the same stuff. Since it's rich, I get 5-6 sandwiches from an 8 ounce tube ($3.69).

            1. speyerer Aug 18, 2009 01:43 PM

              Liver and Onions
              Serves: 4

              George Minot received the Nobel Price for Physiology and Medicine in 1934 for developing an extract from liver, Vitamin B-12, to treat pernicious anemia.

              Ingredients:

              • 2 pounds sliced calf liver
              • 1½ cups milk, or as needed
              • ¼ cup butter, divided
              • 2 large Vidalia onions, sliced into rings
              • 2 cups all-purpose flour, or as needed
              • 1½ teaspoons Creole Seasoning (or salt and pepper)

              Method:

              1. Gently rinse liver slices under cold water, and place in a medium bowl.
              2. Pour in enough milk to cover. Let stand while preparing onions.
              3. Melt 2 tablespoons of butter in a large black cast iron skillet over medium heat.
              4. Separate onion rings, and sauté them in butter until soft.
              5. Remove onions, and melt remaining butter in the skillet.
              6. Season the flour with Creole Seasoning (or salt and pepper), and put it in a shallow dish or on a plate.
              7. Drain milk from liver, and coat slices in the flour mixture.
              8. When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan.
              9. Cook until nice and brown on the bottom.
              10. Turn, and cook on the other side until browned.
              11. Add onions, and reduce heat to medium.
              12. Cook a bit longer until the liver just barely retains pinkness on the inside when you cut to check.
              13. Serve with sautéed onions and grits.

              Note: This recipe will turn liver haters into converts. Very simple!

              The three things that will set your liver above all others are:
              1. soak in milk,
              2. turn liver as little as possible and
              3. don't overcook!

              1. j
                Joebob Aug 18, 2009 06:52 PM

                OK, I'll add my two cents:

                LIVER & ONIONS

                ~1 lb beef/calf liver. These seem to come in 1/4-1/2" thick slices, so the cooking time is for that thickness. OVERCOOKING PRODUCES BAD LIVER.

                Melt 3T butter over med. heat. Add two diced onions and cook until soft. Add 2t white sugar and caramelize the onions. Set them aside.

                Dredge liver slices in flour (~1/4 C). Melt 1T butter over med. heat and fry slices 1-1.5 min on a side (depending on thickness). Remove slices and season with S&P. Cover with onions and serve. Easy!

                1. f
                  fourunder Aug 19, 2009 07:09 AM

                  A very long time ago in one of the restaurants I was working in.....there was a new hire who had French roots offered to cook me some Calves Liver that had just been delivered. He made them with frizzled fried onions and bacon....but what made the dish unique was he first dredged the calves liver in flour and pan fried/sauteed in butter to medium rare temperature. Then he made a sauce with the pan juices by reducing a combination of balsamic vinegar and cream.....to this day, the most enjoyable calves liver I have ever had.

                  FWIW, I have made this dish at home with whole milk or half & half with equal satisfaction in place of using cream.

                  1. b
                    BigGuy Jan 6, 2010 07:01 AM

                    Liver with Mustard sauce.

                    Here's a simple recipe that works out pretty well.

                    Soak the liver in cold water. Boil two tablespoons or so of mustard seeds in about a 1/4 cup of water for a few minutes.

                    Salt the liver, both sides. Fry in a teflon pan with a small amount of oil. When you turn the liver over, put the mustard seeds on top. Turn the liver over a second time cooking the liver until it's pink inside. Put the liver aside and add some evaporated milk or cream to the mustard seeds in the pan for a nice sauce (if avoiding dairy, use chicken stock).
                    When eating, the mustard seeds will pop in your mouth like caviar.

                    The results seem much fancier than what it costs to make.

                    1. d
                      drlee_susquespine Jan 6, 2010 07:06 AM

                      Speaking as a doctor and liver lover, the more rare a meat is, the more bio-available the protein and vitamins are. Also, over-cooked liver turns to shoe leather quickly.

                      1. w
                        wattacetti Jan 6, 2010 07:16 AM

                        Leek liver set menu (I've been watching the Dotch Cooking Show).

                        It's typically done with pork liver, but soak beef liver in milk first, then rinse and cut into thin slices. Dredge with flour, quickly fry and set aside, then finish by sautéeing with Japanese leeks (or the long chives found in Asian greengrocers), onion and a little scrambled egg. There's also a sauce, but there are several variants of the sauce used for the leek liver.

                        Served with rice and beer.

                        1. Cherylptw Jan 6, 2010 07:35 AM

                          My mom makes beef liver dredged in flour & pan cooked in vegetable oil..then she caramelizes some onions and makes a gravy from the drippings in the pan the liver was cooked in and spoons over the top. She always serves it with either plain white rice or mashed potatoes; of course, you need a roll or biscuit to sop up the gravy :) Also the same with chicken livers...

                          I only like liver maybe a couple times a year but I've made it in the oven by dipping in beaten egg and patted in panko crumbs; put on a baking sheet and cook until golden THEN add the onions & gravy...umm umm..makes me want to buy some....

                          1. a
                            aggiecat Feb 11, 2010 10:38 AM

                            As an extra addtion to your iron intake, cook everything you can in cast iron cookware. You will actually put a little additional iron from the cookware, especially if you cook long stewing or braising items in the pans. Can't hurt, might actually help.

                            1. steve h. Dec 20, 2012 04:23 PM

                              I had liver and onions at Thomas Keller's Bouchon a few weeks ago. I like liver a lot and, in my opinion, it's the simplest way to test a kitchen. It was a luncheon special and perhaps the best liver and onion preparation I've ever had.

                              Here's a link to a reasonable facsimile:
                              http://carolcookskeller.blogspot.com/...

                              It's not a quickey process but good dishes seldom are. Keller's books: "Bouchon" and "The French Laundry Cookbook" have recipes. They both call for a thick slice (at least an inch) of liver and that makes a huge difference. You can ignore the sides and reductions but remember the need for a thick slice of liver as you attempt to simplify the process.

                              Show Hidden Posts