Author Topic: Beef Liver Recipe? (Read 947 times)

s2srea · « **on:** June 12, 2013, 11:55:49 PM »

Hi- Anyone willing to share a beef liver recipe? I got a few pounds (3 I think) of it in a budget pack I purchased from a local butcher, and have no idea how to cook it properly. My wife doesn't either, and she's not particularly fond of it. I think her grandmother used to cook it for her as a child, but since she disliked the flavor, she didn't make it a priority to get that recipe from her before she passed.

I had lamb liver a few weeks ago (see my 'lamb slaughtering' post); the flavor of that was interesting, but after a few bites of acquainting my taste buds to it, was quite pleasing! Though, there was plenty of lemon, garlic and olive oil in the recipe (in a Lebanese dish? No way!) which may have masked some of the flavor.

Any help is appreciated!

Telesphorus · « **Reply #1 on:** June 13, 2013, 12:02:38 AM »

Quote from: s2srea

Hi- Anyone willing to share a beef liver recipe? I got a few pounds (3 I think) of it in a budget pack I purchased from a local butcher, and have no idea how to cook it properly. My wife doesn't either, and she's not particularly fond of it. I think her grandmother used to cook it for her as a child, but since she disliked the flavor, she didn't make it a priority to get that recipe from her before she passed.

I had lamb liver a few weeks ago (see my 'lamb slaughtering' post); the flavor of that was interesting, but after a few bites of acquainting my taste buds to it, was quite pleasing! Though, there was plenty of lemon, garlic and olive oil in the recipe (in a Lebanese dish? No way!) which may have masked some of the flavor.

Any help is appreciated!

I would guess you just fry it.

Here are some instructions:

http://www.enjoyyourcooking.com/main-dish-recipes/fried-beef-liver-with-onions.html

Wow, that makes me hungry. The local Big Boy chain no longer serves liver, and the other restaurant that I used to order it at had a fire that gutted the interior

I feel like I need two large meals a day these days, as I've been lifting some pretty heavy weights.

s2srea · « **Reply #2 on:** June 13, 2013, 12:10:33 AM »

Thanks. I'm having no luck finding many recipes without using flour :/ . I've been eating a low carb diet for a few months now, so its a no go for me. I do have coconut flour, but I don't think its a straight substitute. I didn't know Bob's Big Boy served liver!

You can't beat meat for protein when working out heavily

s2srea · « **Reply #3 on:** June 13, 2013, 12:13:39 AM »

Here's an interesting one:

http://hillarystarbright.wordpress.com/2012/04/23/going-paleo-this-is-the-best-liver-recipe-ever/

It incorporates bacon. Hey- anything with bacon should taste good right? Just no nitrates please :barf:

PereJoseph · « **Reply #4 on:** June 13, 2013, 12:16:48 AM »

You could always boil it, ground it, and put it in sausage. Liver gives any sausage a heartier flavour. If you freeze the sausage right away, you could have a good store for breakfast for months. I've made a traditional sausage once and it tasted great, though I took a short cut and slightly ruined the texture. Moral of the story : Recipes are usually specific for a reason. Anyway, whenever I have fried liver it has been tougher than I think it ought to be, but then again I'm no professional cook, so maybe I just don't know the secret of the technique.

Other ideas :

Pâté
Seared (maybe after being marinated with a little brandy and some spices and olive oil)
Grilled
Kebab

s2srea · « **Reply #5 on:** June 13, 2013, 12:22:50 AM »

Quote from: PereJoseph

You could always boil it, ground it, and put it in sausage. Liver makes gives any sausage a heartier flavour. If you freeze the sausage right away, you could have a good store for breakfast for months. I've made a traditional sausage once and it tasted great, though I took a short cut and slightly ruined the texture. Anyway, whenever I have fried liver it has been tougher than I thing it ought to be.

Thank you PJ :) I have considered making sausage, but need some time to figure it out- it seems complicated. I wouldn't mind having someone show me, but not many people are to interested in it, it seems. Do I not also need specialized equipment to stuff the casings/ intestines?

Quote

Other ideas :

Pâté

Quote

Seared (maybe after being marinated with a little brandy and some spices and olive oil)

They did make Pate with the lamb liver; it was good, but not something I'm prepared to make on my own! :scratchchin:

Quote

Grilled
Kebab

Kebabs?! Yellah habibi! Now we're talkin! :wink:

PereJoseph · « **Reply #6 on:** June 13, 2013, 12:25:38 AM »

Quote from: s2srea

Thanks. I'm having no luck finding many recipes without using flour :/ . I've been eating a low carb diet for a few months now, so its a no go for me. I do have coconut flour, but I don't think its a straight substitute.

Brown rice flour is usually a pretty decent substitute in most recipes I've tried it in. You can make good roux with brown rice flour, for instance, and it's excellent as a general thickener in soups, sauces, stews, etc.

Quote

You can't beat meat for protein when working out heavily

Definitely.

s2srea · « **Reply #7 on:** June 13, 2013, 12:30:39 AM »

Quote from: PereJoseph

Quote from: s2srea
Thanks. I'm having no luck finding many recipes without using flour :/ . I've been eating a low carb diet for a few months now, so its a no go for me. I do have coconut flour, but I don't think its a straight substitute.

Brown rice flour is usually a pretty decent substitute in most recipes I've tried it in. You can make good roux with brown rice flour, for instance, and it's excellent as a general thickener in soups, sauces, stews, etc.

Interesting! I'll look into it, thank you :)

Quote

Quote
You can't beat meat for protein when working out heavily

Definitely.

Yes, but also worth considering for young men, and perhaps men in general, who struggle with sins of the flesh, it has been recommended that one abstain from often eating red meats. Its something that a priest advised me not long ago.

PereJoseph · « **Reply #8 on:** June 13, 2013, 12:37:49 AM »

Quote from: s2srea

Thank you PJ :) I have considered making sausage, but need some time to figure it out- it seems complicated. I wouldn't mind having someone show me, but not many people are to interested in it, it seems.

It's not very complicated, it just takes time, but you can always go do something else when the ingredients are cooking. At least you could when I made sausage, since everything was boiled before being ground together. I think curing would become more complicated, but the recipe I made was very simple. It just took dedication (like stuffing the casings, for instance, which is slightly disgusting). But I turned it into a Saturday project and it was pretty fun, as well as quite worth it afterwards. I would definitely do it again and plan to do it regularly in the long run. Anyway, it's a traditional practice, so naturally I have no choice. :smile:

Here's a similar recipe for the glorious sausage in question :

http://www.nolacuisine.com/2012/04/16/boudin-recipe/

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Do I not also need specialized equipment to stuff the casings/ intestines?

No, you just need a decent funnel such that you can also hold the casing tight when stuffing the filling in. Old Cadien ladies just use a sawed cattle horn and it works great.

Quote

Kebabs?! Yellah habibi! Now we're talkin! :wink:

Here's a Moroccan liver kebab recipe called boulfaf :smile: :

http://moroccanfood.about.com/od/maindishes/r/liver_kebab.htm

Looks good !

PereJoseph · « **Reply #9 on:** June 13, 2013, 12:42:07 AM »

Quote

Yes, but also worth considering for young men, and perhaps men in general, who struggle with sins of the flesh, it has been recommended that one abstain from often eating red meats. Its something that a priest advised me not long ago.

Very true. On the other hand, I have been told that a heavy workout should also mitigate the concupiscence of the flesh. It seems like it certainly could, since, well, one would be exhausted, but I have found that this was otherwise a case of false advertisement. I think it is best to be aware of these things, however, and to take action if necessary. I have not personally noticed a difference from red meat so much as meat in general, but then again when I am not fasting or abstaining I consistently have some meat at every meal, so it's hard to tell.