How and how much to cook beef liver correctly

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

With these tips, you will forget about the tough and tasteless liver.

How to choose beef liver

A quality chilled by-product has a shiny, even surface without damage. The color is rich red-brown, like ripe cherries, without spots. The smell is indistinct, slightly sweetish.

There is practically no ice in a package with a good frozen liver. An orange tint is also undesirable: it appears with repeated freezing.

How to prepare beef liver

Rinse the liver under running water at room temperature.

If the food has been frozen, first let it thaw in the refrigerator. If the liver is left at room temperature for a long time, bacteria, including those causing food poisoning, will begin to develop on its surface. Defrosting in hot water or in the microwave can spoil the taste slightly.

If you're in a hurry, place the frozen liver in cold water.

How to remove the film from beef liver

Immerse the product in water at room temperature for 2-3 minutes. Remove and dry with a paper towel.

Make an incision in the surface. Gently pry off the light shell with a knife and pull - it comes off easily.

Do not make any sudden movements, otherwise the film will break. If this happens, just grab the lift-off spot and keep pulling.

Then cut the veins and ducts with a knife.

How to soak the liver

Thanks to soaking, the liver will turn out to be especially soft and without a bitter aftertaste.

Put the whole or cut liver into pieces in a deep bowl and cover with cool milk.

Put the bowl in the refrigerator for 30-40 minutes, and preferably an hour. Then rinse the liver under the tap.

An alternative to soaking is regular baking soda. Just sprinkle the pieces on it, stir and refrigerate. After an hour, remove and rinse with running water.

How much to cook beef liver

It all depends on the cooking method and the size of the pieces. Small ones cook faster.

Pierce the offal with a knife or fork to make sure the process is complete.

If the tip comes in easily and the juice is white, the liver is cooked. If reddish, keep cooking.

How to cook beef liver on the stove

Boil water in a saucepan and add bay leaves, a few black peppercorns, and other spices to taste. Add the liver and simmer it over low or medium heat.

After boiling, a large piece will cook in 40–45 minutes. Small ones - in 15–20 minutes.

Salt the liver 4-5 minutes until tender. If you add salt during soaking or at the start of cooking, the offal will be tough.

How to cook beef liver in the microwave

Prepare 3–4 cm pieces and place in a deep microwave-safe container.

Pour water so that it covers the liver, add a few black peppercorns and other spices to taste. Make sure the bowl is no more than ⅔ full: you need a place to boil.

Cover the liver with a plastic dome with a steam outlet and cook for 7-10 minutes at maximum power. Then check for readiness and, if necessary, return to the microwave for 1-2 minutes.

To make the liver even juicier, do not take it out immediately, but salt and leave in the broth for 10 minutes or until it cools completely.

How to cook beef liver in a slow cooker

Put the product in a bowl, add lavrushka, a few black peppercorns or other spices to taste. Fill with water (you can immediately hot) up to the maximum mark.

Close the lid and set to Cooking, Soup or Braising. A large piece of liver will be ready in 30-40 minutes, small ones in 10-15 minutes.

Salt the dish after turning off the multicooker.

How to cook beef liver in a double boiler

Place the liver, cut into 3–4 cm pieces and seasoned with your favorite spices, into the cereal bowl. Turn on the steamer for 25-30 minutes.

Salt the liver after cooking.