Beef liver is a valuable offal enriched with vitamin A, B vitamins, nicotinic acid. Eating beef liver is an ideal way to prevent anemia. First of all, the taste of the finished liver depends not only on how to roast beef liver, but also on how fresh it is, how old the animal is, and other indicators.
How to choose beef liver
It is best to choose a chilled liver, since a frozen one loses more than half of its nutrients and the quality of the finished product is deteriorating. A chilled liver should have a smooth, shiny surface. In the liver, which has lain for some time, this shine is lost, and it becomes dull. The color of the liver varies from the age of the animal, if veal, then the liver is saturated red, if beef, then the liver is more cherry, dark red in color. It should have the same color throughout. There is no trace left on a fresh liver when pressed with a finger, everything else suggests that the liver is not the first freshness.
Liver recipes
How to fry beef liver? In principle, it is not so difficult, the main thing is to follow the cooking process. Properly prepared liver is not bitter, soft and tender.
Fried liver
- A kilogram of the liver;
- A bit of soda;
- Ground black pepper;
- Salt;
- Flour;
- Frying oil;
- Butter slice;
- Greens.
Thoroughly clean the liver from a transparent film, cut out the veins and large veins, cut into portions, the thickness of one piece is from 7 to 10 mm. Sprinkle the prepared liver with a small amount of baking soda, and let it lie for a while, then it must be washed and patted with a towel. Salt and pepper the liver, then roll each piece in flour and fry in a pan with hot oil on both sides for three minutes. If the piece is larger than necessary, then you can fry for five minutes. When the liver is ready, it is laid out on a plate and decorated with greens and a piece of butter, which, when melted, gives the liver a special mild flavor.
Fried liver with oranges
- A pound of liver;
- Mustard a couple of spoons;
- Flour;
- Frying oil;
- Salt and pepper;
- Ground ginger;
- Dry red wine one hundred milliliters;
- Butter slice;
- Orange two pieces.
We clean the liver manually from the film and use the knife to remove unnecessary veins, wreaths and pieces of muscle. We cut into portioned slices with a thickness of less than one centimeter, grease each piece with mustard, due to it it will be even softer. Before frying beef liver, we roll it in a small amount of flour and fry in a pan for two minutes on high heat and another three minutes on low under the lid. Then we take out the liver, and pour half a glass of cold water into this pan, butter, bring to a boil and strain through cheesecloth. We cut one orange into neat rings, and pass the second orange through a juicer. Mix water with butter with juice and wine, keep on low heat, not allowing to boil, about five minutes. I spread the slices of the liver on a plate and decorate with orange, the sauce can be served separately or pour the liver on it.
Secrets and Tips for Cooking Beef Liver
- It can not only be fried, but also stewed, how many stewed beef liver? In fact, to extinguish it as much as to fry, if you extinguish it over high heat, then five minutes will be enough, maximum seven;
- It will be tender and soft if it is soaked in milk before frying;
- Pre-marinated in mustard, it will also become softer;
- It must be salted at the very end, and pepper first, black ground pepper removes an unpleasant odor;
- Offal in the flour is cooked quickly and does not become stiff.
In this article we tried to tell you how to fry beef liver, as well as what better seasonings to add and methods to use, so that it becomes softer, tastier. This product, valuable to our body, is best consumed once a week.