Home Brew Forums

Home Brew Forums (http://www.homebrewtalk.com/forum.php)
-   Cooking & Pairing (http://www.homebrewtalk.com/f56/)
-   -   So I got this beef liver....Now what? (http://www.homebrewtalk.com/f56/so-i-got-beef-liver-now-what-362689/)

Thundercougarfalconbird 10-22-2012 09:21 AM

So I got this beef liver....Now what?
 
I got a couple pounds of frozen beef liver and I can't find any appetizing recipes online. My SWMBO is a picky eater so I'm looking for something a bit more subtle than liver and onions. I don't have any experience with liver and am a little intimidated.
Looking for good recipes and tips :tank:

gratus fermentatio 10-23-2012 05:50 AM

Cut it up into (roughly) 1 x 2 inch pieces & use it for bait next time you go catfishing; catfish love liver. Catfish taste so much better than liver & there are so many recipes for it, your swmbo will love it, 99% chance of a win/win situation there.
Either that, or feed it to the dog & go for some chinese takeout. Again, 99% chance of a win/win situation.
Sorry, I'm not more helpful, I just can't stand liver unless it's in the form of liverwurst & that's made from pork liver.

OK, here's what I came up with:

http://www.food.com/recipe/beef-liver-chinese-style-79353

http://www.foodnetwork.com/recipes/ming-tsai/sauteed-calfs-liver-with-fig-chinese-vinegar-syrup-recipe/index.html

http://allrecipes.com.au/recipe/14676/spicy-thai-liver.aspx

The ultimate liver recipe source:
http://www.cookitsimply.com/category-0020-014i0.html

Hope this info helps, I still think you'd be better off using it for bait. :D
Regards, GF.

CreamyGoodness 10-23-2012 01:42 PM

You might want to sautee it with onions and spices, then add some red wine, and then take it for a spin in the cuisinart. Then fold in cooked polenta and put in a loaf pan and leave in the fridge for a few hours. I would then slice thickly, dust with seasoned flour and saute in butter and veggie oil until you have a nice crust.

Serve as a sandwich on whitebread with hot sauce.

CreamyGoodness 10-23-2012 01:45 PM

Ooooooor, you could make Jewish style chopped liver if you are willing to buy chicken livers as well?

gratus fermentatio 10-24-2012 05:30 AM

Quote:

Originally Posted by CreamyGoodness (Post 4523924)
You might want to sautee it with onions and spices, then add some red wine, and then take it for a spin in the cuisinart. Then fold in cooked polenta and put in a loaf pan and leave in the fridge for a few hours. I would then slice thickly, dust with seasoned flour and saute in butter and veggie oil until you have a nice crust.

Serve as a sandwich on whitebread with hot sauce.

Ya know, that don't sound half bad. For me, the trick is to cover up the beef liver flavour AND (this is the tricky part) the beef liver texture. I've never tried polenta, but from what I understand, it's basically something like compressed grits. Out of curiosity, what spices would you suggest Creamy? No, I'm not being sarcastic, I'd really like to know. If there is a recipe out there that could actually make beef or chicken liver palatable to me, then the OP's swmbo would most likely love it & I might actually be able to eat liver in some form other trhan liverwurst...

Which tastes GREAT, but the last couple times I've eaten it, I've had, ummmm, shall we say, "gastric distress." Not sure why, ate it for years with no ill effects whatsoever, now, it still tastes great, but hurts later; much like cheesecake or ice cream (lactose intolerant).

Sorry didn't mean to threadjack or share too much; hopefully I didn't cross any lines there.
Regards, GF.

basilchef 10-24-2012 06:02 AM

Soak in milk. Keeps longer. Also you can make a farce or flour and pan fry. Arugula, quick pickled red onions (then toss on grill), crispy liver slices, and top with a nice balsamic and finishing salt.

Stout-n-Braggot 10-24-2012 06:18 AM

grind it to a paste, mix with fatty ground pork, equal proportions pork and liver, add salt, pepper, 2 or 3 eggs depending on volume of meat, add small amount of brandy, then pressure can or bake in a terrine, then you have homemade beef liver paté, enjoy!

pigsaarz 10-24-2012 06:20 AM

Look up the recipe for "Savoury Ducks" or "******ts" usually that is pigs liver which is a very strong tasting liver, but I suppose you could change it for beef liver, I used to live with a Russian girl who hated liver but she loved "******ts" (and no we're not talking about poofs) personally you can't beat dipping the slices of liver in seasoned flour and frying it with onions.

45_70sharps 10-24-2012 06:37 AM

If you don't like the texture or taste, why go through so much trouble?
Liver has a very strong distinct taste. Some love it, some hate it. I can't stand it.
The only way to have anything from liver that I like is to cook it with onions, then throw the liver away and eat the onions.

CreamyGoodness 10-24-2012 03:45 PM

Quote:

Originally Posted by gratus fermentatio (Post 4526701)
Ya know, that don't sound half bad. For me, the trick is to cover up the beef liver flavour AND (this is the tricky part) the beef liver texture. I've never tried polenta, but from what I understand, it's basically something like compressed grits. Out of curiosity, what spices would you suggest Creamy? No, I'm not being sarcastic, I'd really like to know. If there is a recipe out there that could actually make beef or chicken liver palatable to me, then the OP's swmbo would most likely love it & I might actually be able to eat liver in some form other trhan liverwurst...

Which tastes GREAT, but the last couple times I've eaten it, I've had, ummmm, shall we say, "gastric distress." Not sure why, ate it for years with no ill effects whatsoever, now, it still tastes great, but hurts later; much like cheesecake or ice cream (lactose intolerant).

Sorry didn't mean to threadjack or share too much; hopefully I didn't cross any lines there.
Regards, GF.

I would keep the seasoning light. Salt, Pepper, a little cayenne, maybe a little sage and garlic powder. You'll be adding hot-sauce so a lot of the spices will get muted.

Now that I think about it, though, I cant see how putting a little adobo in the flour could hurt...

Also note that polenta is simply finely ground grits. I cant see any reason you couldnt use grits or even corn meal successfully.


All times are GMT. The time now is 09:52 PM.

Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.