The Ultimate Beef Liver Recipe - Paleo and Whole30 Compliant (2024)

FAQs

How do you cook liver so it is not tough? ›

Since a raw liver has high water content, you have to cook it rapidly with medium to high heat. If you try slow cooking a liver, the meat will become dehydrated, leading to tough fibers and dry, chewy meat. Cook liver and other organ meats until they reach a minimum internal temperature of 160 degrees Fahrenheit.

While we are used to soaking liver in vinegar or lemon to get rid of the bad smell and kill any remaining toxins, American and European chefs advise to soak liver in milk. Yes, that's right: Milk! They claim that in addition to getting rid of toxins that usually are present in raw liver, milk helps tenderizing it.

The classic way to serve liver is to pan-fry it with onions. Adding beef or chicken stock and letting it simmer add flavor to the dish, which will mask some of that meat's flavor if needed. And some bacon slices on top punch up the flavor profile even more.

Soak the liver in a dish or bowl of milk for 30-60 minutes. This is an important step in removing the bitter flavor from the liver. Salt and pepper the liver generously, and leave it out at room temperature while you prepare the remaining ingredients. Pat the liver dry.

Place liver in a bowl and pour milk to cover the liver. Let it soak for 1-2 hours so that the liver isn't bitter.

It's very simple to make but the three things that will set your liver above all others are: 1) soak in milk, 2) turn the liver as little as possible when cooking, and 3) don't overcook.

If your cut has a membrane attache, separate it by using a paring knife to cut through it and peel it off. You can slice the liver, cut it into big chunks or cook it whole; if slicing, leave pieces at least 1/2-inch thick so they don't dry out while cooking.

Do not wash or rinse raw meat or poultry before you cook it. Washing can cause bacteria found on the surface of meat or poultry to be spread to ready-to-eat foods, kitchen utensils, and counter surfaces. This is called cross-contamination. Rinse fruits and vegetables before eating.

In a non-reactive sealable container, marinate the beef liver in apple cider vinegar for at least 8 hours (or up to 24 hours). Rinse the beef liver slices under cold running water and pat them real dry.

For most people, liver can be enjoyed in moderation as part of a balanced diet. However, it should be eaten in limited amounts if you are pregnant and avoided if you have gout.

What is the super food for the liver? ›

12,000 micrograms of vitamin A per day can mean a toxic overload to your own liver, so if beef liver is your go-to, avoid eating large amounts. Keep your serving of beef liver to no more than 3.5 oz per day [2]. And for kids, eating liver once a week should be enough.

Remove your liver from the soaked milk. You can rinse it with cold water or cook it as it is to maintain the flavour. Slice your onions finely, then add cooking oil or butter to a sufuria. Saute until it starts to turn brown before adding in your garlic.

If you're out of buttermilk, others also swear by the lemon juice or vinegar-soaking methods. In these cases, you would need water and ¼ cup of vinegar or lemon juice to soak approximately ½ pound of chicken livers. The optimal time to soak the livers in these acidic-based agents is between 30 to 90 minutes.

Soak liver in milk for 1-2 hours before cooking.

If you follow a strict paleo diet, you can use coconut milk instead of dairy milk; you'll get the same benefit of mellowing out the flavor. Buttermilk is also a great option!

Do Not Overcook It. In fact err on the side of just undercooked. Even though the lemon juice makes the liver a bit more tender, overcooking can really ruin it. I cooked mine until it just had a hint of pinkness left, and then removed it from the heat.

The liver is soft and tender tissue with 70% water. When you cook lamb liver for a long with salt, it quickly releases all its water and gets tough and chewy. So the best way to cook the liver is to reduce the cooking time to 5 minutes in total. Lastly, never add water while cooking the liver.

Cirrhosis is the result of long-term, continuous damage to the liver and may be due to many different causes. The damage leads to scarring, known as fibrosis. Irregular bumps (nodules) replace the smooth liver tissue and the liver becomes harder.

Boil liver in salted water about 15 minutes until done; set aside. Sauté onion and garlic in melted butter until tender. Grind liver; add onion and remaining ingredients.