Rich in iron and other nutrients, beef liver is a classic that has stood the test of time.
PAN FRY | Recommended
1. Dip 1/2-inch thick slices of beef liver in milk and coat with seasoned bread crumbs or flour.
2. Heat 2 tbsp butter or vegetable oil in nonstick skillet over medium-high heat; cook slices 2 minutes per side, turning once with tongs, until crispy brown on both sides and pink inside. Liver is best cooked only to medium (160°F/71°C).
3. Serve with a squeeze of lemon juice.
BRAISE/SIMMER | Alternate
1. Coat liver slices in flour that has been seasoned with salt and pepper. In lightly oiled Dutch oven or stockpot, brown meat in batches. Add onions and other seasonings, as desired.
2. Add enough liquid (such as broth, or red wine) to just cover beef.
3. Simmer, covered, on stove-top or in 325°F oven about 1 hour until fork-tender. Add chunks of vegetables and cook an additional 30 minutes until vegetables are tender.
Fresh beef liver should be dark maroon and glisten. To properly prepare the liver make sure to remove the thin membrane, arteries and veins.
One of the reasons most people don’t like liver is because it has been overcooked. Liver can be served slightly pink.
Overcooked liver develops a mealy texture. When thinly sliced, liver just needs a quick sear, followed by a minute of reheating in the sauce.