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Beef liver: what can you cook? Video
Beef liver is a healthy product. You can make a pate out of it, fry and serve for a second with various side dishes, make filling in pies or airy light cutlets. Correctly cooked beef liver is fragrant and juicy, with a magnificent delicate velvety texture.
Fried beef liver with mushrooms, figs and caramelized onions
For this original and delicious dish you will need: – 400 g of beef liver: – 1 lemon; – 2 teaspoons of corn flour; – 1 teaspoon of salt; – 1 teaspoon freshly ground black pepper; – 4 slices of bacon; – 2 large heads of onions; – 200 g of champignons; – 4 pieces of figs; – 2 sprigs of sage; – 2 tablespoons of balsamic vinegar; – 1/4 cup water.
Peel the beef liver from films and veins, cut into large pieces and cut into thick slices. Place in a plastic container and squeeze the lemon juice into it, close the lid, shake the container and refrigerate for 8 to 24 hours. Cut the bacon into thin long slices and fry half of it in a skillet over medium heat. Remove the liver from the container, rinse again and pat dry with paper towels. In a shallow bowl or bowl, combine cornmeal with 1/2 teaspoon salt and equal amount of ground black pepper. When the bacon is golden and crispy, remove it from the skillet with a slotted spoon and place on a paper towel. Drain the lard into a bowl, leaving just 2 tablespoons in the skillet. Dip the liver slices in the flour mixture, shake off the excess.
Heat the skillet and fry the liver for 45 seconds on each side for a nice caramel brown crust. Lay out the cooked liver on a platter. Cover the liver with a lid or foil to keep it cool. Cut the onion into half rings and disassemble it into pieces. Wipe the mushrooms with a damp cloth and cut into slices. In the same skillet where you fried the liver, sauté the onions with the remaining bacon. Cook for about 10 minutes, stirring occasionally. When the onion is golden, pour in the fat and add the mushrooms. Cook for about 2-3 minutes, until mushrooms are soft and lightly golden brown. Add the quartered figs, add the vinegar and water, and cook for another minute or so until the liquid is completely evaporated. Add chopped sage, stir. Place the liver on plates, garnish with the onion-mushroom mixture and let sit for 5 minutes to allow all the flavors to blend into a single bouquet. Sprinkle with the crispy bacon set aside and serve. A properly cooked liver is golden on the outside with a delicate pink center.
Beef liver contains 7 of the 13 essential vitamins. It is also a rich source of various amino acids and minerals.
Liver pate
A popular beef liver dish is pate. To prepare it, you will need: – 200 g of unsalted butter; – 2 small onions, cut into small cubes; – 2 minced garlic cloves; – 750 g of beef liver; – 1 tablespoon of white wine; – 1 teaspoon of mustard powder; – salt and freshly ground black pepper to taste.
Free the beef liver from films and veins, rinse, dry and cut into cubes. Melt 100 g of butter and sauté the onion over low heat, when it becomes transparent, add the liver and garlic. Fry the liver, stirring occasionally, until golden brown. Pour in white wine, add mustard powder, salt and pepper, stir and remove the liver from heat. Cool slightly and place the liver in a blender, chop lightly, add the remaining butter and beat into a smooth, homogeneous pate. Place it in a small bowl or pot and refrigerate for 2-3 hours. Serve with fresh bread, crackers, or toast.