I wish I were there to purchase some of that! You are fortunate! To make
beef liver taste more tender, like calf liver, soak it in milk for awhile,
then prepare as usual.
I like to melt butter in a skillet, and put the liver slices in there to
cook, and only a few minutes per side; overcooking makes it as tough as a
boot! First, start sauteeing onion rings in the melted butter, then add the
liver, and salt after it is cooked.
Or: flour it and put it in a sprayed pan along with onion rings or slices,
and cover with undiluted cream of mushroom soup. Before putting the meat and
onions into the pan, put about one half cup water into the bottom of the
pan. seal tightly with foil, cook at 350 degrees F. for about 45 minutes to
one hour. Delicious!
----- Original Message -----
From: "Carla Jo" <[email protected]>
To: "cooking in the dark" <[email protected]>
Sent: Saturday, November 20, 2010 12:56 PM
Subject: [CnD] a beef liver question
We have been fortunate enough to receive around 10 pounds of beef liver,
fresh slaughtered, and frozen in small amounts. Here's my question; It
is beef liver, full grown cow, not calves liver. I think this would be a
tougher cut of meat and would require a longer, slower preparation. Any
tips, advice, or recipes? The friend who had the cow slaughtered, doesn't
like liver, so lucky us!
thanks,
Carla
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