Beef liver will be tender and juicy: throw 2 spices into boiling water
Housewives cook beef liver for salads, pates, filling for pancakes and pies.
It would seem that cooking liver is a simple matter. However, even here you need skill, and simple rules will come in handy to help you prepare a perfect dish.
How to cook beef liver correctly
When preparing a healthy offal, it is important to take into account a number of nuances.
To prepare delicious and tasty liver, you will have to process it additionally first.
First, you need to remove the film from the surface, and also get rid of the veins and ducts by cutting them out.
The liver is cut into smaller pieces and then soaked in milk for about 50-60 minutes. If there is no milk, soda will help. Sprinkle the liver pieces with soda and put them in the refrigerator for 1 hour. Afterwards, do not forget to rinse the offal with running water.
Secondly, when cooking the liver, add a bay leaf and a few black peppercorns to boiling water.
Place the liver pieces in boiling water and cook for 30-40 minutes; for small pieces, 20 minutes is enough.
A few minutes before the end of cooking, add salt to taste and the liver will turn out juicy and soft.
