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How to cook beef liver correctly: it will be soft and the specific taste will disappear
02.11.2024 21:11
As a rule, methods such as frying, stewing, and sometimes even baking as a shish kebab are used to prepare beef liver.
But, according to the expert of the online publication BelNovosti, chef Yulia Arkhipova, this product can also be boiled – to prepare many delicious dishes on its basis, including salads, appetizers, pates, etc.
However, you should do this correctly, otherwise you risk ruining the taste of the liver.
Liver preparation
No matter how you plan to cook beef liver, you should first rinse it thoroughly.
It is also necessary to remove the top film from the offal and remove the internal veins.
After this is done, soak the liver in milk for an hour, or better yet, three to four hours. Keep it in the refrigerator during this time.
After soaking, the pieces must be washed.
Boiling the liver
The key to successful liver cooking is time control. If you overcook it, it will become dry and tough.
To cook 0.5 kg of beef liver, bring a liter of water to a boil, adding bay leaf, peppercorns and one onion to the pan. Do not use too many spices, as the liver itself has a rich taste. Ideal additions to it are allspice, garlic, savory and marjoram. Choose two spices from this list.
Place the liver in boiling water and cook over medium heat for 30-35 minutes until fully cooked. Add salt 5-7 minutes before the end of cooking.
