Certain tastes remind us of our childhood and home. When I was away from home for higher studies in business, the thing I missed most was my homely food. I always wait for the holidays to get back home and have my Mom’s special beef liver. The tender texture of beef is paired with a reddish brown color, paired with caramelized onions and garlic.
Usually I share my experimented and successful recipes with you. But now I would like to share the top recipe from my Mom. This still reminds me of home, and trust me, guys, this is gonna be your favorite recipe for beef liver.
The Liver That Has My Complete Heart
I am not remembering the first time I tried beef liver, but for sure it had an important part in my childhood. Beef liver has so many nutrients that contain rich vitamins and minerals. The tender texture and juicy flavor of the dish felt so mouthwatering even the time I wrote about it.
I still have memories about enjoying it with my family, and it always brought a sense of nostalgia and satisfaction. Even today, whenever I cook beef liver, it brings back those warm, happy memories from my childhood.
Choose the Best Beef Liver
You should look for pieces that are bright red and have a smooth texture when you go to buy beef liver. This is the most visible sign of freshness. Try to avoid liver that has a color change, slimy, or has a foul smell. This may be due to the beef liver being damaged and not good to eat.
I always find that purchasing beef liver from a trusted shop or a high-quality store ensures the best taste and texture. One time, I chose liver from a local farmer’s market, and the rich, tender flavor was far superior to anything I had tried before. This will help to give you the authentic taste of beef liver. Preparing and cooking this best beef liver not only made for a delicious meal but also brought a sense of satisfaction, knowing I had picked the best.
How to Cook Beef Liver
As per your request, I will share the ingredients list and quantity needed for beef liver recipe. You will be able to serve four plates with this quantity.
Ingredients
Beef liver: 1 lb, sliced into half-inch pieces
Salt: to taste
Black pepper: to taste
All-purpose flour: 1/4 cup (optional for coating)
Cooking oil: 2-3 tablespoons (olive oil will be the best option, or you can use vegetable oil)
Onions: 1-2 large is enough with very thin pieces.
Balsamic vinegar: 2 tablespoons (optional ingredient that is added for flavor)
Garlic: 2 smashed cloves are optional to add taste.
Butter: 1-2 tablespoons (optional, for the bonus taste)
Beef Liver Recipe
Cleaning the beef liver should be done very carefully. You have to remove any peeled skin or waste and wash thoroughly. Slice the liver into half-inch pieces to cook evenly. Season the liver with salt and pepper. My Mom used to coat the liver lightly with flour, which is completely optional. I like the crispy and crunchy texture given by the flour. Then, heat some oil in a pan over medium-high heat.
Put the thinly sliced onion in the pan and fry until a brown color. Transfer the onions and add some more oil to the pan. Now evenly put the pieces on the pan and cook the liver pieces for 2-3 minutes on each side until they’re nicely browned but still tender inside. You have to keep the tenderness of beef inside because it gives the authentic flavor of beef liver. Now, you have to add caramelized onion at the top and cook for 2 minutes more. Your best beef liver is ready to eat.
When I cooked beef liver for the very first time, I fried it completely, and it became very hard to chew. The main highlight of the dish is tender, and soft beef liver pieces and the onions add a lovely sweetness. Later, I experimented with adding balsamic vinegar and garlic, which really enhanced the flavor and made the dish even more delicious. Cooking beef liver has become a favorite part of kitchen days, and every time I prepare it, it brings back those warm, comforting memories.
How Do You Store Leftover Liver?
I always consider my cheat days as treat days, and I like to binge eat on those days. As you know, sometimes I prefer one of my favorite dishes, beef liver. I used to cook more and was only able to complete 50%of it. So I always research and find suitable methods for each food item to keep. This can be very helpful for those who are working daily.
In the case of beef liver, just storing it in a container inside the fridge may cause moisture and have a chance of damage. So you should put it in an aluminum foil and roll it. Then, place it inside a tight container. This way, you can avoid food waste that ends up in dumpster.
