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Thread: Beef Liver

  1. #1
    Join Date
    Jun 2010
    Austin, TX

    Beef Liver

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    Having it for the first time - suggestions on prep? Not looking for a full recipe necessarily, more the best and tastiest way to cook it. I'm thinking of frying it in butter or bacon fat. Thoughts?
    Strength and Honor

  2. #2
    Join Date
    Jan 2010
    North Carolina
    Sounds good. Cook it like steak. Don't overcook it or it will be dry/crumbly and not as good. It pairs well with onions, especially carmelized.

  3. #3
    Join Date
    Mar 2011
    London, Ontario, Canada
    My mum always soaked hers in a plate of milk for a little while first. She said it mellows the flavour. I never ate the liver she cooked, but I'm working up my nerve to buy some and try it

    She also said, calf liver, if you can get it at a reasonable price is nicer.
    Newcomers: If you haven't read the book, at least read this thread ... and all the links!

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  4. #4
    Join Date
    Aug 2009
    Southern California
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    I had some calves liver last night, fried in lamb fat (left over from bone stock) and served with a lamb broth reduction and a couple eggs poached in the broth. It was fabulous.
    Started PB late 2008, lost 50 lbs by late 2009. Have been plateaued, but that thing may just be biting the dust: more on that later.

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