In childhood, many of us faced the preparation of beef liver by grandmothers and mothers. Despite the beneficial properties of this offal, children were not always happy to eat it. Now, as adults, we can choose healthy food for ourselves, and there is plenty of information on how to cook delicious dishes from simple products. In this article, we will talk about the benefits of beef liver and offer several interesting recipes that the whole family will enjoy.
Beef liver is a source of the daily protein norm and contains an optimal set of amino acids necessary for maintaining an active lifestyle.
It contains vitamins A, C, D, B group, as well as macroelements: calcium, phosphorus, magnesium, and microelements: fluorine, zinc, iron.
The calorie content of the product is about 130 kcal per 100 g, making it suitable even for those on a diet.
Due to its rich composition, beef liver is recommended even for pregnant women, as it helps cope with toxemia, improves the condition of hair and nails, and prevents postpartum stretch marks.
Other beneficial properties:
* Helps improve vision;
* Improves blood composition;
* Helps with anemia by increasing hemoglobin levels;
* Strengthens nerve cells, and this is just part of its advantages.
Harm and contraindications
However, in some cases, beef liver can harm the body if consumed in excess. This can lead to the accumulation of uric acid, cholesterol, and excess fat.
The product is not recommended for elderly people suffering from obesity, as well as those with cardiovascular problems.
Cooking methods
Beef liver can be fried, stewed, or boiled. It all depends on your preferences and culinary skills.
However, it is important not to exceed the cooking time, as prolonged boiling or frying can negatively affect the quality of the liver — it will become tough and tasteless.
The most popular method is frying, as it is one of the simplest methods of preparing a delicious dish.
However, for those who are watching their figure, boiling and stewing are more preferable.
Secrets of Cooking Beef Liver So It Doesn't Become Tough
Beef liver is not a capricious product, but it requires special attention.
Preparation takes more time than cooking itself. The frying technique is simple, but it must be followed, writes kuban24.tv. If the liver is overcooked in the pan, it will become tough and dry. At the same time, by following simple rules, you can achieve a juicy and tender dish that will become your signature recipe.
Freshness of Beef Liver
It doesn't matter whether you buy frozen or chilled liver. The seller may assure you of its freshness, but it is important to assess its appearance. Quality beef liver should be soft, shiny, and a rich dark burgundy color. Don't hesitate to touch the liver — it should be firm. Proper liver should also have a slightly sweet smell. Scratches, dents, dried areas, and spots of a different color are unacceptable.
Preparation Stage
Whatever recipe you choose, first clean the liver of veins and films that can spoil the taste of the dish and make it tough.
There are two ways to facilitate the removal of films — dip the cleaned liver in boiling water for 30 seconds or cool it in the freezer for a few minutes.
Removing Bitterness
Soaking the liver makes it more tender and removes the bitter aftertaste.
You can mix two tablespoons of baking soda and the same amount of salt in 5 liters of water or soak the liver in milk. Soaking for 30 minutes is sufficient, but you can leave the liver in milk for several hours if you have time.
After soaking, rinse the liver under running water, dry it, and follow the chosen recipe.
Beating the Liver
If you plan to fry or stew the liver in large pieces, you can lightly beat it beforehand, wrapping it in film or covering it with parchment.
For juiciness, wrap liver steaks in thin slices of bacon. In this case, the liver can be cooked not only in a pan but also on a grill, which will give the dish a crispy crust.
Before cooking, marinate the liver for a couple of hours in soy sauce with garlic and ginger or your favorite spices. There is no need to rinse the liver after marinating, nor to salt it.
Coat the liver in breadcrumbs — flour or breadcrumbs with added garlic and other seasonings.
You can prepare the liver in the style of “beef stroganoff,” cutting it into thin slices of equal size and about one and a half centimeters thick. Such pieces will cook quickly and remain juicy.
How Long to Fry Beef Liver?
Quickly, very quickly. If you fry even fresh liver for too long, it will become dry and tough.
Frying the liver takes only 10 minutes. Stewing in sour cream or sauce — maximum 15 minutes.
After frying, cover the pan and let the dish rest for a few minutes.
Salt the beef liver, if salt was not used in the marinade, at the very end of cooking.
Healthy and Delicious Recipes
Homemade Fried Liver
A universal recipe for any occasion.
For preparation, you will need:
500-600 g of liver;
1 egg;
1-2 cloves of garlic;
1 tsp of sugar and salt;
0.5 tsp of baking soda;
1 onion;
sunflower oil;
corn flour (for breading).
Step-by-step instructions:
1. Rinse the liver and cut it.
2. For the sauce, mix in any container the egg, salt, sugar, baking soda, and grated garlic. Pour the resulting mixture over the pieces of liver and let marinate for 2-2.5 hours in a cool place.
3. Fry the onion.
4. Fry the liver in a pan, previously coating it in flour.
5. After 3-5 minutes, add the fried onion, mix well, cover with a lid, and stew on low heat for another 5 minutes.
Beef Liver Pancakes
For true gourmets. We assure you, your loved ones will ask for seconds!
Ingredients:
Liver — about 600 g;
Onion — 1-2 pcs.;
Garlic — 2 cloves;
Vegetable oil — 60 ml;
Semolina — 150 g;
Spices to taste.
Step-by-step instructions:
1. Prepare the beef liver, clean it from the film, rinse, and cut into small pieces.
2. Grind the liver, garlic, and onion in a blender (you can use a meat grinder).
3. Add semolina and spices to the resulting mixture, and mix well.
4. Place on a heated pan, shape into pancakes, and fry on both sides until cooked.
Source: dietology.pro
