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Old 08-08-2019, 09:28 PM
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Beef liver! Ideas please, not simply "with onions."


Went in on a half portion of a pastured beef, and once it was split up I got the liver by default.

Hunting around in the freezer today, I realized that I have 3 separate packages of maybe a pound each of beef liver.

I'm not usually a big fan of liver; I can eat it, but my first thought wasn't "Mmmmm...liver."

So I'm looking for good recipes, the more the more regional the better....
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Old 08-08-2019, 09:29 PM
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Have you tried frying it with onions?
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Old 08-08-2019, 09:36 PM
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I meant to include "and not liver-n-onions"
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Old 08-08-2019, 09:36 PM
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How about with leeks and shallots?
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Old 08-08-2019, 09:37 PM
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Steak and liver stout pie.
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Old 08-08-2019, 09:38 PM
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If you have a grinder, it makes great sausage.
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Old 08-08-2019, 09:40 PM
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Quote:
Originally Posted by Sicks Ate View Post
I meant to include "and not liver-n-onions"
Sorry, I've only had the "liver and onions" recipe. Strange thing, in the AF, the dining facility often had liver and onions as a meal, and it seemed like I was the only person who ever got it. I haven't had it in 10 years probably, and now your OP makes me want it. Thanks!!!!


Last edited by manson1972; 08-08-2019 at 09:40 PM.
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Old 08-08-2019, 09:45 PM
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Got a dog or cat, if you have more liver than you think you can eat in your lifetime?
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Old 08-08-2019, 09:46 PM
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Originally Posted by Little Nemo View Post
If you have a grinder, it makes great sausage.
American braunschweiger is made from pork liver but you may be able to adapt a recipe to use beef liver.

My favorite use for it is to leave it on the front porch for 3-5 days and use it to catch a tasty catfish.

Other acceptable use is to cut it into small pieces about the size of your thumb, bread and pan fry them. You can then use these liver nuggets as doggie treats to get the wags-per-minute well into the triple digits.
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Old 08-08-2019, 09:59 PM
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Breaded and fried with bacon? Mix up ketchup and mustard to use as a dipping sauce. (This is my exclusive Emergency Sauce. You're welcome.)

Last edited by Two Many Cats; 08-08-2019 at 10:02 PM.
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Old 08-08-2019, 10:05 PM
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Since you're not a big fan of liver, soak it in milk overnight. Greatly reduces the distinctive liver flavor. My preferred method after that is to slice it thin, coat in seasoned flour and pan fry it in butter. Top with a spicy tomato sauce (and caramelized onions).
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Old 08-08-2019, 10:16 PM
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My favorite use for it is to leave it on the front porch for 3-5 days and use it to catch a tasty catfish.



.
Funny you should mention that...on vacation a couple weeks ago I caught 3 of the biggest catfish of my life on beef liver from Wal-Mart... that I left outside for a day.
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Old 08-08-2019, 10:22 PM
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Since you're not a big fan of liver, soak it in milk overnight. Greatly reduces the distinctive liver flavor. My preferred method after that is to slice it thin, coat in seasoned flour and pan fry it in butter. Top with a spicy tomato sauce (and caramelized onions).
And THAT is happening.
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Old 08-08-2019, 10:23 PM
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How about with leeks and shallots?
You know, I don't USUALLY start pit threads....
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Old 08-08-2019, 10:26 PM
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Funny you should mention that...on vacation a couple weeks ago I caught 3 of the biggest catfish of my life on beef liver from Wal-Mart... that I left outside for a day.
Problem solved!

Standard rule for catfish bait - if it smells like a goat puke smoothie, you're good to go.
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Old 08-08-2019, 10:28 PM
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Perfect username/OP combo.
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Old 08-08-2019, 10:31 PM
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Problem solved!



Standard rule for catfish bait - if it smells like a goat puke smoothie, you're good to go.
It was naaasty, man. My great-grandfather had a "secret" catfish bait recipe that basically amounted to :

1: Clean a chicken for dinner.
2: Everything you're not going to eat, put in a Mason jar.
3: Keep Mason jar in the sun.

Unfortunately, I never got to go fishing with him. But legend says that was good bait.

Last edited by Sicks Ate; 08-08-2019 at 10:32 PM.
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Old 08-08-2019, 10:50 PM
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There's a classic Turkish beef liver recipe that I've always meant to try, but I'm not a huge beef liver fan. We do have some in the freezer that we really ought to use someday, though. Try it and report back!
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Old 08-08-2019, 10:51 PM
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i was going to say make liverwurst or braunschweiger since that's the only way I can even eat the stuff ....my aunt has some store-bought in the freezer and she threatens me with it all the time .....
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Old 08-08-2019, 10:56 PM
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Originally Posted by Eva Luna View Post
There's a classic Turkish beef liver recipe that I've always meant to try, but I'm not a huge beef liver fan. We do have some in the freezer that we really ought to use someday, though. Try it and report back!
That sounds really good! Is there a spice that can be used in place of sumac?

(And yes, it does include onions.)
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Old 08-08-2019, 11:02 PM
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Originally Posted by Alpha Twit View Post
American braunschweiger is made from pork liver but you may be able to adapt a recipe to use beef liver.
I love boudin, which is also traditionally made from pork liver. But I think it too could be adapted to beef liver. I've seen boudin made from crawfish and that's a lot more of a stretch than pork to beef.

Last edited by Little Nemo; 08-08-2019 at 11:03 PM.
  #22  
Old 08-08-2019, 11:39 PM
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Liver is less liver-y if it's not overcooked to well-done; keep it pink in the middle. I like it sauteed in butter with some Worcestershire sauce (and onions - sorry!).

Last edited by needscoffee; 08-08-2019 at 11:40 PM.
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Old 08-09-2019, 12:17 AM
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1. Cook on cedar plank.
2. Discard meat.
3. Eat plank.
  #24  
Old 08-09-2019, 02:24 AM
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How about making chopped liver? Lots of recipes online.
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Old 08-09-2019, 07:45 AM
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How about making chopped liver? Lots of recipes online.
I've only had that made with chicken livers, though. Does it work with beef liver?

Liver Stroganoff is delicious.
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Old 08-09-2019, 08:51 AM
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Dredge the liver in breadcrumbs and fry it in butter. Don't overcook: give the first side 3-4 minutes, with 1-2 on the other side.
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Last edited by RealityChuck; 08-09-2019 at 08:52 AM.
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Old 08-09-2019, 04:10 PM
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Liver is very good stir-fried with ginger and garlic. I add mushrooms and asparagus, but choose the accompaniments you like.
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Old 08-09-2019, 09:58 PM
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How about with some fava beans and a nice Chianti?
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Old 08-09-2019, 10:20 PM
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I like beef liver, but I really like calf liver.
  #30  
Old 08-09-2019, 11:23 PM
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That sounds really good! Is there a spice that can be used in place of sumac?

(And yes, it does include onions.)
I dunno, I never tried it. Sumac is on the tart side more than anything.
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Old 08-10-2019, 08:33 AM
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I like beef liver, but I really like calf liver.
Me too.

Partly inspired by this thread, and partly because I went to a grocery store that actually sells calf's liver (a rarity these days), I bought some liver and cooked it with onions for myself for lunch yesterday. It was a good opportunity, because the smell of cooking liver sickens my husband and I was spending a vacation day alone at home. Lord, that was good. I think I've had liver maybe twice in twenty years because the opportunities for doing so are few.
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