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.
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!).
- Cook on cedar plank.
- Discard meat.
- Eat plank.
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.
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.
Liver is very good stir-fried with ginger and garlic. I add mushrooms and asparagus, but choose the accompaniments you like.
How about with some fava beans and a nice Chianti?
I like beef liver, but I really like calf liver.
I dunno, I never tried it. Sumac is on the tart side more than anything.
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.