I have been craving liver recently. Nice, pan fried, delicious liver mmmh! So, i finally got round to cooking this delectable sage onion beef liver.
I soaked the liver in milk after removing its membrane and de-veining it. Milk generally eliminates the ‘funk’ from liver (and any other organ meat or offal). That strong, heavy ‘irony’ taste gets toned down by the milk.
Removing the membrane gets rid of that sinewy texture that would otherwise be present, and cause the liver to be annoyingly chewy. Removing the veins (white, tough bits) is for pretty much the same reason.
Liver is quite a delicate ingredient to cook. To do it right, you should not over cook it. Having those tough bits in with the liver will result in :
- Cooking the liver right, then having to deal with the unpleasant sinew.
- Overcooking the liver, causing it to become tough and dry.
This recipe will have your liver tender, fluffy and tasty 😋😋
- 1 kg liver
- 250ml. milk
- 1tbsp All purpose flour
- 1tsp Sage
- Salt and Pepper to taste
- 2 cloves Garlic
- 1cm Ginger
- 2 large Red Onions
- 1 tsp Soy sauce
- Vegetable Oil
Wash the liver in cold running water. Remove the membrane. Dice the liver into bite size pieces and place in a bowl.
Pour the milk over the liver and leave to stand for 20-30 minutes. Drain the milk away.
Add the flour, salt and pepper and half the sage to the liver and mix.
In a skillet, heat vegetable oil and saute the garlic and ginger. Add the remainder of the sage.
Add in the liver and pan fry for 10 minutes. When you pour in the liver evenly into the skillet, do not stir.
Let it cook for 2-3 minutes. you may slide the skillet from side to side (without tossing) to avoid the liver from sticking to the pan. After three minutes, you can stir or toss and repeat as above. Remove the liver from the skillet and set aside.
In the same skillet, add one tbsp vegetable oil and then saute the onions in it. Add a teaspoon of soy sauce.
When the onions have softened and are translucent, return the liver into the skillet and toss together for 5-10 minutes on low heat. Take the skillet off the stove and the dish is ready. Garnish with coriander and tomato 😊
Share this sage onion beef liver recipe with your friends and be sure to reach out to me on social. Also, let me know in the comments below, what other recipes you would like to see on the blog 🙂
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