2

votes

What to do with a pound of Liver?

Answered on August 19, 2014
Created September 27, 2012 at 10:22 PM

I bought a nice pound grass-fed beef liver at the farmers market a while ago. The problem is I am single and don't see myself eating a pound of it. Not even finishing it in the next few days as leftovers. Can I get any suggestions as how to deal with this? Can I open the vacuum sealed package, cut a piece off and re-freeze for later or do I need to cook it all at once and freeze the left overs? Thanks

9f54852ea376e8e416356f547611e052

(2957)

on October 06, 2012
at 06:51 PM

If that's an issue, you need to sharpen your knife.

194d8e8140425057fe06202e1e5822a7

(3979)

on October 04, 2012
at 05:02 PM

I just said that because it's a lot easier to cut cooked meat than raw. A lot cleaner too.

9f54852ea376e8e416356f547611e052

(2957)

on September 30, 2012
at 09:23 AM

Cut into cubes first. August covered the reason. I prefer to keep veal/cow liver medium rare, so cut into cubes it takes only a few mins to saute.

7bf306ada57db47547e9da39a415edf6

(11214)

on September 28, 2012
at 05:11 PM

I suspect Wisper meant what was written. There is more surface area and therefore more flavor development if you cube first and then saute.

F9638b939a6f85d67f60065677193cad

(4266)

on September 28, 2012
at 04:59 PM

Wow, that sound really tasty!

F9638b939a6f85d67f60065677193cad

(4266)

on September 28, 2012
at 04:59 PM

It can be hard to cut when it's raw, but it shouldn't matter either way.

61844af1187e745e09bb394cbd28cf23

(11058)

on September 28, 2012
at 02:39 PM

Why would it need to be sauteed first, Dan?

194d8e8140425057fe06202e1e5822a7

(3979)

on September 28, 2012
at 01:28 PM

Sautee first, *then* cut into cubes, right?

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7 Answers

6
9f54852ea376e8e416356f547611e052

(2957)

on September 27, 2012
at 10:43 PM

Liver pate. Cut to cubes, saute briefly in ghee with onion and garlic, throw in white wine near the end, let it reduce. Blend or use a food processor. Add bacon for extra goodness.

7bf306ada57db47547e9da39a415edf6

(11214)

on September 28, 2012
at 05:11 PM

I suspect Wisper meant what was written. There is more surface area and therefore more flavor development if you cube first and then saute.

194d8e8140425057fe06202e1e5822a7

(3979)

on September 28, 2012
at 01:28 PM

Sautee first, *then* cut into cubes, right?

61844af1187e745e09bb394cbd28cf23

(11058)

on September 28, 2012
at 02:39 PM

Why would it need to be sauteed first, Dan?

F9638b939a6f85d67f60065677193cad

(4266)

on September 28, 2012
at 04:59 PM

It can be hard to cut when it's raw, but it shouldn't matter either way.

9f54852ea376e8e416356f547611e052

(2957)

on September 30, 2012
at 09:23 AM

Cut into cubes first. August covered the reason. I prefer to keep veal/cow liver medium rare, so cut into cubes it takes only a few mins to saute.

194d8e8140425057fe06202e1e5822a7

(3979)

on October 04, 2012
at 05:02 PM

I just said that because it's a lot easier to cut cooked meat than raw. A lot cleaner too.

9f54852ea376e8e416356f547611e052

(2957)

on October 06, 2012
at 06:51 PM

If that's an issue, you need to sharpen your knife.

5
Medium avatar

(2338)

on September 27, 2012
at 10:26 PM

let it thaw a tiny bit just so you can get a knife through it and cut it up into portions that you would be able to eat one at a time and refreeze them in separate bags.

2
Medium avatar

on September 28, 2012
at 01:09 PM

Cut 10-12 oz into cubes and Blend (vitamix of magic bullet) with an egg and Italian seasoning (or your choice of spice) and mix thoroughly with 16-20 oz of grass fed ground beef. Use this to make "offal burgers". You'll likely have to use a frying pan (as opposed to grilling) as the mixture is a little too wet to hold together on a grill. We thicken it a bit using ground up dried shiitake mushrooms and sometimes pecorino romano cheese. Be creative - experiment! Sometimes we'll just throw the whole mixture into the cast iron frying pan with a little bacon grease and make a "meat pie." In either form our kids eat liver without even knowing it!

F9638b939a6f85d67f60065677193cad

(4266)

on September 28, 2012
at 04:59 PM

Wow, that sound really tasty!

2
32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on September 28, 2012
at 12:11 AM

Avoid freeze-thaw cycles. Thaw once, portion, then refreeze.

1
7c9f81d68c78de1a31eab9c91c17b4b8

on September 28, 2012
at 03:04 PM

This is what I do....

  1. Thaw the liver in some buttermilk overnight to cut the beef liver harshness a bit.
  2. Fry about 4 strips of bacon then cut them up and leave in pan.
  3. Add a little grass fed butter, 5 shallots, pressed garlic, cut up liver (add this last to keep it pinkish.)
  4. Put in food processor or blender and make into a paste.
  5. Empty into a bowl and add some softened grass fed butter and some raw horseradish to your individual taste.
  6. After it cools divide into individual portions for freezer. I put mine in plastic baggies and then one big plastic baggie.

Everyday I put one in my lunch and let it thaw. I eat it plain with a spoon, on cucumbers, celery or wrapped in rare roast beef. I don't have a good source for pastured chicken livers so I've been experimenting with the grassfed beef liver for a year and this is what I like best.

If I do not do this then I just leave it raw and gulp it down everyday. That works too but it does not last as long.

0
Adb249ff0b1447d86ed308d0265e2b86

on October 04, 2012
at 03:32 PM

I just cut it into four, eat a portion & put the other three into plastic food bags and freeze. I eat one 1/4 lb serving a week.

I fry my liver in ghee with onions and paprika. It tastes wonderful, I may cook it with bacon from time to time.

Grass-fed is pretty irrelevant here as far as the omega-6 content goes. The label on my supermarket-bought ordinary liver says 1.2 g of fat with 0.1 g per 100 grams from pufa's. That's trace.

0
D8612a7c536e74f9855b70d8e97919b5

(1042)

on October 04, 2012
at 02:29 PM

You can make pate is described in the previous post by Wisper, put it into ramekins, and seal the tops with melted butter/fat-of-choice per this awesome recipe:

http://www.epicurious.com/recipes/food/views/Bourbon-Chicken-Liver-Pate-108720

After it has been sealed with butter, the pate will keep for up to two weeks. This should give you long enough to finish off the pound without getting too much at once. As long as you're not the type who'll get sick of eating it several days a week for two weeks.

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