4

votes

Beef Liver---not sure I can hack it!

Commented on September 15, 2014
Created February 27, 2011 at 1:53 AM

Has anybody here conquered a beef liver aversion? If so, please share your method and recipe!

I tried soaking in homemade pickled jalapeno juice for 5 hours, sprinkled with cumin and cinnamon, sliced fajita style, then cooked for three minutes on medium low in a hot pan with (already cooked) 1/2 pan of peppered bacon, onions, garlic, butter and a bit of chipotle in adobo sauce. I was improvising from this recipe for Higado Encebollado

http://www.cheeseslave.com/2008/08/11/hidalgo-encebollado-mexican-liver-onions/

I hoped that my love for spicy Mexican food would mask the infamous beef liver taste. Sauce was delish, but the texture was just too squishy--almost like I was eating meat that had already been chewed for awhile. Also there is this "funk" taste in my mouth that won't go away. I have already downed one glass of Pinot Noir and that is not cutting the aftertaste at all.

I'm really disappointed--I am a foodie, love to cook, love foie gras and pate. This is my first try with beef liver, any suggestions?

6669ac2a75166b7e493b99d5525eaf5f

on September 15, 2014
at 01:49 PM

I can't believe all this negativity about liver - do they teach you in school that this is not something you can like? I have a theory about offal-averse Americans: whenever they hear a word like 'liver', or 'kidney', or 'bone marrow', they think 'can I add the word "transplant" to that?' I they can, and it sounds right, they won't eat it. I guess it also doesn't help to call it 'offal' or 'organ meat'

4b5be253ac1981c690689cab7e4bf06d

(3043)

on June 15, 2012
at 01:47 PM

The more onions, the better. I do my liver with lots of onions (up to twice the amount of liver) and Indian spices. I still get some liver taste, but not too much.

7e6644836cdbcbe2b06307ff7db92d31

(693)

on June 15, 2012
at 12:36 PM

I hate the dentist, too.

7e6644836cdbcbe2b06307ff7db92d31

(693)

on June 15, 2012
at 12:35 PM

Ton of onions sautéed in butter/olive oil - set aside, cut liver into small pieces, I fry the crap out of it, splash of balsamic, mix onions back in - choke it down, I'm done for the week - lot of meat can be had for $3-4, so I try to go weekly.

A6e2b231f69366ce825476c5a6dcfff6

(1967)

on June 15, 2012
at 05:41 AM

I did that. It worked very well. I was going to add the liver bits to a chili but I nibbled away half of it.

7f8bc7ce5c34aae50408d31812c839b0

(2698)

on June 15, 2012
at 04:17 AM

Yes you can get all the goodness of liver plus kidney and heart in a liverwurst like US Wellness meats liverwurst and it tastes great.

Eb5ad630bb366c5f7dcf656810aa3f95

(506)

on December 18, 2011
at 02:32 AM

Yup - I now regularly buy Gilbert's liver sausage (in the UK), it's only 11% liver but the rest is pure beef and how much do you really need? Plus it's really tasty!

9a5e2da94ad63ea3186dfa494e16a8d1

(15833)

on May 12, 2011
at 01:04 PM

You can also soak it in lemon juice for ~30 minutes, which removes some of the "unusual" flavors and also helps to remove any residual toxins. Don't soak it too long or it gets mushy. Also, calf's liver is much milder than beef.

D67e7b481854b02110d5a5b21d6789b1

(4101)

on March 24, 2011
at 08:41 PM

update: this recipe worked for me, the liver tasted more lemon than iron, although I did fry in for longer than I would have fried meat normally. I did not want that squishy texture and the coconut flour help with that quite well. Thx!

D67e7b481854b02110d5a5b21d6789b1

(4101)

on March 22, 2011
at 12:26 AM

just marinated the liver with your recipe. will cook tomorrow and report back :) i hope the overnight marination in lemon juice is ok...

101b3a5c96d313d22262f65bdff20acf

(539)

on March 19, 2011
at 01:17 PM

Second this - sliced and fried in Kerrygold is abruptly not only palatable, but delish.

2dcdfdfdeec362d2ebb38cd1fb40b083

(145)

on February 28, 2011
at 01:08 AM

i use a sparkling mineral water chaser for each sip, and when i started i'd drink it over the sink just in case it didn't go down.

D67e7b481854b02110d5a5b21d6789b1

(4101)

on February 27, 2011
at 07:44 PM

thanks for the heads up on kidneys, ha ha

D67e7b481854b02110d5a5b21d6789b1

(4101)

on February 27, 2011
at 07:43 PM

thanks for sharing the apple tip.

D67e7b481854b02110d5a5b21d6789b1

(4101)

on February 27, 2011
at 07:42 PM

voted the win cuz this is the craziest answer! and i think i might event try it

2dcdfdfdeec362d2ebb38cd1fb40b083

(145)

on February 27, 2011
at 06:26 AM

thats totally what it is, i think i got the recipe from nourishing traditions. you feel like a badass for the rest of the day after consuming it.

Dc6407193ba441d1438f6f0c06af872b

(4400)

on February 27, 2011
at 04:53 AM

Dilution?! That makes it last longer. No, I fry up one liver in coconut oil, choke it down while surfing the net or otherwise distracting myself, and I'm done for the month. Your question is like asking how to like getting your teeth cleaned at the dentist. You don't like it, but you do it anyway.

95601768ec9cb75cc3a9cbcd2271ed14

(2206)

on February 27, 2011
at 03:45 AM

whoa--that is like the most nutritious sounding pseudo bloody mary ever.

1acc4ee9381d9a8d998b59915b3f997e

(2099)

on February 27, 2011
at 02:55 AM

Yes, until it crisps a little. I don't add any spices while its cooking except a few grinds of pepper on each side, but then I salt it on my plate. As far a wine to go with it, I think an unoaked white like a sauvignon blanc or a pinot grigio would go with liver better than any kind of red.

D67e7b481854b02110d5a5b21d6789b1

(4101)

on February 27, 2011
at 02:35 AM

Helen, do you fry it until it slightly crisps? How about salt or spices to go with the butter?

D67e7b481854b02110d5a5b21d6789b1

(4101)

on February 27, 2011
at 02:09 AM

Good thought. I may chop up this entire pot of liver and dump it into a batch of venison chili tomorrow...

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25 Answers

best answer

8
2dcdfdfdeec362d2ebb38cd1fb40b083

(145)

on February 27, 2011
at 03:00 AM

the way i consume liver sounds disgusting but is fast and effective. i take a frozen liver and grate a pile of it with a cheesegrater, throw in the blender with tomato juice and the juice of a lime and some cayenne and chug it down.

95601768ec9cb75cc3a9cbcd2271ed14

(2206)

on February 27, 2011
at 03:45 AM

whoa--that is like the most nutritious sounding pseudo bloody mary ever.

2dcdfdfdeec362d2ebb38cd1fb40b083

(145)

on February 27, 2011
at 06:26 AM

thats totally what it is, i think i got the recipe from nourishing traditions. you feel like a badass for the rest of the day after consuming it.

2dcdfdfdeec362d2ebb38cd1fb40b083

(145)

on February 28, 2011
at 01:08 AM

i use a sparkling mineral water chaser for each sip, and when i started i'd drink it over the sink just in case it didn't go down.

D67e7b481854b02110d5a5b21d6789b1

(4101)

on February 27, 2011
at 07:42 PM

voted the win cuz this is the craziest answer! and i think i might event try it

4
D05e94d3fa7fbf32eb56445ad932f654

(773)

on February 27, 2011
at 03:30 AM

Try liverwurst. I find it to be much more palatable.

101b3a5c96d313d22262f65bdff20acf

(539)

on March 19, 2011
at 01:17 PM

Second this - sliced and fried in Kerrygold is abruptly not only palatable, but delish.

Eb5ad630bb366c5f7dcf656810aa3f95

(506)

on December 18, 2011
at 02:32 AM

Yup - I now regularly buy Gilbert's liver sausage (in the UK), it's only 11% liver but the rest is pure beef and how much do you really need? Plus it's really tasty!

7f8bc7ce5c34aae50408d31812c839b0

(2698)

on June 15, 2012
at 04:17 AM

Yes you can get all the goodness of liver plus kidney and heart in a liverwurst like US Wellness meats liverwurst and it tastes great.

3
Ede6029838b9d17195c84bab64a5d88d

(181)

on February 27, 2011
at 04:19 AM

ahhh liver, it is all mental. you have to re-wire your mind to like it. if subconsciously you still hate the taste/texture you never going to enjoy it.

i used to hate mushy texture but trained myself that it's the best tasting food. over time i started to like it. so much that i eat liver raw because i enjoy its sweet taste which goes away when cooked.

also, beef liver has the mildest taste, stay away from lamb/bison/deer livers.

if you have issues with liver taste you probably don't want to try kidneys. kidneys have stronger taste than liver, they smell like piss.

D67e7b481854b02110d5a5b21d6789b1

(4101)

on February 27, 2011
at 07:44 PM

thanks for the heads up on kidneys, ha ha

3
Dd017a9b1f2d6a9c220859f780da09c5

on February 27, 2011
at 03:19 AM

A trick my parents taught me is to soak the liver in milk (or diluted heavy cream) for at least half an hour before cooking it (though in your case, I'd try a couple of hours). It gets rid of a lot of that gamey / bitter taste. I don't do this myself, as for me that taste is just part of the liver experience, but the time I tried it, the liver definitely tasted less "strong".

When you're done soaking the liver, discard the milk. I then fry up some onions in lots of butter, and then fry the liver. As for the texture, I find that if I slice it more thinly, it doesn't need to be fried for as long, and doesn't become as "chewy". I add half a sliced apple in there halfway through which balances the bitterness of the liver. After I take if off the pan, I salt generously.

D67e7b481854b02110d5a5b21d6789b1

(4101)

on February 27, 2011
at 07:43 PM

thanks for sharing the apple tip.

9a5e2da94ad63ea3186dfa494e16a8d1

(15833)

on May 12, 2011
at 01:04 PM

You can also soak it in lemon juice for ~30 minutes, which removes some of the "unusual" flavors and also helps to remove any residual toxins. Don't soak it too long or it gets mushy. Also, calf's liver is much milder than beef.

4b5be253ac1981c690689cab7e4bf06d

(3043)

on June 15, 2012
at 01:47 PM

The more onions, the better. I do my liver with lots of onions (up to twice the amount of liver) and Indian spices. I still get some liver taste, but not too much.

3
Ed71ab1c75c6a9bd217a599db0a3e117

(25477)

on February 27, 2011
at 01:59 AM

chili is how I do all organ meats.

D67e7b481854b02110d5a5b21d6789b1

(4101)

on February 27, 2011
at 02:09 AM

Good thought. I may chop up this entire pot of liver and dump it into a batch of venison chili tomorrow...

2
77e6f56b8be84add967973c8ec6f7fb5

on February 27, 2011
at 04:11 AM

My mom always used to "batter" it in egg, and pan-fry it that way. I actually quite like it that way, but then again, I'm from Russia, and we eat weird things. ...Speaking of, I'm cooking a beef tongue tomorrow...

Maybe try a piece that way? You can even dunk in almond meal after the egg. Just make sure it's cooked through pretty well - it makes it tougher, and somewhat gets rid of the grainy texture.

A6e2b231f69366ce825476c5a6dcfff6

(1967)

on June 15, 2012
at 05:41 AM

I did that. It worked very well. I was going to add the liver bits to a chili but I nibbled away half of it.

2
5740abb0fa033403978dd988b0609dfd

on February 27, 2011
at 03:38 AM

Have you heard the saying, "dilution is the solution to pollution?" Works for liver too. :-)

I mix it 1:3 or 1:4 with ground beef in hamburgers and meat loaves.

Dc6407193ba441d1438f6f0c06af872b

(4400)

on February 27, 2011
at 04:53 AM

Dilution?! That makes it last longer. No, I fry up one liver in coconut oil, choke it down while surfing the net or otherwise distracting myself, and I'm done for the month. Your question is like asking how to like getting your teeth cleaned at the dentist. You don't like it, but you do it anyway.

7e6644836cdbcbe2b06307ff7db92d31

(693)

on June 15, 2012
at 12:35 PM

Ton of onions sautéed in butter/olive oil - set aside, cut liver into small pieces, I fry the crap out of it, splash of balsamic, mix onions back in - choke it down, I'm done for the week - lot of meat can be had for $3-4, so I try to go weekly.

7e6644836cdbcbe2b06307ff7db92d31

(693)

on June 15, 2012
at 12:36 PM

I hate the dentist, too.

1
2a00b9a42e4cb6e489a0e69d20714576

on June 15, 2012
at 10:52 AM

I blend it into a puree and add it to ground beef (chili, hamburgers). Totally unnoticable (especially in tomato sauce with beef.

1
2aa4ca73635e0f4f2d85c47a5c14259a

on March 19, 2011
at 12:24 PM

I just made some awesome 'liver strips'. I marinated some liver slices in lemon juice, salt, ginger and garlic for a couple hours. Then dipped them in egg followed by coconut flour. Fried in bacon drippings and served over saut??ed cabbage, onions and carrots. I never liked beef liver, but this was fantastic.

D67e7b481854b02110d5a5b21d6789b1

(4101)

on March 22, 2011
at 12:26 AM

just marinated the liver with your recipe. will cook tomorrow and report back :) i hope the overnight marination in lemon juice is ok...

D67e7b481854b02110d5a5b21d6789b1

(4101)

on March 24, 2011
at 08:41 PM

update: this recipe worked for me, the liver tasted more lemon than iron, although I did fry in for longer than I would have fried meat normally. I did not want that squishy texture and the coconut flour help with that quite well. Thx!

1
5ccb98f6ae42ce87e206cf3f6a86039f

(11581)

on February 27, 2011
at 02:59 PM

I use a very traditional recipe

Use calves rather than beef liver Slice thinly Fry up some bacon and piles of onions Fry up the liver until firm but not dry in the bacon fat Eat with piles of bacon and onions

Mmmmmm

1
Bad3a78e228c67a7513c28f17c36b3cf

(1387)

on February 27, 2011
at 12:54 PM

I confess I love liver. I still prefer the classic prep minus the initial flouring of the liver--gently saute in lard, bacon, or butter. Serve with lots of sauteed onions and bacon strips. Heaven.

1
06d21b99c58283ce575e36c4ecd4a458

(9948)

on February 27, 2011
at 04:30 AM

Pan fry in coconut oil til medium rare. While cooking sprinkle dried thyme, dried basil & garlic granules or fresh, a little salt. The secret for me is medium rare. Overcooked it tastes really really bad like a bad piece of shoe leather.

You can also try chicken livers cooked the same way, but to me it tastes more like the liver my mother made me eat...yuk...And I can't hack the chicken livers medium rare. Must not have any red left in them after pan frying.

1
Ef9f83cb4e1826261a44c173f733789e

on February 27, 2011
at 02:41 AM

I saute it with onion and mushrooms, and sometimes dice it into scrambled eggs.

I think liver is what it is. You like it or you don't. I like (not love) beef liver, but I can't take chicken liver.

1
1acc4ee9381d9a8d998b59915b3f997e

(2099)

on February 27, 2011
at 02:33 AM

The beef liver I buy comes frozen in slices. I don't marinate it or anything...I just thaw it, blot it with paper towels and then fry it in butter, until its done all the way through, on high heat so that it frys and doesn't steam or boil. It gets just like I remember liver being when I was a kid and I really like it. It gets firm and not mushy.

D67e7b481854b02110d5a5b21d6789b1

(4101)

on February 27, 2011
at 02:35 AM

Helen, do you fry it until it slightly crisps? How about salt or spices to go with the butter?

1acc4ee9381d9a8d998b59915b3f997e

(2099)

on February 27, 2011
at 02:55 AM

Yes, until it crisps a little. I don't add any spices while its cooking except a few grinds of pepper on each side, but then I salt it on my plate. As far a wine to go with it, I think an unoaked white like a sauvignon blanc or a pinot grigio would go with liver better than any kind of red.

0
D10212f5f790292edbaaa2f0a6234e41

on September 05, 2012
at 01:06 PM

When I was a child in the early 1960s, we always had liver for lunch in our school cafeteria. It was served every Wednesday. It was the only option. The lunch ladies dusted it in flour with lots of salt and then pan-fried it in butter. It was served up with loads of carmelized onions which had been cooked long and slow in lots of butter. I grew up loving it. I wish they still did this for kids today then there may not be such an aversion to it. We had various meat dishes on Monday, Tuesday, and Thursday. Always the fatty, slow cooked meats...chuck, stews, etc., then liver on Wednesday and Fish on Friday. Can you believe...they never served chicken! Chicken was expensive and reserved for Sunday dinners at home.

So glad I found this site! Wonderful information.

All the best, Mary

0
A1774fb1fcb6c7a072a5e424544ef62e

(255)

on June 15, 2012
at 10:28 PM

I bought some beef liver without any idea of what to do with it. On the first night, I hacked off a few pieces and fried it up in butter. It was okay, but the taste of the liver was too strong and I was hesitant to eat it that way again.

Last night, I decided to boil the rest of the liver. Here's what I boiled it in:

  • Enough water to cover the liver
  • 2 cubes of beef stock (not sure if they were Paleo, but any broth would do)
  • 2 dried bay leaves
  • 1 teaspoon of whole black peppercorns
  • 1 cinnamon quill
  • 3 teaspoons of coarse salt

Put the raw beef liver in whole, bring it to a boil, turn the heat down to low/medium, and let it bubble away uncovered until the liver is cooked throughout and feels HARD (not at all springy!). You will need to add more water occasionally as it evaporates. Once cooled completely, slice it thin and keep in the fridge as a go-to snack when the munchies hit.

This morning, I had a chunk of it the size of a playing cards deck for breakfast, with ~50g of cold butter on the side. The strong "liver" taste wasn't there. I was surprised by how good a mouthful of boiled liver and cold butter tastes - a bit like eating pate by the spoonful!

0
246ebf68e35743f62e5e187891b9cba0

(21420)

on June 15, 2012
at 02:10 PM

I pretty much only eat calves liver as full-grown beef liver is a bit strong. I like it, but can only get other members of my family to eat liver if it's calves liver.

My main recipe is Leber Berliner Art, a personal/paleo take on a German liver dish I've had in a few restaurants (I made it personal by removing the breading, and adding BACON!).

Prep:

  • Freeze 1/4" thick sliced liver "steaks" on a sheet pan in the freezer - so they freeze into "planks". Thicker steaks will not work as well, so make sure your butcher slices it fairly thin.
  • Fry 1 stip of bacon for every "steak" of liver you are going to prepare. Reserve the bacon fat.
  • Thinly slice 1/2 onion for every "steak" of liver, and 1/4th of an apple. (for 4 liver steaks this would be 2 onions and half an apple.

Cooking:

  • Heat the bacon fat and fry the liver straight from the freezer (don't thaw it). This process allows for some caramelization without overcooking the middle of the liver. Now is the time to add salt, pepper, and a smidge of cayenne if you like.
  • Plate the liver, and then fry the apples, onions, with the chopped bacon in the bacon fat.
  • As the apples start to break down and the onions caramelize, top your liver with them.

Serving:

  • Top the whole mess with a tablespoon of chopped boiled egg and minced green onions, if you want. I normally don't.

Grab a fork and NOM.

0
56c10d00a4dbec9159c4e260b501f767

on June 15, 2012
at 03:57 AM

I know this is an old post, but I am looking around for a good chopped liver recipe. We bought half a beef from a friend of mine (used to raise my own but lost the farm, long story), she raises her beef like I raised mine. Grass fed only from the time they hit the ground until they are butchered. I have a very clean, grass-fed beef liver waiting to be used.

Last time, we marinated the liver in organic, fresh squeezed orange juice for a day, then pan fried it in butter. It was incredibly tender, almost melting in your mouth, with no pungent taste or smell since it was so clean. I'm wanting to do something different this time, though.

0
91c2e2a35e578e2e79ce7d631b753879

on March 19, 2011
at 04:32 PM

I love liver and always have. My husband, on the other hand, has issues with it. Soaking it in milk helps a great deal. This is also a very good, and rather different, preparation - I LOVED it: http://www.epicurious.com/recipes/food/views/Liver-with-Caramelized-Onion-and-Pecans-3158

0
4b97e3bb2ee4a9588783f5d56d687da1

on March 02, 2011
at 02:54 AM

Raw Beef Liver, Avocado, Kerrygold Butter, Ginger, Garlic, Cayenne Pepper, Chili Powder

Makes a Spicy Guacamole with no texture issues. Tastes pretty good too.

0
9d43f6873107e17ca4d1a5055aa7a2ad

on March 02, 2011
at 02:43 AM

Chop liver into tiny bits, mix with ground pork or something that actually tastes good at a ratio of 1:4, add in ample sambal oelek (garlic chili paste)+ ginger, knead, form into patties, grill.

0
Acfd35c9e350bb4c0c17810af4decd95

on February 28, 2011
at 08:19 PM

I eat liver once per week and I still hate the stuff.

However, that said, I cook diced bacon, add butter, saute rough chopped onions to medium-brown carmelization, add mushrooms and cook until hot through. I then move everything to the side of the skillet, add the liver and cook until almost well done.

The bacon and carmelized onions reduce the worst of the liver taste and not cooking it until well done keeps the mushy texture to a minimum.

Use moderately high heat for the liver to get the cooking done quickly. Everything else at medium heat.

0
7d64d3988de1b0e493aacf37843c5596

(2861)

on February 28, 2011
at 03:04 PM

Coat it with a cajun-style rub and pan fry. It comes out blackened and hides most of the liver taste. My wife tried it and said it just tasted like blackened meat to her.

My favorite cajun rub: http://www.myspicer.com/catalog/index.php?cPath=8_1903090

0
65ca730a2bcde87942efa8da67127cfa

(0)

on February 27, 2011
at 07:09 PM

Liver is really good close to raw imo. I just poach it until the outer millimeter is greyed, but the rest is still purple. Takes less than a minute and it has a good flavour, easy texture. Cooked through liver is not the same. I can eat like a handful chunk of liver in one go.

Also, liver usually has this membrane around it that is chewy. You maybe want to remove this.

0
420ab6c646066ba241f3cbed97fdaa73

on February 27, 2011
at 05:28 PM

Combining the things several others have mentioned: thinly slice the liver, coat it with egg and a little coconut flour, fry it in butter. You can also make a tasty stir-fry with it if you use beef tallow and flavor the tallow with chopped garlic and ginger before frying the liver.

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