 |
| How to prepare Beef liver |
It is probably one of the things I
am most hesitant to prepare although I thoroughly enjoy it: Cooked or fried
liver.
When I saw the ad
for fresh beef liver on the supermarket's meat counter for a pleasing 30%
discount today morning, I decided that I really wanted to try it out again and
thought I'd quickly describe how I made it this time.
First I rinsed the
fresh liver thoroughly under hot water. Then I cut it in small pieces (about
the size of half a cream cracker) and went on to quickly boil it, before I
washed it out a second and then third time, until the water left in the sink
was totally clear. (This is probably one of the reasons I rarely cook this dish:
A looooooot of washing out and boiling involved, it takes much longer to
prepare than normal meat and cutting fresh liver is even worse than cutting
fresh meat ;) it is so slippery ….).
It was almost totally cooked when I finished to wash it out, put it in the pressure cooker and added the rest of the ingredients: Finely cut onion, garlic, salt, fresh
parsley (or coriander, I honestly don t know if there's a real difference -
it's called coentro here in Brazil), corante powder, soy oil, a bit of butter, a bit of water and tomato puree.
I then left it 40 minutes on the highest stove heat setting in
the pressure cooker and then separated about ¼ of it to separately fry it.
We had both the cooked and fried liver with our alltime-classic 'feijão com arroz' (beans with rice). And as usual, froze the rest of
the liver for future quick, liver meals.
No comments:
Post a Comment