Preparing beef liver is very easy. With just a few ingredients from your kitchen shelf, your dish will be ready for serving.
The trick is not to over or undercook, otherwise, you will lose the texture that makes the meat special.
Remember to soak the liver in milk after rinsing in water then refrigerate it at least 1 hour before cooking, to remove the bitter taste and tenderize the beef.
If you do not like milk, you can soak it in apple cider vinegar or lemon juice.
The acidity in the milk also helps improve the texture and taste. If you do not like your liver chewy, with a sharp knife, cut out the thin membrane that coats your liver.
Eating undercooked liver leaves you at risk of food poisoning caused by hepatitis E virus, salmonella, Campylobacter, or other bacteria.
Packed with minerals and vitamins, beef liver is perhaps the most nutritious and healthy meat you can eat.
Ingredients
- 1 kg liver
- 3 tbsp butter
- 1 large onion
- 4 large garlic cloves
- Cooking oil
Preparation
Step 1
Remove your liver from the soaked milk. You can rinse it with cold water or cook it as it is to maintain the flavour.
Step 2
Slice your onions finely, then add cooking oil or butter to a sufuria. Saute until it starts to turn brown before adding in your garlic. Remove the garlic and onions and set aside.
Step 3
Lower your heat to medium and then add a tablespoon of butter. Add in your liver slices and then cook until the liver turns from red to a greyish colour. Flipping over until all sides are cooked.
Step 4
Cut into a piece to check if it is fully cooked inside. Add a sprinkle of salt and continue to cook until it is tender and fully cooked.
Step 5
Add in your onions, add desired spices and fry on low heat.
Serve hot with rice, chapati or ugali and enjoy with creamed spinach on the side.
