Some people don't like to eat liver. But actually, if cooked properly, liver can be a great dish. Here are some ways to cook liver deliciously.
Ingredients
Grilled Liver with Onions and Smoked Beef
For servings 4 to 6 people
- 675 grams of beef liver, cut into 6 pieces
- 6 slices of smoked meat
- 2 onions, cut into small pieces
- 4 tablespoons butter
- 125ml dry red wine
- 0.25 cup fresh parsley, chopped
- 1 bay leaf, crushed
- 1 teaspoon dry thyme
- 125ml all-purpose flour
- 125ml water
- 1 teaspoon salt
- 0.5 teaspoon pepper
Beef Liver with Barbecue Sauce
For a portion of 4 people
- 450 grams beef liver, cut into 1.25cm. size
- 45ml all-purpose flour
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 80ml water
- 60ml tomato sauce
- 2 tablespoons brown sugar
- 1 tablespoon vinegar
- 1 tablespoon English soy sauce
- 0.625ml garlic powder
- 1 tablespoon vegetable oil
Fried Chicken Liver
For a portion of 4 people
- 450 ml chicken liver, cleaned
- 1 egg
- 125ml milk
- 250ml all-purpose flour
- 1 tablespoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 1 liter vegetable oil
Step
Method 1 of 3: Roasted Liver with Onions and Smoked Meat
Step 1. Preheat the oven to 180 degrees Celsius
Grease the surface of the grill tray with oil or butter to prevent the liver from sticking while baking.
You only need to rub it lightly, as the fat from the liver will spill over to the surface of the tray and prevent the baked liver from sticking to the surface of the tray
Step 2. Place the bacon and onions on the surface of the tray
Place three slices of bacon on the surface of the tray. Then put the onions on top of the meat, then coat the onions again with the sliced bacon.
Add the butter to the very top of the ingredients
Step 3. Mix the wine, parsley, bay leaf, thyme, salt, pepper and water in a bowl
Then pour the mixture onto the tray that already contains the meat and onions, making sure all the meat and onions are evenly covered.
You should first mix all the ingredients in a separate bowl before pouring them onto the grill tray so that the mixture is evenly distributed
Step 4. Bake the ingredients for 30 minutes
Cover the tray with aluminum foil and place it in the preheated oven. Bake until the onions and meat emit a fragrant aroma.
Step 5. Coat the liver with flour
While waiting for the meat and onions to roast, pour the flour onto a plate and coat each piece of liver with the flour.
- You can make this process easier by placing the flour in a plastic bag, then adding the hearts one at a time and beating until the hearts are evenly coated. Repeat until all the pieces of liver are coated in flour.
- Whichever method you use, once you've wrapped it, move the heart slightly as you lift it so that the excess flour can fall off.
Step 6. Place the liver on a grill tray filled with cooked meat and onions
Open the aluminum foil covering the tray and arrange the floured liver on top of the bacon on the tray.
After arranging it, cover the tray again with aluminum foil
Step 7. Bake for another 40 minutes
Bake on the tray covered with aluminum foil for 30 minutes, and for the last 10 minutes, bake by opening the aluminum foil lid.
While baking, you can sprinkle the liver with the liquid on the tray to spread the flavors evenly and prevent the liver from drying out
Step 8. Serve immediately
Remove the tray from the oven and serve the liver, onions, and bacon on a serving plate.
Method 2 of 3: Beef Liver with Barbecue Sauce
Step 1. Mix flour, salt and pepper
Put the three ingredients in a plastic bag that can be sealed. Seal the plastic and shake until all the ingredients are evenly mixed.
You can also mix it by putting it in a bowl and stirring it with a spoon, a whisk, eggs, or even your hands until all the ingredients are well combined
Step 2. Coat the liver pieces with the flour mixture
Put the pieces of liver into the bag containing the flour. Reseal and shake until the liver pieces are evenly coated.
- Do this one at a time or little by little. Don't do it all at once, because that will make it difficult for you to wrap all the pieces evenly.
- If you're using a bowl, simply place each piece in the bowl and cover with a fork, food tongs, or hands.
- Whichever method you use, when you lift the wrapped liver, move it slightly to remove any excess flour.
Step 3. Mix the barbecue sauce ingredients
Put the water, tomato sauce, brown sugar, vinegar, soy sauce, and garlic powder in a small bowl. Mix all the ingredients using a dough beater until evenly mixed.
Step 4. Heat the oil in Teflon
Put the oil in a large Teflon and heat it over medium heat for a minute or two, until the oil is shiny and can be spread all over the Teflon surface.
Don't let the oil smoke. If the oil starts to smoke, it means the oil is too hot to use
Step 5. Cook the liver
Place the floured liver pieces in the Teflon and cook for four to six minutes on each side, or until all sides are brown.
Be careful when stuffing or turning the liver when cooking. You only need to turn the heart over when one side has browned. But if you want to prevent the liver from sticking to the Teflon surface or scorching, flip it a few times
Step 6. Add the sauce
Put the sauce into the teflon containing the liver that is being cooked and bring to a boil. After boiling, reduce the heat of the stove and cover the Teflon.
By bringing the sauce to a boil first, you can ensure that all the ingredients are hot. But don't let it simmer all the time, because that will make the liver cook too fast and become too hard
Step 7. Heat for 20 minutes
After 20 minutes, his heart should have softened.
- As much as possible always close the Teflon.
- You can turn the liver once or twice if you want to prevent it from sticking to the Teflon surface.
Step 8. Serve immediately
Remove the liver and sauce to a serving plate and enjoy.
Method 3 of 3: Fried Chicken Liver
Step 1. Heat the oil in a deep frying pan
The oil needs to reach 190 degrees Celsius heat.
Use a cooking thermometer to check the temperature of the oil. This thermometer can withstand high temperatures, and you can attach it to the side of the frying pan so you can keep an eye on the temperature while you cook
Step 2. Beat the eggs and milk
Put the eggs and milk in a bowl and mix until smooth.
When thoroughly mixed, the mixture should be a pale yellow color with no lumps or white or dark yellow spots. But some transparent parts may still be there
Step 3. Mix all the ingredients for the flour dressing
Place the flour, garlic powder, salt, and pepper in a sealable plastic bag. Seal the plastic and shake until well blended.
Alternatively, you can also put the three ingredients in a bowl and mix them with a spoon, a whisk, or your hands
Step 4. Coat the liver with the egg mixture
Add each piece of chicken liver to the egg mixture until smooth.
Lift the chicken livers over the bowl and let sit for a few seconds so that the excess eggs fall back into the bowl
Step 5. Coat the chicken liver in flour
Put the liver in a plastic bag filled with flour. Reseal the plastic, then beat until the liver is evenly coated with flour.
- Do this one at a time or little by little. Don't do it all at once, because that will make it difficult for you to wrap all the pieces evenly.
- If you're using a bowl, simply place each piece in the bowl and cover with a fork, food tongs, or hands.
- Whichever method you use, when you lift the wrapped liver, move it slightly to remove any excess flour.
Step 6. Cook the liver for five to six minutes
Carefully put the liver into a frying pan filled with hot oil. Cook the liver until it becomes crispy and golden brown.
Be careful that the oil doesn't explode. You can prevent this by slightly covering the frying pan. But don't cover it completely, because that can overheat the contents of the frying pan and ruin the cooking time
Step 7. Serve immediately
Remove the liver from the frying pan by straining and draining the oil. After the excess oil is filtered, serve on a plate and enjoy.
