How To Cook Beef Liver
The ultimate comfort food, How To Cook Beef Liver is a delicious dish that is both hearty and nutritious. With its rich flavors and quick cooking time, this easy weeknight dinner is perfect for anyone looking to try something new. Why not make it tonight?
Equipment
- Chef's Knife
- Skillet
- Frying Pan
- Wooden Spoon
Ingredients
- 21 ounces beef liver
- 3/4 cup buttermilk
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 onion, sliced into strips
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 tablespoons butter
Instructions
- Soak the beef liver in the buttermilk and let it rest in the refrigerator for 10 minutes or up to an hour.
- Discard the buttermilk and pat dry the liver with paper towels.
- Season both sides with salt, black pepper, and dredge in flour. Shake off any excess.
- In a frying pan, melt the butter and cook the livers for 3 minutes on each side until they change color.
- Remove them from the pan once cooked.
- Add olive oil to the pan, along with the onions. Cook until they become tender with occasional stirring.
- Bring back the liver to the pan and cook together for another minute.
Notes
- Tip 1: Refrigerate leftovers in a sealed container and consume it within 2-3 days.
- Tip 2: You can freeze leftovers in a ziplock bag and use it within 2-3 months.
- Tip 3: I recommend reheating beef liver in the oven until it’s warmed up. Sprinkle broth or brush with water to lock in the moisture.