Fried Beef Liver
This Fried Beef Liver is a quick and easy recipe that is enjoyable. The liver is simply fried and then seasoned with spring or fresh onion leaves, garlic and salt. You can easily use onions instead of the leaves as well as add on other seasonings of your choice and still enjoy the good taste and nutritional benefits of your liver.
To avoid your liver getting soggy or watery while cooking, ensure that it’s fully thawed if it was frozen before cooking. You’ll also need to pat off all the excess liquid on the liver using a kitchen cloth before or after dicing the liver. Choose liver from grass fed cows to enjoy all the nutrient density benefits this organ meat has to offer.
Fried Beef Liver Recipe
300 to 400 grams beef liver, about 8 Spring of fresh onion leaves, 1 teaspoon crushed garlic, 3 tablespoons cooking oil of choice, salt to taste, other seasonings of choice
Prepare to cook the liver by removing the sheath covering the liver if the butcher hasn’t already done it.
Pat off all the excess liquid off the liver and dicing the liver into small pieces
Finely slice the onion leaves so they are ready when needed.
In a pan heat up the cooking oil until it gets very hot
Add the beef livers and fry them uncovered, turning them every 30 seconds or so until they change from looking raw to cooked.
Once the liver starts to get crispy and there’s no excess fluid on the pan except the oil lower the heat to medium so the liver browns without burning.
Fry until the liver starts to get crispy brown, evenly all round the edges
Add the salt and fry for about a minute then add other seasonings of your choice.
Add the spring onions leaves and fry for a further minute and take off the heat ready to serve
Enjoy your fried beef liver