Beef flesh is my staple, and I'm trying to include more offal in my diet. I was wondering, if I boiled beef liver, heart and bones in soup for a while, would I then get most of the nutrients I'm missing out on by drinking the liquid? Is there anything I can do, short of eating the solids (excluding the bones, of course), to maximize the benefits? While liver and heart are good sources of protein - which obviously won't dissolve - (at this risk of being overly nutritionistic) I believe I get enough protein.
Any liver boiled for a long time is going to have a grainy, unpleasant, pretty unpalatable texture. Heart would be fine, although I would eat any "meat" whether that be muscle or organ, simply because it is still protein and still will taste good (take it out, shred it, season it, presto dinner). Bones, marrow, and any muscle meat (though, again, I would recommend eating it because otherwise its a bit of a waste) will create a nice broth.
If you've never made broth before, beef broth can be a bit of an acquired taste if you're just slurping it out of a cup- I personally don't like just drinking it, but when it is reduced and coated over vegetables and meat I think it is the best thing in the world. So if you make it the first time, and it's not the best thing in the world, don't think you're going to spend the rest of your life choking it back. Search out ways to improve your recipe (roast all the bones in a hot oven, add roasted onions for sweetness, add roasted spices for flavour) and try different preparations!
Takeaway message: eat the liver in other ways. It is a cooking no-no to cook liver slow-and-long.
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