Hi All, I'm getting curious about eating beef liver, heart, and kidneys. Anyone know any great ways to prepare them?
I have started grinding my own beef using on sale cuts from the "natural" beef section of my local market. I take a bit of heart and cooked liver (I use chicken liver though because I just can't get beef liver down yet) and include them in the food processor when grinding. I also throw in some garlic and spices while grinding to make it easier and presto! Meatloaf, meatballs, burgers. (My family has no idea they are eating offal when I do this!)
My grandma used to cook up a dish all the time when I was a kid...
assorted beef organs and roast, sauted with onions and garlic, pepper, salt, a little bit of vinegar and simmered until tender. She'd also add potatoes or garbanzoes, but it's tasty with just the meat.
You could easily substitute or add other seasonings and spices to your liking - give it an indian flare with curry/cumin/turmeric or a mexican flare with chilies or go italian with italian herbs. :-) Get giggity in the kitchen! ;-)
Absolutely my favorite way to prepare (pasture fed- thanks Pacific Village!) beef liver:
Couple pounds beef liver
Pound (pasture fed) burger
8 slices bacon, cut into pieces
1 onion, chopped up
2 teaspoon (or more) cumin
1 teaspoon cocoa powder
big pinch oregano
1 serrano pepper, seeds too if you like, chopped
I cook it in the oven for 4-5 hours on 250 or so, maybe turn it down at hour 3 to 225. Don't have a crock pot, but this way of cooking works.
VERY rich and tasty!
Search around on google; these 3 demand very different preparations and cooking styles.
Heart - Good ground and mixed with regular ground beef for all kinds of things, or cubed and made into stew via slow cooking. You can also marinate and grill.
Liver - Pretty much quick cooking only. As others have said bacon and onions are great accompaniments.
Kidney - Can be acquired taste. Best prep is to parboil first to get gunk out, then take out white membrane which is completely indigestible. Cut rest of meat into small pieces. If veal kidneys can cook quickly, otherwise slow cooking like a British steak and kidney pie kind of thing.
Personally I have heart often, liver sometimes, kidneys rarely.
I cube beef/ox heart and treat as beef cubes. I usually saute what ever two or three vegies I feel like at the time plus what ever spice or herb I feel like at the time. Just remember to cook it quick like squid, or to cook it really slow otherwise heart can be a bit tough.
I treat lambs heart the same, but I usually cut into strips not cubes as they are smaller and thinner.
Heart--- http://allrecipes.com//Recipe/beef-heart-en-mole/Detail.aspx except i think Lebovitz's mole recipe is best--- http://www.davidlebovitz.com/2005/11/a-frugal-gourme/ Its messy but I like to eat mine on a lettuce wrap with guac and sour cream
Liver --fried in bacon fat with onions, hot pepers, green peppers. Pate. or mashed with plantains and fried
Kidneys--theres plenty of stuffed kidney recipes on line, basically stuffed with aromatics and wrapped in bacon then braised in a tomatoe/wine sauce and reduced.
I've been easing myself into offal since my cowpool came in, and I've got all these organs in the freezer. My take on the organs has been that heart is actually quite good - basically like a very lean steak, and you can prepare it in any of the ways that you might prepare a very, lean steak. The best is to use some sort of marinade and then grill it. Also, heart makes great jerky, if you have either a dehydrator or 6 hours to spend doing jerky in the oven. Liver, on the other hand, is much more distinctive in flavor and a little bit less accessible; that is, more of an acquired taste. Currently, I find the easiest way to really enjoy liver is to substitute it in for a portion of other cuts in stews and heavily spiced dishes. For instance, I have a chili recipe that calls for 3 lbs ground beef, but making it with 2 lbs ground and 1 lb liver, the liver is pretty much undetectable.
My personal preference for calves liver is a German dish called Leber Berliner Art. I simply don't dredge the liver in flour, and add some bacon because it goes well with the other components (apples and onions). I've got the recipe on my fledgling recipe blog, below.
Has anyone tried beef liver sashimi? I've heard it's on the menus of really good Japanese restaurants.
I think it could make the liver taste more appetizing than when it's cooked. Next time I buy grassfed beef liver I'm going to try it raw first to see how it tastes.
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