I have had people inbox me a couple of times asking how to cook beef liver to taste really good. Today is the day I share with you the fool-proof simple recipe I have shared with them. It works every. single. time.
If you ever for a second thought liver was a boring negligible part of the cow, I am inviting you to think again. This part of the “moo-body” is delicious and more nutrient-filled than you can imagine.
- In Fried Rice
- In this epic sauce.
All you need to do is make a blend with fresh spices and some tomatoes. Cook all that flavourful blend together with the liver and drizzle on some vegetable oil on top. Introduce this sauce to your boiled rice, plantains or yams. Ahh! The sauce is a beautiful romance of sweet and zesty. The sweetness of the tomatoes plus the fragrance of the ginger, garlic and white pepper coupled with the herbiness of the celery and parsley… plus the natural flavour of the liver itself…
Selah (pause and think).
Talking about “selah”, my love for the Bible makes it’s way into my recipes all the time. You can’t blame me, that book is one unbeatable epic read.
If you are not all for vegetable oil swimming freely over your sauce, feel free to put as little as you want. One very awesome thing about this recipe is that you can use for chicken gizzards too. Fantastica! Is that even an English word?
I’m itchy to hear how this turns out for you. So print out that recipe, go have a liver party and come back here to let me know how it was.
- 1 pound (about 1/2 kg) beef liver
- 4 tomatoes
- 1 large onion
- 7 cloves garlic
- 1/2 inch ginger root
- 1 stem celery
- 2 stems parsley
- 1 hot pepper/habanero (optional)
- 2 – 3 Maggi cubes
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 teaspoon white pepper
-Alternative flavourful ingredients you can use include bay leaves, basil and fennel seeds.
-You could use this same method to cook kidneys or chicken gizzards.
Prep time: Cook time: Total time: Yield: 4 servings