Beef liver, often referred to as ‘ox liver’, is highly nutritious and super rich in B-vitamins.
This recipe was invented by Community K cookery leader, Charlotte and it went down a treat at our ‘Time for Tea’ cookery class; equally enjoyed by participants and staff.
For meat which supports local farmers prioritising sustainable methods, check out the Sussex Grazed shop on the Open Food Network.
Method
Place the liver into a bowl and cover with milk, soak 30 mins minimum.
Mix the flour with the smoked paprika and plenty of salt and pepper, set aside.
Slice the onions and bacon and fry gently in 1tbsp oil until onions are soft and golden.
Remove from the pan and set aside.
Remove the liver from the milk bath. Slice into even sized 2cm pieces, removing any sinew or unwanted connective tissue. Toss through the flour.
Heat a bit more oil (or alternative) in the bacon pan and turn up to a high heat.
Flash fry the liver until flour bits are crisp but don’t overcook! It should take maximum 4 mins in the pan, for the liver to remain pink in the middle.
At this point, you can serve the liver mixed in with the bacon and onions as a dry dish, with a sprinkle of parsley and serve with fresh or toasted bread.
Alternatively, deglaze pan with masala (madeira or aged sherry), bubble briefly and finish with a swirl of cream OR, deglaze pan with a little stock, then add the onions and bacon back in, stir well and serve with mash.
Ingredients
200g Ox Liver (locally sourced, grass-fed)
Milk for soaking
100g Plain flour
1 tbsp Smoked paprika
2-3 rashers bacon
1 Onion finely sliced
Salt and pepper
2 tbsp oil (or butter/ lard/ beef dripping)
Top Tips!
Soaking the liver in milk, removes some of the bitterness, making the offal less gamey and more tender.
Take care not to overcook – The liver should remain a little pink in the middle and should not be as tough as old boot leather.
