Honestly speaking, I don’t have much experience with handling meat dishes, aside from knowing that KFC’s sticky is the only and best way to go. Apparently KFC has absolutely nothing to do with the title of today’s topic. Obviously. It’s just a fan fact when someone mentions the word “meat”, my mind automatically thinks about the dialing a delivery for sticky wings #DeliciousThought.
Anyway, lets’ talk about how to cook the most tender liver possible. There are two main important steps that I have proven and experienced while preparing liver just before cooking.
- Remove all the thin membrane on top as well as that tough one inside the liver. Reason is: if you decide to cook with the membrane still on, the membrane will shrink and tighten the liver hence making it tough to chew and that’s just a headache for both you and I don’t need.
- Most recipes call for soaking the un-cooked liver in a milk bath for a couple of minutes, then rinsing out it out thoroughly before cooking. You can opt for a milk bath, but I decided to use plain yogurt. #JustMyPeferrence. This step is important because, the milk bath helps to neutralize the toxins and bacteria that might be present. Other’s claim that the milk bath helps to reduce the metallic taste in the liver. Not sure if the latter is true or false, but what do you guys think? Or have you experienced this metallic taste part? – Let’s discuss.
Here’s what you’ll need:
Prep time: 8 mins Soaking time: 30 mins Cook time: 20 mins Total time: 58 mins
Yields: 2 servings
Serves: 2 pax
- 1/2 kg of beef liver
- 1/2 cup of daima plain thick yogurt
- 1 medium size – white onion – diced
- 2 pieces of green onions – chopped
- 1 cup cherry tomatoes – sliced
- chives – garnish
- mint leaves – garnish
- 1 Tablespoon of water
- 1 -1/2 teaspoon of tomato paste
- 1/2 cup of hot water
- 1/2 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Important tools used:
- Sauce pan + lid
- A wooden spoon
- chopping board
- serving plate
- Immersed blender
- A tall cup or Jug
Step 1: Prep the liver – first removing both the top thin membrane that peels off like a glove, as well as the tough one inside the liver, then discard them. Cut the liver into size-able chunks, add in the plain yogurt, mix them together until they are well combined. Set the mixture aside to soak for at least 30 mins. Once soaked, make sure wash out all the yogurt off the liver.
Step 2: Make the tomato paste mix– Combine together tomato paste and water to form a thick consistency just as shown in the video above.
Step 3: Blend the veggies + tomato paste mix together – In tall cup of jug, add in the thick tomato paste mix + 1/2 of the onion mix + all the cherry tomatoes. Using an immersed blender, blend everything together to form a watery consistency.
Step 4: Cook 1/2 of the remaining onion mix + the veggie blend mix – Over medium heat, place a sauce pan and drizzle veggie oil and allow it to heat up. Add in the remaining onion mix, season with salt cook for a min until they become soft, then pour all the blended mix in and toss everything around. Add in the other spices in, combine well. Cover and cook everything for 5 mins.
Step 5: Add hot water + the liver chunks – The veggie mixture should have dried out while cooking it, add in hot water and the liver chunks, mix everything together. Cover and let it cook for 15 mins over medium low heat. Once cooked, turn off the heat.
Step 6: THIS STEP IS OPTIONAL: – I decided to accompany the liver with mashed potatoes. I piped the mashed potatoes into a piping bag fitted with a star shaped nozzle and pipped it directly onto my serving plate as shown in the video above.
Step 7: Serve everything together – I pipped out the mashed potatoes into a ring form and added the cooked tender liver at the center. Garnished with both mint leaves and chives. Let the forks or spoons out and let’s dig in.