Ox liver
- Thread starter quotidian
- Start date
Liver & Streaky Bacon.
Ox liver does need long slow cooking, otherwise it's like boot leather.
Prefer Pig liver myself, not so strong, can cook in a frying pan.
EDIT: Make a stock & cook liver in the oven, with onions & bacon.
Ox liver does need long slow cooking, otherwise it's like boot leather.
Prefer Pig liver myself, not so strong, can cook in a frying pan.
EDIT: Make a stock & cook liver in the oven, with onions & bacon.
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Had Pigs liver for the first time in I guess about 20 years, unfortunately not very impressed, looks unappetizing, smells the same. Cooked it is ok, but definitely a poor man meat. Bit of a shame really as was really looking forward to it, but definitely add onions and gravy and maybe some stock.
Tried it last night,
Soaked the liver in milk for 2 hours, dried it off and then floured it and fried it lightly.
Placed it in a casserole dish and then fried off some onions and bacon, then added some HP sauce, tomato puree and gravy powder.
Put it in the oven for 2 hours at about 160.
And it was terrible.
It tasted lovely but I just couldn't stand the texture of the liver (it reminded me of really cheap pressed together mechanically reclaimed meat due to its lack of any grain or texture to it)
Soaked the liver in milk for 2 hours, dried it off and then floured it and fried it lightly.
Placed it in a casserole dish and then fried off some onions and bacon, then added some HP sauce, tomato puree and gravy powder.
Put it in the oven for 2 hours at about 160.
And it was terrible.
It tasted lovely but I just couldn't stand the texture of the liver (it reminded me of really cheap pressed together mechanically reclaimed meat due to its lack of any grain or texture to it)
Perfer to use pig liver, easier to cook, more tender than ox liver, whereas when I've cooked ox liver it needs long slow cooking, otherwise it's like boot leather.
As to bacon I use Morison's or Sainsbury's cooking bacon, between 75p & 99p per packet, it's a mishmash of smoke, back & streaky really works well with the liver.
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Try this recipe for liver with sweet and sour onions:
http://www.bbc.co.uk/food/recipes/calves_liver_with_sweet_88165
Although the recipe suggests calves liver i usually use chicken livers (helpfully they are also about 1/10 the price!).
One essential trick i found with liver is to not overcook it. The longer you cook it the more intense the flavour; i find that if i cook it more than just pink inside it is too intense in flavour (possibly why a lot of people claim to not like liver).
http://www.bbc.co.uk/food/recipes/calves_liver_with_sweet_88165
Although the recipe suggests calves liver i usually use chicken livers (helpfully they are also about 1/10 the price!).
One essential trick i found with liver is to not overcook it. The longer you cook it the more intense the flavour; i find that if i cook it more than just pink inside it is too intense in flavour (possibly why a lot of people claim to not like liver).