Venezuelan Beef Liver and Onions Recipe (2024)

FAQs

What makes beef liver taste better? ›

Soaking beef liver in milk or buttermilk draws out the metallic-tasting blood impurities, tenderizes the meat, and neutralizes the acidity and bitterness of the liver.

Traditionally, cooking liver requires slicing it into strips or diagonal slices that can cook quickly, helping minimize the risk of overcooking the meat. If you overcook liver, it will develop a tough and grainy texture.

While we are used to soaking liver in vinegar or lemon to get rid of the bad smell and kill any remaining toxins, American and European chefs advise to soak liver in milk. Yes, that's right: Milk! They claim that in addition to getting rid of toxins that usually are present in raw liver, milk helps tenderizing it.

If the slices of liver are about 1-inch thick, liver will cook over medium-high heat in about 3 to 5 minutes per side. If the slices are thinner (¼ to ½-inch thick) it should cook in just 2 minutes per side. Once the meat is done cooking, let it rest for 5 to 10 minutes before slicing.

Soak the liver in a dish or bowl of milk for 30-60 minutes. This is an important step in removing the bitter flavor from the liver. Salt and pepper the liver generously, and leave it out at room temperature while you prepare the remaining ingredients. Pat the liver dry.

B vitamins for energy and healthy development. Beef liver is loaded with micronutrients like these B vitamins: Folate (vitamin B9) for lower blood pressure and healthy fetal development during pregnancy. Thiamine (vitamin B1), riboflavin (vitamin B2) and niacin (vitamin B3) for energy and cell function.

It's very simple to make but the three things that will set your liver above all others are: 1) soak in milk, 2) turn the liver as little as possible when cooking, and 3) don't overcook.

Do not wash or rinse raw meat or poultry before you cook it. Washing can cause bacteria found on the surface of meat or poultry to be spread to ready-to-eat foods, kitchen utensils, and counter surfaces. This is called cross-contamination. Rinse fruits and vegetables before eating.

Tips for cooking

Start with the liver at room temperature, and do not crowd the pan! Skillet size should match quantity and heat source. Liver should be pink in the middle and is done when juices run clear. Meat and poultry livers are typically interchangeable.

Do you wash blood off liver before cooking? ›

Soaking liver in milk or saltwater can pull out any leftover blood and improve the flavor. I often cut the liver into cubes or strips, portion it into ziplock bags with milk, and then freeze the individual portions.

To Do: Simply place your cut up liver in a bowl, barely cover with water and add the juice of a lemon or a tablespoon or two of vinegar. Soak for a few hours before cooking, drain and pat dry.

Livers should be cooked until they are no longer bloody in the core. Colour is not a reliable indicator of effective cooking. Studies have shown that liver tissue can remain pink after it has reached a safe temperature (see figure 2). Ensure juice from uncooked livers does not leak onto other foods.

Try soaking it in salt and water (up to 20 min) before cooking to get rid of the blood-taste. Rinse, pat dry, and coat in seasoned flour. Cook with bacon and onions. Few people like beef liver because of the strong smell and flavor, but if not overcooked can be good.

Most likely it was previously frozen and not thawed out sufficiently. Liver should be fresh and cooked on a relatively high heat.

Try soaking it in salt and water (up to 20 min) before cooking to get rid of the blood-taste. Rinse, pat dry, and coat in seasoned flour. Cook with bacon and onions. Few people like beef liver because of the strong smell and flavor, but if not overcooked can be good.

The classic way to serve liver is to pan-fry it with onions. Adding beef or chicken stock and letting it simmer add flavor to the dish, which will mask some of that meat's flavor if needed. And some bacon slices on top punch up the flavor profile even more.

The alkaline calcium interacts with chicken liver and tempers its acidic nature to leave a mild-tasting liver. Milk also helps remove any blood left in the liver, making it taste less metallic.

It's an excellent source of protein, iron, and vitamin A, and it also contains significant levels of other vitamins and minerals. Despite its many benefits, liver can be a bit of an acquired taste, but with a little know-how, liver can be well worth a try!