I am a total liver lover, any animal lover, but especially I enjoy beef.
I was surprised to know that many people felt repulsive towards it.
The idea of eating animal organs is not that appetizing to some.
Those who feel like that, let me tell you, you are missing out a big deal by not trying at least some.
The liver has a smooth, tongue melting texture if cooked the right way, combined with an intense unique flavor.
There is no way that somebody can not enjoy a heavenly good piece of this meat. Nature has given us the best there, which shouldn’t be missed out.
So my mission today is to convert you nonliver eaters to the joys of eating liver.
Together with Pulao rice a winner dish!
Did you know that the liver holds a powerful punch of important Vitamins, Mineral, and essential nutrients?
In fact beef liver is healthier than a normal steak cut, it is lean and low in calories.
That means you can enjoy eating it without worrying about gaining weight.
Further, a serving can full fill the amount of required different nutrients per day for a person.
It is rich in protein and contains all the amino acids essential to human health.
The only drawback is the huge concentrated amount of cholesterol, which might not be that good for people who battle with a high cholesterol level.
The liver was a typical Sunday dish, cooked once in a month, in my childhood home in Austria.
To my parent’s delight, they didn’t need to force me to eat it, I discovered early that it was the perfect meal for my special needs.
For example, I adore Liver Pâté such as Beef Liver Pâté.
I really don’t like any fatty and hard parts while eating meat and liver is just smoooooth with an interesting taste. Parents try to teach their kids early to eat liver because of its health benefits.
Coming to Goa and living with my husband here, I discovered a new way of the cooking liver.
They marinate it for a little time before frying and serve it mostly with rice and sometimes even with curry.
Guess what, its a custom Sunday meal here too.
I was delighted by their liver cooking skills and decided to share it with you guys here on Masala Herb.
As a side dish, I chose Pulao rice but the Liver can be very well enjoyed too with Potatoes and Veggies or even mushrooms.
Beef Liver fry – Serves 2-4
1/4 kg Beef liver
few drops Worcestershire Sauce
1 1/2 Tsp Soy Sauce
Juice of 1 Lemon
1 Tsp Turmeric Powder
1 Tbs Ginger Garlic Paste
1 medium Onion – cut into rings
1 Tomato – cut into round slices
1 small capsicum – quartered, cut into slices
1 small green chili – optional, cut into thin slices
1 Tbs Olive Oil
Start by rinsing the Liver and cleaning it from any small fatty hard parts.
To cut the liver without much mess, it is important to have kept it previously in the fridge.
The cold meat is easier to cut because the uncooked liver texture is like jelly.
Have you ever tried to cut jelly?
Grab a sharp knife and cut it into thin slices.
The thinner the better.
This will reduce cooking time and increase the chance that you ll eat soft meat. Take your time!
After that just poke into the slices with a fork several times.
Place the slices into a dish and marinate it with Worcestershire Sauce, Soy Sauce, Lemon Juice, Ginger Garlic Paste, Turmeric powder, Salt, and Pepper.
Massage the marination well in with your hands.
The ginger will help in softening the meat and the Turmeric powder disinfects the meat and removes unwanted odors.
Leave it standing for 20 mins minimum.
Continue by cleaning and rinsing the Onion, Tomato, Capsicum and chili and cutting them accordingly.
Take a frying pan and add the Olive Oil, keeping it on slow heat.
Add the Onion and fry them crunchy/al dente, remove and keep aside.
Next, do the same with the Tomato and keep aside.
Last, the Capsicum and chili, al dente but not soft, keep aside.
I omitted the chili that day.
I actually forgot to add it in and realized while frying, so I decided to continue without it.
I usually always add in the chili for a little zing.
Time to fry the Liver, keep it on slow flame stir-frying for 2-3 min, then add in little water.
Mix well and cover the meat, cooking it for 15 – 20 mins.
Check in between for the fluids, it shouldn’t get too dry, add little more water if necessary.
When ready try a bite, the meat should be soft and smooth.
If it is tough and hard to chew, then you did something wrong along the way.
Pulao Rice – Serves 2
1 cup Basmati Rice
2 Tsp Ghee
1 small Onion – cut into small cubes
1 small Tomato – cut into small cubes
1 Tsp Ginger Garlic Paste
1 Cardamon – crushed
2-inch long cinnamon stick piece
Wash the rice properly, don’t omit this step because you can never know what dirt can be found in between.
I sometimes even discover small stones in my rice.
In a pot add the Ghee and fry the onion and Tomato till soft with the Ginger Garlic Paste.
Add the rice to the Veggie pot plus 1 ¾ cup water and mix well.
To season throw in the spices, cinnamon, clove, and Cardamon and at last salt according to your taste.
Cook for 10-15 mins on slow flame till the rice is done and the water dissolved.
Voila, perfect Pulao!
I had to hurry up clicking the pictures, the crows were sitting in a row on a nearby tree watching the food intently, waiting for an opportunity to steal a slice or two.
The ants had a sixth sense and were coming up crawling the stool, seconds after placing the dish for the shoot.
The dogs weren’t around.
I wouldn’t have been able to keep them from my pretty meal.
No cats no snake no rats!