Beef liver

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JoeB
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Joined: 2011-06-27 13:18
Beef liver

So we are coming to the last part of the quarter cow we purchased last winter and it's almost all down to the "nasty bits" as Anthony Bourdain likes to call them.

I have a love/hate relationship with Liver. I really love a well (and properly) cooked liver and stick to chicken livers but I hate just about everything else about it (cleaning, prep, cooking, etc...)

My wife doesn't even like to eat it (although my chicken livers tend to get multiple tentative samplings..)

I literally haven't had beef liver since high school, when I would be so starved coming off the farm that the shoe leather liver with dried onion husks they served (boarding school) tasted like a fine rib steak.

Does anyone have a good recipe they can share and tips on how to handle and properly prep and cook what my wife loves to call a "blood clot"?  I can tell already she's not going to be much help selling this to the kids...