Indulge in the delectable flavors of broiled calf's liver, a culinary classic renowned for its rich, earthy taste and tender texture. This versatile dish, often served as an entrée or an appetizer, boasts a captivating interplay of flavors that will tantalize your taste buds. Broiled calf's liver recipes offer a diverse range of options, catering to various preferences and culinary expertise.
Explore the simplicity of Grilled Calf's Liver with Onions and Bacon, a recipe that combines the savory flavors of liver with the caramelized sweetness of onions and the smoky richness of bacon. For a zesty twist, try the Broiled Calf's Liver with Lemon and Butter, where the bright acidity of lemon juice and the creamy smoothness of butter enhance the liver's natural flavors. If you seek a hearty and comforting dish, delight in Broiled Calf's Liver with Bacon and Gravy, a classic combination that delivers a satisfying and flavorful experience.
Venturing beyond traditional preparations, the recipe for Broiled Calf's Liver with Apples and Calvados introduces a delightful interplay of sweet and savory flavors, with sautéed apples and a splash of apple brandy adding a unique dimension to the dish. For a touch of Mediterranean flair, immerse yourself in the flavors of Broiled Calf's Liver with Tomatoes and Oregano, where ripe tomatoes, aromatic oregano, and tangy capers create a lively and vibrant dish.
Regardless of your culinary preferences, these carefully curated broiled calf's liver recipes promise an unforgettable gastronomic journey. Embark on a culinary adventure and discover the hidden depths of this delectable delicacy.
SAUTEED CALF'S LIVER
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 8
Steps:
- Place liver in a nonreactive (ceramic or glass) bowl and pour milk over. Refrigerate, covered, 5 to 6 hours.
- In a large skillet, heat 2 tablespoons butter over medium-high heat. When butter is shimmering, add onions. Cook, stirring occasionally, until softened and translucent, 5 to 10 minutes. Reduce heat to medium-low and continue to cook, stirring more frequently until onions are very soft and brown, 30 to 40 minutes more.
- Drain liver and discard milk. Pat liver dry with paper towels.
- Spread flour on a plate and season with salt and pepper. Thoroughly coat liver with the flour mixture, shaking off excess.
- Heat a large (13-inch) saute pan over medium heat and add remaining 2 tablespoons butter and the oil and heat until shimmering. Cook (in batches, if necessary, to avoid crowding pan) until liver is firm (but not hard) and browned on the outside but still slightly pink in the center, 1 to 2 minutes per side. Repeat with remaining liver, adding more oil to the pan as necessary. Add sage and cook for 1 minute more.
- Divide liver among plates and top with onions.
CALF'S LIVER WITH BACON AND ONIONS
The mashed sweet potatoes with sage butter are a great side dish for calf's liver. We recommend asking the butcher for the freshest calf's liver available, since it can vary in quality. Soaking the liver in milk, a method typically used for pork liver, helps soften and mellow its flavor.
Categories Beef Onion Pork Sauté Quick & Easy Fall
Yield 4 servings
Number Of Ingredients 7
Steps:
- Soak liver in milk in a bowl 20 minutes.
- While liver is soaking, cook bacon in a 12-inch nonstick skillet over moderate heat, turning over occasionally, until crisp. Transfer bacon to paper towels to drain and reserve 2 1/2 tablespoons fat in skillet, transferring remaining fat to a small bowl.
- Cook onions with salt and pepper to taste in fat in skillet over moderate heat, stirring frequently, until golden brown, 12 to 15 minutes. Transfer onions to a bowl and add bacon. Keep warm, covered.
- Pat liver dry and discard milk. Stir together flour, salt, and pepper on a sheet of wax paper and dredge liver in flour mixture, shaking off excess.
- Add 1 1/2 tablespoons reserved bacon fat to skillet and heat over moderately high heat until hot but not smoking, then sauté liver, turning over once, until browned but still pink inside, about 4 minutes total. Serve liver topped with onions and bacon.
ABSOLUTE BEST LIVER AND ONIONS
This recipe will turn liver haters into converts. Very simple! The three things that will set your liver above all others are: 1) soak in milk, 2)turn liver as little as possible and 3) don't overcook!
Provided by JSHULER43
Categories Everyday Cooking
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
- When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!
Nutrition Facts : Calories 687 calories, Carbohydrate 74.2 g, Cholesterol 577.9 mg, Fat 20.7 g, Fiber 4.4 g, Protein 48.9 g, SaturatedFat 10.7 g, Sodium 308.7 mg, Sugar 11.2 g
CALVES' LIVER WITH BACON AND CAPERS
The bacon and capers in the cream sauce break up the richness of the calves liver.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 14
Steps:
- In a large baking dish, add liver and milk. Let liver soak, covered in the refrigerator, for at least 2 hours and no more than 24 hours.
- In a large cast-iron skillet, sauté bacon over medium-high heat until fat is rendered, about 5 minutes. Remove bacon from skillet. Drain off almost all the fat, and place skillet over medium heat. Add onion, and cook until caramelized, about 6 minutes. Add bacon back to skillet with capers, sage, salt, and pepper. Deglaze with wine, and cook for 2 minutes, loosening any brown bits from the bottom of the pan with a spoon. Add stock, and cook until heated through. Pour in cream, and stir to combine.
- Remove liver from milk, dredge liver in flour, and season with salt and pepper. In a cast-iron skillet, heat olive oil over medium heat. Cook liver for 3 minutes on each side for medium rare. Serve liver topped with cream sauce and sprinkled with parsley.
LUBY'S CAFETERIA BEEF LIVER AND ONIONS
This is a most requested recipe from the Luby's Cafeteria posted in response to a request. Prep time includes soaking time.
Provided by Miss Annie
Categories Beef Organ Meats
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Soak liver in cold salted water for 15 to 20 minutes.
- In 10-inch skillet, melt butter over medium heat.
- Add onion and cook, stirring occasionally, until tender and lightly browned.
- Sprinkle with salt.
- Keep warm.
- In a shallow bowl, whisk together milk and eggs until well blended.
- Place bread crumbs in separate shallow bowl.
- Rinse liver under cool running water.
- Pat dry with paper towels.
- Dip into milk mixture, then into bread crumbs, coating evenly.
- Heat oil in large skillet over medium heat.
- Add liver and cook 2 to 3 minutes on each side or until cooked through.
- Top with onions.
BRAISED CALF'S LIVER
This recipe comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't tried any of the recipes yet. I'm putting tyhem here so I can find them easier. Hopefully, I will be able to make some of them after changing some of the ingredients (such as shortening to fry) and see how they turn out.
Provided by CJAY8248
Categories Beef Organ Meats
Time 30m
Yield 1 1/2 lbs. liver, 4 serving(s)
Number Of Ingredients 6
Steps:
- Slice liver in small, thin pieces. Brown the onions in shortening. Stir in the paprika and tomato paste. Add the liver. Cover and simmer over a low flame for 15 minutes, or until the liver is done. Add salt just before serving.
Nutrition Facts : Calories 375.5, Fat 21.3, SaturatedFat 5.9, Cholesterol 566.1, Sodium 454.7, Carbohydrate 10.7, Fiber 1.4, Sugar 2.4, Protein 34.6
SLICED CALF'S LIVER WITH GOLDEN ONIONS
Steps:
- Rinse liver to remove any traces of blood and discard membrane and any tough veins. Cut crosswise into 1/8-inch-thick slices.
- Cook onions in 2 tablespoons butter in a 12-inch heavy skillet over moderate heat, stirring, 1 minute. Cover skillet and continue to cook, stirring occasionally, until softened and golden brown, about 10 minutes. Transfer to a bowl and keep warm, covered.
- Pat half of liver slices dry and toss with salt and pepper to taste. Heat 1 tablespoon butter in skillet over moderately high heat until foam subsides, then sauté seasoned liver, shaking skillet and turning liver, until browned on both sides but still pink inside, about 2 minutes. Put cooked liver on top of onions and cover.
- Add water to skillet and deglaze, scraping up brown bits and boiling until liquid is slightly reduced. Pour sauce over cooked liver and wipe skillet clean. Sauté remaining liver as above, then add rest of liver with onions and parsley, tossing briefly.
Tips:
- Choose the right liver: Look for a calf's liver that is a healthy pink color and has no blemishes or bruises. The liver should be firm to the touch and slightly moist.
- Soak the liver in milk: This will help to remove any impurities and mellow the flavor of the liver.
- Slice the liver thinly: This will help it to cook evenly.
- Season the liver simply: Salt, pepper, and garlic powder are all you need.
- Cook the liver over high heat: This will help to sear the outside of the liver and keep it juicy on the inside.
- Do not overcook the liver: It should be cooked just until it is pink in the center.
Conclusion:
Broiled calf's liver is a delicious and nutritious meal that is easy to make. By following these tips, you can cook a perfectly cooked liver that is tender, juicy, and flavorful. Serve the liver with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.
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