Beef liver
An offal cut with a strong flavour and fine texture, providing protein, iron and vitamin A. It should not be treated like a muscle steak when choosing doneness.
What it offers and why to use it
An offal cut with a strong flavour and fine texture, providing protein, iron and vitamin A. It should not be treated like a muscle steak when choosing doneness. Cook the centre thoroughly over moderate heat without burning the surface. Pair with onions, mash or a thin breadcrumb coating.
An offal cut with a strong flavour and fine texture, providing protein, iron and vitamin A. It should not be treated like a muscle steak when choosing doneness.
From shopping to cooking
Choose
Buy chilled slices of even thickness without strong odours or slimy areas. Ask for membranes and thick ducts to be removed.
Store
Keep refrigerated at 4°C or below, separate from ready-to-eat foods. Follow the supplier’s use-by date and thaw in the fridge.
Prepare
Cook the centre thoroughly over moderate heat without burning the surface. Pair with onions, mash or a thin breadcrumb coating.
How to make the most of it
Good pairings
Pairs with pulses, potatoes, onions and stewing vegetables.
How to substitute it
Do not swap for another cut without adjusting time, fat and edible yield.
Recipes with beef liver
Breaded beef liver with mashed potato
Liver slices with a thin garlic breadcrumb coating, creamy mash and browned bacon.
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