Calves Liver and Onions Recipe & Apples – Oma's Leber und Zwiebeln (2024)

FAQs

Should calves' liver be soaked in milk before cooking? ›

Milk. 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 ...

Liver and onions is a dish consisting of slices of liver (usually pork, beef, chicken or, in the United Kingdom, lamb) and bulb onions.

Massage with a little duck or goose fat, creating a very thin layer over the meat. Cook over high heat turning the slices only once after a rich, caramalization has formed. Cook 1 to 2 minutes each side for pink. Finish by adding a large knob of butter when frying or on the griddle.

Liver and onions has its origins in Jewish cuisine. Jewish culture has been alive in Polish culture for centuries and has influenced also Polish cuisine. Liver and Onions is one of the most popular ways of preparing the liver.

Soaking liver in milk or buttermilk is optional. It's not necessary if the liver is fresh and of high quality. Soaking is done to make the flavor less "gamey" and to tenderize the meat. The lactic acid in buttermilk (and milk) tenderizes protein.

If your liver is sliced, trim the edges (and any tubes within). If whole, get a finger underneath the membrane (start with the flat-side up) and pull it away while holding down the liver. After the membrane has been removed, the liver is likely to stick to towels. Rub a little oil over the surface to avoid this.

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.

By including calf liver in your diet, you can ensure you're getting a wide range of vital vitamins necessary for optimal health. Calf liver also contains more zinc, while beef liver has more iron due to the advanced body functions of adult cows.

Liver, especially beef and lamb liver, is one of the best sources of vitamin B12 of any food. A 3-ounce serving of beef liver has 59 micrograms, while 4 ounces of chicken liver has 18.8. This more than satisfies your daily value of 2.4 micrograms.

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.

How do you know when calf liver is cooked? ›

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.

Calf's liver comes from animals under a year old and beef liver comes from animals a year or older. Calf's liver generally has a milder flavor and softer texture, although proper cooking and flavoring is the single-most important factor in how liver tastes.

The heart is one of the primary beneficiaries due to the antioxidant flavonoids in onions, which can help reduce heart disease risk by lowering blood pressure and cholesterol levels. The digestive system also benefits from onions as they promote healthy gut bacteria.

Note that beef liver tastes best when cooked rare to medium-rare. Since a raw liver has high water content, you have to cook it rapidly with medium to high heat. If you try slow cooking a liver, the meat will become dehydrated, leading to tough fibers and dry, chewy meat.

Top tips when cooking lamb liver

You can soak the livers in milk for an hour or two before cooking, which will soften the flavour of the meat. Dusting the liver in a little seasoned flour before frying can make for a pleasing, golden crust.

Soak chicken livers in milk for up to a couple of hours to help remove any strong flavors. Place livers in a colander and rinse under cold water; discard milk.

Be sure to prep enough marinade to submerge the entire steak. #2 – Place the steak and seasoned milk in a resealable plastic bag or covered container, and marinate in the refrigerator for 4 to 12 hours. #3 – Rinse the meat in cool running water, pat it dry, and discard the milk.

Some livers, like chicken livers, are mild enough to be cooked without any additional preparation. But beef liver, being from a larger animal, can be quite strong in flavor. There are ways however to diminish the strength of liver flavor by soaking it in whole milk (raw preferred!), apple cider vinegar, or lemon juice.