Braised Beef Liver With Vegetables Ii Recipes

BRAISED BEEF LIVER WITH VEGETABLES II

Steps:

• Heat the drippings in a heavy skillet. Brown the liver, onions, celery.
• Put it into a greased casserole; add the stock and salt. Place the bacon strips on top of the liver.
• Cook uncovered in a 350* oven for 30 minutes.
• Next, add the potatoes and carrots. Return to the oven, covered and cook until the vegetables are done. **About 45 mins**.
• Remove the cover and continue baking until the bacon strips are crispy.

BRAISED BEEF LIVER WITH VEGETABLES

Steps:

• On a deep dish plate, add flour, salt and pepper; mix well.
• Next, dredge your liver on both sides.
• Brown it in the bacon drippings w/ the onion and celery.
• In a greased casserole dish, add the liver, stock, salt, pepper.
• Cook covered in 350° oven for 30 minutes.
• Remove the pan and add carrots and potatoes.
• Return back to oven and cook for 45 minutes more. Remove and add the bacon strips and put back into oven until bacon is crispy.

ABSOLUTE BEST LIVER AND ONIONS

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!

BRAUNSCHWEIGER II

Steps:

• Cook liver in simmering water for 10 minutes then chill before grinding.
• Grind all meat through 3/16 plate. Chill in freezer for 30 minute.
• Chop in blender or food processor. This sounds a lot easier than it is as you can only do about half a cup at a time. Commercial sausage kitchens use a machine called a chopper but we have to make due with what we have. The idea is to produce what is known as an emulsion. This process is also required for hot dogs, bologna and other sausages where a homogeneous texture is required.
• Stuff in beef middles.
• Place the sausage in a 165 degree F water for about one hour to internal temp of 152°F.
• Chill in cold water.
• Liver Sausage: Store in fridge for about a day before eating. Keeps for several weeks in fridge.
• Braunschweiger: Dry in smoker at 100F, then smoke for 5 hrs at 120°F.

BRAISED BEEF LIVER

Steps:

• Cut liver into 1 in strips.
• Soak in milk for one hour.
• Remove from milk and dredge in flour/salt mixture.
• Saute in hot oil until browned on all sides.
• Remove and set aside.
• Brown onions in same pan.
• Remove onions and set aside on top of liver.
• Add beef broth, lemon juice and sugar to hot pan and deglaze.
• Place liver and onion back into pan and cook for 5 minutes.
• Turn off heat and add sour cream.
• Serve with parsley whipped potatoes and your favorite green vegetable.

BRAISED CALF'S LIVER

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.

BRAISED BEEF LIVER AND ONIONS

Steps:

• Dredge sliced liver in seasoned flour.
• Brown liver on both sides in oiled skillet over medium high heat.
• Place onions on top of liver in skillet.
• Dissolve bouillon cubes in hot water, pour on top of liver and onions.
• Cover and simmer on low until onions are tender and broth forms a thin gravy.