Boiled veal liver. How long to cook beef liver? Adviсe

04.07.202327.05.2017

Eating beef liver is very beneficial for the human body. After all, it is an amazing product that not only has excellent taste qualities, but also valuable properties. In addition, it can be prepared both as an independent dish and as a component for salads and side dishes. Also, beef liver will serve as an excellent delicious filling V various types baking. Wherein It cooks for a relatively short time: 25-40 minutes. From this article you will learn how much and how to cook beef liver.

If the liver is whole, then cook it for 40 minutes, cut into pieces - from a quarter of an hour to 25 minutes.

Important advice! Few people know that before starting to boil this useful product, it should be soaked in milk or, in its absence, in plain water, and allowed to stand for about an hour. When your time is limited, you can add a small amount of cream or sour cream to the pan during the cooking process. In this way, you will get rid of possible unpleasant bitterness and achieve soft liver. After the product sits in milk, do not forget about the film, which must be removed.

You can neutralize the bitter taste at the end of cooking. Stew the boiled liver by adding sugar, vegetables or tomato sauce and sour cream.

Choose the most suitable size pan from the available pans and start cooking. It is best to boil the liver by placing it in cold water. When the water boils, remove the resulting foam and cook over low heat. Salt is added 5 minutes before. before the product is ready. This way it will retain its softness and be tender.

Beef liver- a difficult product to prepare. Need to use a lot culinary tricks to turn it into something delicious delicate dish. Surely every housewife will be interested in knowing how to cook beef liver that is tasty and soft. There are many such recipes.

The taste of the offal in question goes well with full-fat sour cream, especially homemade. In addition to sour cream (4 tablespoons), the following is used: 550-650 g of liver, salt, large white salad onion, flour. How to cook liver in sour cream is described below.

The onion is finely chopped and fried in any hot fat until golden brown.
The liver is freed from the film with a sharp knife, washed, dried and coarsely cut. If dense vessels come under the knife during the process, they need to be removed.
Each piece is rolled in flour and salt and lightly fried.
Next, the meat product is placed in a pan, sprinkled with sautéed vegetables, poured with sour cream sauce, flour and 400 ml of boiled water. The liquid is salted and flavored with any seasonings to taste.
Simmer the contents of the pan over low heat for 20-25 minutes.

The resulting gravy is delicious when served with potatoes, buckwheat or pasta.

Stroganoff-style liver in a slow cooker

According to this recipe, the capricious offal takes a long time to prepare, but the taste will be delicate. To prepare the dish, take: 750 g of liver, 1 tsp. salt, 2 white onions, black ground pepper, 1.5 tbsp. water, tomato, 4 tbsp. fat sour cream, 2 tbsp. wheat flour.

The liver is washed, cleaned of ducts and cut into miniature pieces.
The onion is chopped into cubes, after which the products are cooked together in oil in the “Baking” mode for 12 minutes.
After adding flour, the components are fried for another 6-7 minutes.
The tomato, along with the skin, is cut into cubes and also sent to the bowl.
After another 3-4 minutes, you can pour the food with a mixture of sour cream and warm water, salted and peppered in advance.
In the “Stewing” program, the appetizer is cooked for 35-40 minutes.

After the device signals, you can leave the dish with constant heating for some more time to soften the finished product as much as possible.

Beef Stroganoff with sour cream and onions

For this traditional treat, any used meat products cut in a special way - into long thin bars. The ingredients you need to take are: 450 g of liver, salt, 1 tbsp. flour, white onion, 230 g fat sour cream, 2/3 tbsp. water.

The liver is cut after clearing of veins and films.
The pieces are fried in hot oil until lightly crusted, then sprinkled with onion half rings and simmered together over low heat for another 6-7 minutes.
Flour dissolves in cold water and cook in a separate container for a couple of minutes until thickened. Next, sour cream is added to the liquid and brought to a boil.
The resulting sauce is poured over the offal with onions.
Stew the treat under closed lid you need another 6-7 minutes.
At this stage, add salt to taste.

Thin slices of liver soften perfectly.

Cooking option in milk

The simplest way to cook beef liver deliciously is to stew it in milk. In addition to the offal (430 g), the following will be used: 130 ml of drinking water, salt, a pair of garlic cloves, 2 onions, 3.5 tbsp. flour. One glass of milk will be enough.

The liver is washed, cleaned of all excess, cut into pieces and beaten thoroughly with a special hammer.
The slices are rolled in salted flour and fried in hot oil.
First, the meat is filled with water and sprinkled with onion half rings.
A few minutes after the liquid boils, warm milk is poured in. Once boiling begins, the mixture must be stirred frequently.
The dish will simmer over low heat for 5-7 minutes.

At the end of cooking, you need to place the garlic, passed through a press, into the dish.

How to deliciously fry beef liver in a frying pan?

Even on regular frying pan you can make the liver tender and juicy, and, with minimum set products. In addition to the liver itself (670 g), you need to take: 2 onions, salt, 120 g of wheat flour.

The offal is washed and cleared of films, after which small steaks are cut.
Onions are cut into half rings.
First, the steaks are rolled in salted flour, placed in a frying pan with hot oil, covered with vegetable slices and fried on one side for 5-6 minutes. Then turn them over, add additional salt if necessary and cook covered for another 8-9 minutes.

You can serve the resulting treat with any garlic sauce.

Tender liver cutlets

Children especially like liver cutlets. Sifted milk will act as a thickener for minced meat from offal. Wheat flour volume 90 grams. Also taken: 470 g of liver, salt, onion, small spoon of starch, 130 g of lard, egg, black pepper.

The liver with vegetables and lard turns into homogeneous minced meat. To do this, you can use any device that is at hand.
Flour, starch and a whisked egg are added to the resulting mass.
Spoon the liver mixture into a small amount of hot oil. The cutlets do not fry for long - a couple of minutes on both sides. Otherwise they may lose their tenderness.

These cutlets are delicious served with any side dish.

How to boil beef liver so that it is soft?

Boiling is the easiest way to prepare the offal under discussion. The main thing is to know how to do it correctly.

After the piece of liver has been washed and cleared of veins and films, it is filled with cold milk or ordinary drinking water. You need to leave it in the liquid for about an hour.
Next, the liver is wrung out, filled with new water and placed on the stove at medium heat.
The offal is prepared for 35-45 minutes. To speed up the process, you need to cut the liver into small pieces. Then it will cook in 15-17 minutes after boiling.
The product is salted 5-7 minutes before the end of cooking.

If you pierce a piece of liver with a fork and pinkish juice comes out, it means the meat is not ready yet.

Juicy recipe with vegetables

Beef liver is especially delicious fried with vegetables. In addition to the offal (450 g), take: tomato, carrot, 120 g green beans, 10 g salt, white onion, bell pepper, 2-3 garlic cloves, 400 ml milk, 3 tbsp. soy sauce without additives.

The liver is cut in half and soaked in milk.
Vegetables are coarsely chopped and fried for 3-4 minutes in fat (without tomatoes).
The fried foods are moved to the edges of the frying pan, and the liver, chopped into pieces, is cooked in the middle. When it turns white, you can mix the products and cook together until the meat component is completely cooked.
Lastly, the mass is salted, slices of tomatoes are laid out on it, and soy sauce and add chopped garlic cloves.
After 2-3 minutes the dish is completely ready.

You can add oregano and other dry seasonings to the snack. This will saturate the beef liver with the piquant aromas of herbs.

Soft and tasty liver for children - pancakes

Such tender pancakes prepared for even the youngest visitors kindergarten. They will help diversify your baby’s protein menu. In addition to the liver (180 g), take: half an onion, an egg, 1 tsp. salt, 60 g white flour.

The liver is soaked in ice water, dried with a paper towel and coarsely chopped. In the process, large bile ducts, veins and films must be removed.
Together with the peeled onion, the offal turns into homogeneous minced meat.
Egg and wheat flour are added to the mixture. The base of the pancakes is salted and kneaded to dissolve the lumps.

Many home cooks ignore offal due to ignorance of the intricacies of their preparation; for example, not every housewife knows how long to cook the liver so that it turns out tender, tasty and without bitterness. Beef liver can be an excellent main dish, a filling for a pie or an ingredient in an unusual salad.

Due to its composition, this offal is indispensable for people with low hemoglobin, and if boiled, then for those who adhere to proper nutrition, as it contains only 100 calories per 100 grams.

Selection of by-products and their preparation.

When choosing a liver, you need to carefully examine it - the beef should have an even texture without visible tears or adhesions, be rich red in color with a rich “bloody” smell, it should be elastic, but soft. If you see stains of thickened blood, pronounced blood vessels or areas with a green tint, it is better not to buy such a product, since these signs indicate that the gall bladder was damaged when cutting the carcass and the resulting dish will be very bitter. Experienced chefs advise soaking beef liver in milk before cooking. After soaking, the offal must be thoroughly cleaned - rinsed, removed the film, cut out the veins. Frozen beef liver is the easiest to clean - to do this, simply immerse it in warm water for a short time, then remove the film with your fingers. But when purchasing, you need to remember that frozen beef liver is not nearly as healthy and nutritious as fresh one. In order to cook liver for pate in cream or milk, you do not need to soak it.

Advice. You can clean this capricious offal after soaking just before cooking, to do this you need to rub it with coarse salt and immerse it in ice water for 3 minutes. After this procedure, the film will begin to peel away from the meat with ease.

Cooking beef liver.

How long to cook the liver in a pan depends on the size of the product - a whole liver takes about 40 minutes to cook until done, and if you overcook it, it will become tough. If the liver is cut into portions, how many minutes will it take to cook? The chopped beef liver should be cooked over low heat for about 15-20 minutes. To check the degree of readiness, just pierce it with a knife - light juice indicates the readiness of the product, and pink juice means that the liver is raw. Offal should be cooked in boiling water, not cold. In order to understand how long you need to cook beef liver in a pressure cooker, you should take into account its size - a whole liver will cook in 15 minutes, a chopped liver should be cooked in half as much. Before cooking, the liver must be cleaned so that it is not tough. You can cook the offal in a slow cooker - in the “steam” mode it will take 30 minutes.

Advice. Beef liver is salted only at the end of cooking, literally a couple of minutes before removing from heat; if you do this earlier, the finished dish will be bitter. But if salt was added at the wrong time, the bitter offal can be stewed in a sauce made from sour cream and tomato paste or with vegetables to which you need to add a little sugar. To prepare liver for a child, you need to boil it without adding salt, and then puree it in a blender, adding boiled vegetables and lightly salting it.

How to make amazing liver pate.

Liver pate is a dish that is suitable for morning sandwiches for every day and in combination with bruschetta for festive table, and even a novice cook can cook it.

How long does it take to cook beef liver for pate? The same amount as for other dishes - hard liver pate will not be able to give the desired texture, it will become either liquid or excessively grainy.

To make beef liver pate you will need:

boiled liver, lard, butter(1 part butter and lard to 5 parts offal)
onion - 1 head
medium-sized carrots - 2 pieces
cream – 2 tbsp. spoons
spices.

Grind the carrots, finely chop the onion, then fry the vegetables along with finely chopped lard in a frying pan. After the fried mixture has cooled, it must be mixed with chopped liver small cubes, and pass through a meat grinder or food processor twice. Add cream and butter to the resulting mass, then mix the pate thoroughly and cool. There are a lot of options for preparing liver pate, adding ingredients such as smoked paprika and smoked meat, mushrooms, olives, fried bacon, etc. allow you to change the taste healthy dish every day.

- Thanks to beneficial properties, beef liver is often consumed to treat anemia or remove cholesterol from the body. Eating beef liver promotes wound healing. It is recommended for pregnant women for the beneficial development of the fetus. Beef liver simultaneously contains carbohydrates, fats and proteins, so it is optimal during diets.

- High quality fresh liver is dark red in color, without any damage, with a smooth smooth surface and a pleasant smell.

The disadvantage of improperly boiling the liver is that it bitter. Soaking in milk will solve this problem and make the product softer. If you cook the liver with the addition of cream or sour cream, then pre-soaking is not required.

Frozen beef liver can be stored up to six months, and store boiled meat for no longer than two days in the refrigerator in a hermetically sealed container.

- Calorie content boiled liver - 100 kcal/100 grams.

Average cost of liver- from 240 rubles/kilogram (Moscow average as of May 2016).

It is necessary to salt the liver at the end of cooking so that it does not become hard.

To accurately distinguish beef liver from pork liver, know: pork liver has a mesh grain on its surface. The surface of beef liver is thin and smooth, shiny due to the film. When cutting up the liver, pay attention to the bile ducts: they can only be in beef liver, they are not in pork liver.

When choosing beef liver, pay attention to the color: high-quality liver is only dark red or dark brown. It is not recommended to buy light, pale and yellow liver.

If the finished liver tastes bitter, there are 2 options:
1) stew the liver with vegetables (onions, carrots) and adding sugar;
2) mix sour cream and tomato ketchup(preferably sweet), simmer in this sauce.

How to make boiled liver pate

Products
Fresh beef liver - half a kilo
Onions - 1 head
Carrots - 1 piece
Milk - 3 tablespoons for pate and half a glass for soaking the liver
Butter - cube 3 centimeters side
Lard (salted lard) - 55 grams

How to make pate
1. Peel the carrots and grate them coarse grater, finely chop the onion.
2. Clean the liver from the film, wash it, cut it into cubes with a side of 3-4 centimeters, put it in a bowl and pour milk over it.
3. Keep the liver in milk for 40 minutes.
4. Drain the milk, pour boiling water over the liver and put on fire, cook the beef liver for 20 minutes after boiling.
5. Fry vegetables with 1 tablespoon of water, add boiled liver, fry for 15-20 minutes until done. Alternatively, in the recipe you can add raw liver to the vegetables, then simmer the liver together with the vegetables for 30 minutes.
6. Pass the resulting mixture through a meat grinder twice, add butter and milk.
7. Mix well, you can form the pate in any shape (usually a ball), cool, wrap it in cling film, and serve with pleasure. :)

How to stew beef liver in sour cream

Products Beef liver - 0.5 kilograms
Sour cream - 200 milliliters
Onion - 1 small onion
Carrot - 1 small
Dill, parsley, salt and pepper - to taste

How to make liver in sour cream
1. Cut the beef liver into strips.
2. Heat the frying pan, pour it to the bottom sunflower oil(so that the entire bottom is covered with oil), place in a frying pan and fill with water 1 centimeter above the level of the liver.
3. Cook the beef liver for 10 minutes, transfer the liver and broth to a saucepan.
4. Peel the onion, chop finely and fry in butter.
5. Peel the carrots and grate them on a fine grater.
6. Add onions, carrots, spices and sour cream to the liver.
7. Simmer for 20 minutes, add herbs and stir, simmer for another 10 minutes.

Salad with boiled liver

Products for 2 servings
Boiled beef liver - 250 grams
Arugula - 30 grams
Red onion - half head
Cucumber - 1 piece
Tomato - 1 piece
Vegetable (olive, sunflower or corn) oil - 20 grams
Salt and ground black pepper - to taste

How to make a salad with beef liver Boil beef liver, cut into thin shavings. Cut the cucumber into strips, chop the arugula. Cut the onion into thin half rings. Cut the tomato into cubes. Place the products in a bowl, add salt and pepper, season with oil and mix.

Nutritionists say that liver is one of the most useful offal that a person can eat today. Experts recommend supplementing your diet with this particular product, as its content is rich in protein, amino acids, vitamins and microelements. That's why it took a fairly high place in the food chain.

Most people are accustomed to eating beef liver fried, but it has an equally pleasant taste when boiled. Since this is a very delicate product, which contains folic acid, vitamins A, B, C, it is very important to cook it correctly, preserving all of the above beneficial features. The purpose of this publication is to help you understand how to properly boil this offal so that it is soft and juicy.

Cooking methods

One of the simplest and most accessible ways to cook liver is boiling. Most often, housewives use a good old saucepan for this process, and those who keep up with the times use a slow cooker. Let's take a detailed and step-by-step look at the nuances of cooking using these methods.

In a saucepan

It is imperative to remember that the preparatory work before cooking over a fire in a saucepan is very important and has a significant impact on the taste and result. So, we provide you with detailed cooking instructions.

We clean the piece of liver that was selected in advance from veins and film using a knife. To give it a softer and more delicate texture after cooking, after cleaning you need to wash it and put it in a bowl with milk or cold water for one hour.
Bring a saucepan filled with cold water to a boil.
You can add various spices and seasonings to the water to taste.
Place the liver in water that has previously boiled.
If you use whole piece, then cook for at least 35-40 minutes, if finely chopped, 15-20 minutes.
Add salt about five minutes before the end of boiling.
You can check readiness with a knife or fork by piercing the liver: if pinkish or red juice appears, do not remove from heat for another 5 minutes; if it is light, take it out.

In a slow cooker

One of the most used household appliances for cooking liver in the kitchen is the slow cooker. There is a claim that if you cook it using a slow cooker, you can preserve all the beneficial properties and elements. Here's how to do it:

we prepare the product itself for further heat treatment - we clean it;
chop into small pieces;
place the multicooker on the sieve, place it on the bowl previously filled with water and close the lid;
select the “Steam” mode;
the process lasts for 30 minutes;
Add salt at the end, while the liver is still hot.

How long to cook fresh and frozen liver?

Buying beef liver these days is not difficult. At the points of sale in front of us, it can be of two types - fresh or frozen. There is no significant difference in preparation, namely when we are going to boil it.

There is only a mandatory rule, which is proper defrosting: to avoid a sharp temperature change that can harm the product, you need to let it thaw in the refrigerator.

How long does it take to prepare a product for a child?

Nutritionists and pediatricians advise young parents to begin introducing beef liver into the diet of their babies from 7-8 months. At this age, the taste of liver is acceptable to the child.

However, it is no secret that the liver, as a rule, often initially causes negative and unpleasant emotions in children, but mothers really want their child to consume this offal in their diet, because it is a storehouse of vitamins. In this regard, the question often arises about how to properly prepare beef liver for a child under 1 year of age or more, preserving all the useful things in it.

There are no particular differences in cooking liver for children and adults. There are mandatory and important rules.

When preparing beef liver for a small child, it is important to pre-soak it with milk. About one hour will be ideal.
Regardless of where you cook the liver, regular saucepan or slow cooker, do not forget to also use finely chopped onions and carrots. This is done in order to remove all those unpleasant odors that children do not accept. Sometimes, and this is all according to taste and desire, you can add tomato paste(1 teaspoon), or sugar - 1 tablespoon will be enough. And our goal of removing foreign odors has been achieved.
In general, it is recommended not to salt the product either during or after cooking.
After the product is ready, it must be passed through a meat grinder or crushed with a blender, thus turning it into a homogeneous puree.
Can be given to a child pure form or add vegetables.

When cooking in pieces in a pan, make sure that the liver is soft and juicy - 30-35 minutes is enough for this.

Approximately an hour, but it will not take so long to cook if you use a whole piece. We check as stated earlier: if available clear juice– ready, if not, cook for some more time.

Buy this offal fresh, chilled, try to avoid its frozen counterparts. It’s better to freeze it at home yourself if necessary. The shelf life in this condition is up to 6 months.
When choosing a component, pay attention to the color: it should be bright red, the surface should be uniform, the smell should be very distinctly meaty.
Two days is the shelf life of a ready-boiled product. And store all this for a short time in the refrigerator, in a hermetically sealed container.
In order not to make a mistake when choosing beef liver, remember its characteristics. The first is that the film gives the surface smoothness, the second is the bile ducts, that is, what the liver is permeated with.

Bitterness is the main and very significant drawback; unfortunately, it can ruin the taste already ready-made dish. Soaking it in milk or water for about an hour before boiling will help protect yourself from this trouble. And also do not forget to remove all films and veins. If you don’t have time for this and you’re in a hurry, there is another solution - add this to the water during the cooking process. milk product, like cream or sour cream (the result will be similar).
Add salt only at the end, this will help avoid toughness.
If afterward it seems to you that the bitterness is still present, you can simmer the product with vegetables; onions and carrots work well; a pinch of sugar won’t hurt either. You can also use tomato ketchup or sour cream when stewing.
Cook the liver for a minimum amount of time, otherwise it can become dry.

To learn how to properly cook beef liver, see the following video.