Because liver is an organ meat, its flavor is usually rich and intense. Often beef liver from calves provides the most palatable meat because the flavors have less time to intensify. When you prepare this meat, marinate beef liver before cooking it. By marinating the liver, the meat fibers will become tender and the flavor will mellow to make a delicious beef liver meal. This recipe marinates 1 pound of liver.
Things You'll Need
- Glass bowl
- Two lemons
- 3 tbsp. olive oil
- 2 tbsp. white wine vinegar
- 2 tbsp. parsley
- 1 tbsp. chives
- Salt and pepper (to taste)
- Shallow glass dish
- Plastic wrap
Juice the lemons and place the juice into the glass bowl. Measure and add the olive oil, white wine vinegar, parsley, chives, salt and pepper to the bowl and mix the ingredients well.
Rinse the liver with hot water and loosen the membrane covering the meat with your fingers. As you hold the liver under hot running water, pull the membrane off the liver and discard it.
Place the liver into the shallow glass dish.
Pour the marinade over the liver, and flip it several times to coat all sides of the meat with the marinade.
Cover the dish with plastic wrap and place it in the refrigerator. Chill the liver in the refrigerator for about two hours.
Remove the liver from the glass dish and discard the marinade.
Tips & Warnings
- If you wish to use the marinade for cooking the liver, boil the marinade first before cooking with it.
- Choose beef liver in the lightest shade possible for liver with the most mellow flavor.
- USDA; Food Safety Inspection Service; "Fact Sheet"; Beef...from Farm to Table
- "Joy of Cooking"; Irma von Starkloff Rombauer, Marion Rombauer Becker, Ethan Becker and Maria Guarnaschelli; 1997
- Photo Credit Eising/Photodisc/Getty Images
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