Offal


#1

There’s a liver thread in the Meat board (How do you cook liver the keto way?) but I thought we could use one here in #food:recipes-recipes-recipes

I want to try to incorporate offal cuts (without my old initial reaction of “awful”) — let’s share some of your awesome go-to recipes.

I’ve read that calf liver can taste “better” than beef liver.
Beef heart has been pretty good the couple times I’ve had it … nice and “meaty”.
Haven’t tried kidneys of any animal yet.


Let’s talk pate!
(Jacquie) #2

Calf’s liver tastes better to me, too, though I haven’t had it in a while. I usually buy beef liver as it’s easier to come by. Saute some onions in butter or bacon fat, add liver, which I like quite pink. Serve with previously cooked bacon. Just had some chicken livers sauteed in butter with lots of sea salt and freshly ground pepper. Delish.


(Jacquie) #3

Also, love chicken gizzards and heart that are roasted with a chicken or turkey. They’re small and not too intimidating. I haven’t had kidney for several years. I would make steak and kidney pie without the crust. :wink:


#4

Made my first Liver Pate today!

I have been eating beef or bison livers which are pretty strong, so I was mixing them 1:1 with ground chuck.

Today I used a 100% grass fed lamb liver. not as strong tasting as above.
Warm in dutch oven 1/4 cup healthy fat - Tallow, lard, butter, coconut oil.
Saute minced small onion and 2 large garlic cloves with herbs including Rosemary, Thyme, nutmeg, sage, and bay leaf.
Add 1# liver and cook 3-4 min. until you like it. Pink inside is better.
Add 1/3 cup of Sherry or 1/4 cup Apple Cider Vinegar worked for me, since I had no Sherry, and cook until alcohol is gone or about 2-3 min.
Add 1/4 t salt and another 1/4 cup of your favorite healthy oil.
My oils today: 1/4 cup tallow and 1/4 cup coconut oil.
Add hot mixture into food processor and process until smooth. Place into small glass pyrex loaf pan lined with parchment paper.
Refridgerate overnight or a few days if you can wait that long!


(Jacquie) #5

Sounds very good! Must try it. How much lamb liver did you use?


#6

1# lamb liver


#7

I forgot to add that I cut the liver up into ~ 2" cubes before cooking. It cooks pretty fast that way.


(Jacquie) #8

I was curious as to the weight of your lamb liver. I knew you used lamb liver. :wink:


#9

“1#” = “1 pound”


#10

I like grilling the liver slices on a cast iron grill. I recently discovered that if you squeeze fresh lemon juice on grilled liver, it tastes amazing!


#11

I buy beef liver from an Amish farmer. I slice it into small pieces (1/2 to 1 ounce) and refreeze and they are mild enough (to me) to eat semi frozen when I remember to (which isn’t very often).

Another local farmer has bison. OMG, that I cannot stand!! I tried to fry it with lots of butter and onion. It’s so crunchy and gross. I let the wildlife out back in the woods enjoy it.

And I know it’s psychological, but I refuse to try kidneys. Did cook a beef heart last summer; tasted like any other muscle meat. Am willing to try beef tongue, but Hubby isn’t interested. Love oxtail which I guess isn’t offal, but still isn’t widely accepted by most people?


(AnnaLeeThal) #12

You should get tongue and eat it all to yourself. It freaking good. After I cooked mine I chopped it up and froze it into portion sized packages that I can pull out and reheat for tacos.


#13

That sounds like a good idea!


(Mary Ann) #14

I tried frying up some beef liver today. It tastes really sweet to me. I need a better way to eat this. Maybe I need to try the calf liver.

I was disappointed because I’m a big fan of liverwurst.


(Ernest) #15

Look for liver from young animals. Calf
If it is sweet, cook it in bacon fat, toss some Dijon mustard in the fat and toss the liver in it. Squeeze some lemon juice on the plate. Plenty of fresh black pepper


(Mary Ann) #16

I’ll try that next. Thanks!


(Ernest) #17

Sous Vide beef tongue and beef cheeks, the best.
Curried beef kidneys mama mia!!
Salt, pepper and chipotle powder fried chicken livers


#18

I’m a huge fan of fresh squeezed lemon on liver, too


#19

I eat pork liver once a week (Mondays) and my recipe is very similar to the Paté posted above, just a few little changes.
I use around 300 g of raw pork liver for two people, and I use this type because my boyfriend is not fan of the liver taste and finds that the lamb liver has a stronger flavor. I chopped in bite size cubes but you can also eat them as fillets.
I put an empty frying pan on high heat and then I add a tablespoon of butter, two garlic cloves minced and a bay leave, and I let the butter melt (which does very quick) and 30 sec extra to get the garlic a golden colour. Then I add the pork liver. I want it a bit caramelized outside but the inside should be medium to medium rare, otherwise, it gets chewier. This detail is essential for me, as I love when the liver is so tender that melts in your mouth. In that moment I add a splash of Worcestershire sauce and a splash of dry white wine or white wine vinegar (if I don’t have wine, that is most of the times). I let the liver cook with this liquids 30 sec more and then I remove it from the pan (I don’t want to overcook it), and I reduce the sauce a bit more to intensify the flavors. If I have some fresh thyme lying around I also add a couple of springs to the sauce, it gives it a nice fragrant tone. Voila! Dinner is ready.
I promise I could eat this all day every day and my boyfriend likes it, so everybody is happy in this household.


(KCKO, KCFO) #20

Grilled Beef Heart with Herbed Vinaigrette
Serves 6

1 beef heart, trimmed and cut into slices or chunks
salt as needed
1/2 large shallot, roughly chopped (save the other half for the vinaigrette)
pepper to taste
olive oil as needed
arugula as needed (a handful per serving)
For the vinaigrette:

3 tablespoons red wine vinegar
1/2 large shallot, minced
1/4 teaspoon salt
3 tablespoons olive oil
1 chopped tablespoon each: oregano, parsley, chives
Liberally salt the beef, add the shallot and oil, toss and refrigerate till youre ready to cook it (an hour is optimal, but for as long as 24 hours).
For the vinaigrette, combine the vinegar, shallot and salt and allow to sit for 5 or 10 minutes. Stir in the remaining herbs.
Grill the beef over hot direct coals. Depending on your grill and how you’ve cut your meat, you may want to grill the pieces in a basket or put them onto water-soaked skewers. Grill to medium rare, 2 to 3 minutes per side.
Arrange arugula on plates, top each with beef heart, and spoon the vinaigrette over the meat.