It is a good idea to introduce different cuts into your repertoire, as making the most of each animal is more sustainable for the environment. You also get a lot of flavour for the money. It is very easy to cook ox liver. Start by slowly frying 500g of onion in butter. Turn the heat right down and soften it slowly, stirring frequently to stop the onion from catching and burning. After up to an hour, the onion will be soft and sticky. Slice the liver into 1cm strips and fry them quickly in a little oil until sealed. Next, add a cube or two of butter, season, and continue to fry until golden brown. Be very careful not to overcook and allow to rest for a few minutes before serving. Make a bed of onion and put the liver on top. We love to crumble over some crispy bacon, too. Serve with a red wine sauce and creamed mashed potato.
Even the best meat still requires expert preparation, so we work with master butchers who ensure our ox liver is immaculate. All our cuts are skilfully prepared by hand in time-honoured, traditional fashion. We never compromise on our standards, which is central to maintaining the quality you have come to expect.
We vacuum pack our ox liver to keep the meat fresh for longer. This also means it is suitable for home freezing. If you do choose to freeze your meat, make sure you defrost it properly. The easiest way is to pop it in the fridge overnight.
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!
This product has a shelf life of 12 days from the date of delivery.
Product photography is representative only. As these products are freshly butchered for your order, sizes and thicknesses may vary. Weights and portions will be as stated.