Beef liver is a nutritious and tasty organ meat that is key to any nose-to-tail ancestral diet. Liver provides iron, protein, vitamin b12, and minerals.
However, beef liver needs to be cleaned properly before cooking because it can have clotted blood inside that will taste bad. You need to get rid of all the blood and membranes before cooking it.
Here, we give you a step-by-step guide to cleaning beef liver the easy way, so you can enjoy all the benefits of this natural ancestral superfood.
TABLE OF CONTENTS
Step 1: Rinse the Liver
Rinse the liver under running water and pat dry with the help of a kitchen towel. Once the water stops dripping off the liver, remove any visible green parts, fat, or whitish membranes from it.
To remove the membrane, use a knife edge and your fingers. Remove a little part with the help of a knife edge. Then, use your fingers to remove all the membrane.
Step 2: Cut into Pieces
Rinse the beef liver again after removing the membrane. Slice it into 3-inch pieces with a sharp knife.
You can cut the liver in any direction as it does not have any running fibers.
Step 3: Soak for 5+ Hours
Take 1 liter of water in a bowl. Add 2 Tbsp of white vinegar, lemon juice, or apple cider vinegar to it. Place the cut slices of beef liver in the vinegar water and cover with a lid.
Keep the pieces soaking for at least 5 hours.
If you want extra creamy beef liver, soak the pieces in 1.5 liters of fresh milk instead of vinegar water. It’s more expensive, but this is how chefs around the globe prepare organ meats like beef liver.
Step 4: Remove the Liver
Remove the lid after 5 hours. All the blood within the liver will have drained in the water or milk. The water or milk color will be changed.
Remove the beef liver from water or milk.
Step 5: Wash and Air
Wash the drained beef liver pieces two to three times with cold water. Let them air dry or pat dry with a kitchen towel.
Now, the beef liver is ready to cook. If you’re not sure what to do with beef liver, start by cooking simple liver and onions with bacon.