How and how much time to cook beef liver?

Nutritionists say that the liver is one of the most useful by-products that people can eat today.Experts recommend replenishing your diet with this particular product, since its content is rich in protein, amino acids, vitamins and microelements. Because he took a fairly high place in the food chain.

Most people are accustomed to eat beef liver in a fried form, but it has a no less pleasant taste in boiled form. Since this is a very delicate product, which incorporates folic acid, vitamins of groups A, B, C, it is very important to properly cook, retaining all the above listed useful properties. The objective of this publication is to help understand how to properly boil this by-product so that it is soft and juicy.

One of the easiest and most accessible ways of cooking liver is boiling. Most often, for this process, the hostess uses the good old pot, and those who keep up with the times - the slow cooker. Let's take a detailed and step-by-step analysis of the nuances of cooking in these ways.

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

1. We clean a piece of the liver, which was chosen in advance, from the veins and film with a knife. To give it a softer and delicate texture after preparation, after cleaning, you need to wash and put in a bowl with milk or cold water for one hour.
2. Bring the pot filled with cold water to a boil.
3. To taste, you can add various spices and seasonings to the water.
4. Liver immersed in the water, which previously boiled.
5. If you use a whole piece, then cook for at least 35-40 minutes, with small slices of 15-20 minutes.
6. Salt add about five minutes before the end of boiling.
7. Willingness will help to check the knife or fork, piercing the liver: when a pinkish or red juice appears, do not remove from the fire for another 5 minutes; if light, we take out.

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

• prepare the product itself for further heat treatment - clean;
• grind into small pieces;
• place on a multicooker sieve, put on a bowl filled with water and close with a lid;
• select the mode "Steaming";
• the process lasts for 30 minutes;
• salt is added at the end, while the liver is still hot.

Buying beef liver in the present time is not difficult. In the sales points in front of us, it can be of two types - fresh or frozen. There is no significant difference in cooking, namely: when we are going to boil it, no.

Next, you follow the cooking tips that were provided earlier.

Nutritionists and pediatricians advise young parents to begin to introduce beef liver into the diet of their babies from 7-8 months. At this age, the taste of the 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 babies, and yet moms want so much that the child consumes this by-product in his diet, because it is a storehouse of vitamins. In this regard, there is often a question of how to properly prepare beef liver for a child under 1 year old and more, while retaining everything that is useful in it.

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

1. It is important, when preparing a beef liver for a small child, to be pre-soaked in milk. About one hour will be perfect.
2. No matter where you boil your liver, pot, or slow cooker, remember to 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 to taste and desire, you can add tomato paste (1 teaspoon), or sugar - 1 tablespoon will be enough. And our goal to remove foreign smell is achieved.
3. The product is recommended, in general, not to salt either in the process or after cooking.
4. After the product is ready, it is necessary to skip through a meat grinder or grind it with a blender, thus turning it into a uniform mashed potatoes.
5. You can give the child in its pure form or add vegetables.

Approximately an hour, and not so quickly have to cook in the case of using a whole piece. We check, as it was stated earlier: if there is a clear juice - it is ready, if not - cook for some time.

Above was provided information about the methods of cooking, cooking time of the liver, also wanted to help in the preparation of the product for children. In conclusion, it remains to share useful tips that can help resolve issues that may arise during the selection, storage and other difficult situations associated with beef liver.

• Buy this by-product fresh, chilled, try to avoid its frozen counterparts. Better if necessary freeze at home alone. Shelf life is up to 6 months.
• When choosing a component, pay attention to the color: it must be bright red, the surface is homogeneous, the smell is very clearly pronounced meat.
• Two days is the shelf life of the finished boiled product. And all this for a short time to store in the refrigerator, in a tightly closed container.
• In order not to be mistaken, choosing beef liver, remember its signs. The first - the film gives the surface smoothness, the second - the bile ducts, that is, what the liver is permeated with.

• Bitterness is the main and very significant drawback; unfortunately, it can spoil the taste of an already prepared dish. Soaking yourself in milk or water before boiling for about an hour will help protect yourself from this trouble. And also do not forget to remove all films and veins. If there is no time for this, and you are in a hurry, there is another solution - in the process of cooking, add a dairy product such as cream or sour cream to the water (the result will be similar).
• Salt only at the end, it will help to avoid rigidity.
• If after it seems to you that bitterness is still present, you can extinguish the product with vegetables, onions and carrots work well, a pinch of sugar also does not hurt. You can also use when extinguishing tomato ketchup or sour cream.
• Cook the liver for a minimum amount of time, otherwise it is possible to make it dry.
• If you decide to boil in small pieces, for example, for pies, then their thickness should be 1-1.5 centimeters.

We really hope that the article will help in solving various kinds of questions that may appear, will inspire the creation of new, delicious dishes, an integral part of which, and maybe a special highlight will be boiled liver of beef. Do not be afraid, experiment, cook, get not only vitamins, but also great pleasure from eating!

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