How to Cook Liver
Rich and tasty, this nutritional superstar is a one-pan wonder that cooks in minutes.
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By Alice K. Thompson for Food Network Kitchen
Alice is a contributing writer and editor at Food Network.
Liver is lean, delicious and a nutritional powerhouse. It’s also among the least-expensive beef products at most markets, so it pays to get to know it better. While it used to be in the dinner rotation in many households, the popularity of liver has fallen so much that today many Americans don’t know what it tastes like and some supermarkets no longer carry it. Seek it out and you may be surprised by how quick, easy and tasty it is to cook. All you need is one pan and a few minutes.
What Is Beef Liver?
Beef liver and calf’s liver are organ meats attached to the abdominal cavity of the cow. The liver has four lobes and is a shiny, deep maroon color.
Liver is extremely nutritious and less expensive than most beef products. It’s very lean, so it’s most often pan-seared quickly to brown and keep it from drying out, although it can also be baked, braised, grilled or made into paté or liverwurst. A single liver weighs about 10 pounds, so it’s usually sold in lobes or sliced.
Beef Liver vs. Calf’s Liver
The difference between beef liver and calf’s liver is the age of the animal. Calf’s liver comes from animals under a year old and beef liver comes from animals a year or older. Calf’s liver generally has a milder flavor and softer texture, although proper cooking and flavoring is the single-most important factor in how liver tastes. Additionally, the terms beef and calf’s liver are sometimes used interchangeably, so don’t focus too much on the label.
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Is Beef Liver Nutritious?
Liver is particularly nutrient-dense, so much so that’s it’s often referred to as a superfood. It’s much lower in fat and higher in protein than muscle meats and includes high amounts of iron, zinc, vitamin A and B vitamins. Liver is a source of cholesterol, so be mindful if cholesterol levels is a major concern.
In both animals and humans, liver performs the function of processing toxins and making them easy for the body to excrete. For this reason some people believe that beef liver is itself high in toxins, although this is not supported by evidence. If you’re concerned about unwanted elements in your animal proteins, buy antibiotic-free and organic meats.
How to Cook Liver
Liver is very lean, so brief, intense heat, such as pan-searing, is recommended to keep it tender. Combining it with onions is also very popular.
If you’ve had liver that’s unpleasantly gamey and dry the chances are that it was overcooked. Properly prepared it should be mildly sweet and earthy and have a luscious, soft interior that contrasts nicely with a browned crust. Cooking liver is quick and easy and takes just one pan.
How to Pan-Fry Liver
Step one: Prep the cut. If your cut has a membrane attache, separate it by using a paring knife to cut through it and peel it off. You can slice the liver, cut it into big chunks or cook it whole; if slicing, leave pieces at least 1/2-inch thick so they don’t dry out while cooking.
Step two: Marinate. Place the liver in a shallow bowl and add enough buttermilk or milk to just cover it. Leave to soak at least 30 minutes or up to 3 hours to mellow the flavors.
Step three: Season. Drain the liver and pat it dry. Season it with salt and pepper and any other spices you like. Dip it in flour and shake off excess; this will help it form a nice browned crust during cooking.
Step four: Pan-fry over medium-high. Heat oil in a heavy skillet over medium-high heat. Add liver slices (work in batches if necessary) and cook until browned on one side. Flip and cooked the other side just until browned. Cooking time will vary, but should be minutes. The liver should be pink in the middle and no more than medium.
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How to Cook Liver and Onions
This is one of the most popular way to prepare cow or calf's liver.
Step one: Prep the cut. If your cut has a membrane attache, separate it by using a paring knife to cut through it and peel it off. You can slice the liver, cut it into big chunks or cook it whole; if slicing, leave pieces at least 1/2-inch thick so they don’t dry out while cooking.
Step two: Marinate. Place the liver in a shallow bowl and add enough buttermilk or milk to just cover it. Leave to soak at least 30 minutes or up to 3 hours to mellow the flavors.
Step three: Sauté the onions. Melt butter or heat oil in a large skillet over medium heat. Add thinly sliced onion and season with salt and pepper. Cook, stirring frequently, until the onions are softened and golden. Transfer to a plate.
Step four: Season. Drain the liver and pat it dry. Season it with salt and pepper and any other spices you like. Dip it in flour and shake off excess; this will help it form a nice browned crust during cooking. Wipe out the skillet.
Step five: Pan-fry over medium-high. Heat oil over medium-high heat. Add liver (work in batches if necessary) and cook until browned on one side. Flip and cooked the other side just until browned. Cooking time will vary, but should be minutes. The liver should be pink in the middle and no more than medium.
Step six: Add the onions. Return the onions to the skillet with the liver to reheat. You can add a little beef broth if you like to form a gravy.
Want to move beyond basic pan-searing? Here’s Emeril Lagasse’s slightly elevated take on liver and onions, Calves Liver with Bacon, Caramelized Onions and Sherry. You just might consider putting this, or your own liver creation, into your regular dinner rotation.
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