Delicious beef liver: a dietary recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The traditional "dietary theory" states that all the nutrients (vitamins, minerals and trace elements) that the body receives from food are most concentrated in fruits and vegetables. This is partly true, fresh fruits and vegetables are full of vitamins and minerals, but their micronutrient content does not always match what is found in meat and offal, especially in the liver.

It's amazing, but in some traditional cultures many centuries ago, only the internal organs of animals were eaten. Muscle meat, which people most often eat today, was much less appreciated. And special attention was paid to such offal as beef liver.

Diet recipe from it can be made quite simply, as this product cooks faster than meat.

Opinions and facts about the liver

Popular opinion against eating the liver is that it is the body's storage site for poisons. Although this statement is partly true, and one of the functions of a vital organ is to neutralize toxins, the liver does not contain them. Poisonous compounds that the body cannoteliminate, probably accumulate in fatty tissues and the nervous system. On the other hand, the liver is a storage organ for many important nutrients (vitamins A, D, E, K, B12 and folic acid, as well as minerals such as copper and iron). These compounds provide the body with some of the tools it needs to get rid of toxins.

Remember that it is very important to eat meat and organ meats from animals that have been raised in fresh pasture without hormones, antibiotics or commercial feed.

Recipes from history

If you search the archives for old cookbooks, you can find out that earlier many Europeans cooked dumplings, terrines, sausages and puddings from this offal. In addition, onions and beef liver were used as fillings in pies and pies. Diet recipes were also present.

Ancient sources even describe the use of the liver for thickening - raw, peeled offal was rubbed through a sieve and added to the sauce, which was then carefully heated, but not brought to a boil.

The liver recipe from a 1529 Spanish cookbook reads as follows: "Take an onion, cut it into very small pieces and fry it gently with fatty bacon. Then take the calf liver and cut it into pieces the size of half a walnut. Lightly fry with onions until it loses its color. Then take a piece of toasted bread crumb soaked in white vinegar, knead it well and dissolve it in sweet whitefault. Then strain through a woolen cloth. Add it to the onion and liver and mix everything in a saucepan. Add the cinnamon and cook until the mixture thickens nicely."

This dish looks appealing but is hardly dietary.

Beef liver diet dishes: recipes and descriptions

Nowadays, the emphasis is on proper nutrition, so it is important to choose he althier recipes. A good dish that falls under this category has been translated from an ancient Middle Eastern cookbook. Here it is worth paying attention to the addition of wonderful spices that are useful and have no contraindications, but are not usually used with the liver.

How to cook an ancient dish?

It will need the following ingredients:

• 500 grams of liver;
• 500 grams of soft beef or veal;
• half a teaspoon of tea s alt;
• 8 egg yolks;
• one and a half teaspoons of coriander;
• one and a half teaspoons of cumin;
• 3/4 teaspoon pepper (sweet if spicy food is contraindicated);
• one and a half teaspoons of cinnamon;
• 2 tablespoons of sesame oil;
• 1/4 cup lemon juice.

Bring three cups of water to a boil with 1/8 teaspoon s alt, add the meat and cook for 50 minutes. Shortly before the end of the time, in a separate container, mix another 3 cups of water with the same amount of s alt, bring to a boil and cook the liver (5-7 minutes). Pour out the water from both vessels,cut the meat and liver into pieces of 1-1.5 cm and 2.5-3 cm respectively, put in a bowl and mix with egg yolks and spices. Heat the oil and fry the mixture for about 4 minutes, pour over the lemon juice and serve.

This preparation produces tender and spicy beef liver. Diet cooking recipes often require the rejection of spicy ingredients. If this is the case for you, you can reduce the amount of spices or eliminate any of them.

Liver pate

As a dietary recipe, you can also consider a pate recipe from Scandinavia. Unlike French versions, Scandinavian ones usually do not contain alcohol or garlic and are smoother in texture.

To make the Diet Beef Liver Pate below, you will need:

• 300 grams beef or veal liver;
• 300 grams of lean pork (like tenderloin);
• 1 onion, finely chopped;
• 2 tablespoons butter (plus a little more for greasing the pan);
• 2 tablespoons bran flour;
• 300 ml milk;
• egg;
• a pinch of ground cloves;
• sea s alt and freshly ground pepper.

Cooking pâté

First of all, pork and beef liver should be cut into small pieces. The dietary recipe involves the rejection of adding fat, so your meat should be as lean as possible. Lightly grease the sides and base with butter.saucepan and set it aside.

Preheat the oven to 180 degrees. Grind the onion, liver and pork through a meat grinder 3-4 times, until a homogeneous mass is obtained. Melt the butter in a separate saucepan over moderate heat. Add flour to it and fry for a few minutes. Slowly pour in the milk, stirring, until the consistency of a thick, smooth sauce is reached. Add the chopped liver mixture and mix until the mass becomes homogeneous. Remove the saucepan from the heat and let it cool slightly. Mix with egg, ground cloves and add some s alt and pepper.

Pour the mixture into an oiled saucepan, place in a baking dish and fill the dish 2/3 with water. Place the pâté on the center rack in the preheated oven and bake in a water bath for an hour and a half. To check for doneness, insert a thin knife or toothpick into the center. When the pate is ready, the toothpick should be clean.

Remove the cooked dish from the oven and leave it to cool in the pan. When it has cooled, invert it onto a plate and serve as part of a buffet or use to make sandwiches. Many products are suitable for it - mustard, watercress, gherkins, grapes and chutney. They all fit together perfectly. This is a great way to answer the question of how beef liver can be cooked in the oven.

Dietary recipes are also present in traditional cuisine. What do they look like?

Russian version

Delicious liver recipe of traditional Russian cuisine is also suitable for diet food. How to cook liver with sour cream?

Ingredients:

• 1200 grams chopped liver (veal or beef);
• 2 onions (chopped);
• 1 cup sour cream;
• 4 tablespoons butter;
• 2 cups beef broth;
• 2 tablespoons freshly chopped dill;
• s alt and pepper.

Cooking

Rinse, pat dry and sprinkle each piece of liver with s alt and pepper. Dip in flour, fry a little on both sides in oil and remove from the pan. Fry the onion until golden, then layer the liver and onion in a deep, heavy-bottomed saucepan. Pour in beef broth, mix well and add sour cream. Combine all ingredients thoroughly and cover. Cook over low heat for 20 minutes. Uncover, stir well, cover again and simmer for another 10 minutes.

Remove the liver from the pan, arrange on separate plates and pour the sauce over the slices. Sprinkle with dill. This is a very good option for solving the problem of how beef liver can be cooked. The dietary recipe should be supplemented with a side dish in the form of boiled potatoes or rice.

Japanese recipe

The Japanese consider the liver an important part of the nutrition of pregnant women. The dish according to the recipe below is also considered very useful, despite the fact that incontains alcohol.

Ingredients:

• 1 kg beef or veal liver;
• 1 tablespoon grated ginger;
• 1 bunch Chinese onion;
• 2 tablespoons red miso paste;
• 2 tablespoons soy sauce;
• 1 tablespoon sake (rice wine);
• 1 tablespoon water;
• 1 teaspoon potato starch.

How can beef liver be prepared? Diet recipe (Japanese)

Cut the liver into bite-sized pieces and marinate in a mixture of soy sauce, miso, sake and ginger for 20 minutes. Then take it out of the sauce, dry it and lightly fry in a minimum amount of oil. Remove the liver from the pan and put finely chopped Chinese onion there. Then put the main ingredient back in, add the sauce used for pickling, and mix well. Add a spoonful of water, put a little potato starch, mix quickly and simmer until the liver is ready. Serve immediately.

Liver drink

As you can see, beef liver can be cooked in different ways. Diet recipes with photos suggest stewing and baking it, but can it be eaten raw? Liver drink was developed as a stress reliever. It will also be useful for people with low hemoglobin. For it you will need:

• 50 grams of raw beef liver, cut into tiny pieces and frozen;
• 1 glass of freshly squeezed tomato juice;
• juice 1/2 lime;
• 1-2 raw eggyolk;
• 2-4 tablespoons of coconut water;
• 1 tbsp raw cream;
• 1-2 teaspoons of bee pollen (optional).

Mix everything in a blender. You can add fresh papaya if you find the taste of the drink unpleasant. You can also soak the liver pieces in sour milk or lemon juice before freezing to reduce the strong flavor.