How to marinate beef liver before frying. Cooking method in garlic marinade

18.11.2019

Perhaps only the lazy did not speak about the benefits of offal. And how many delicious dishes you can cook from them! Today we will look at how to fry beef liver to make it tender and juicy. We offer a selection of several simple recipes.

Cooking class from experienced chefs

How to roast beef liver properly? There are some simple secrets here:

When frying offal, you need to use a breading mixture, for example, sifted flour or crackers. Then the liver will be soft inside.
How much time to fry beef liver? The rule is simple: the less time the offal is fried, the softer and tastier it will be. The main thing is not to overcook the liver, as it will be covered with a very thick crust.
If there are no tomatoes, add tomato paste or thick juice to the dish.
Add a little freshly squeezed lemon juice to the marinade or bread mixture. This will help preserve the juiciness of the offal and add a savory flavor to the dish.
It is better to soak the liver in purified water or milk before frying.

The classic and easiest recipe

First, let's look at how to properly fry beef liver with onions. This recipe has long been considered a classic and very easy to use.

Composition:

0.5 kg of beef liver;
1-2 onions;
½ tsp table salt;
sifted flour;
refined vegetable oil.

Preparation:

Advice! To make it easier to remove the film and cut the liver, freeze it slightly. There is one more secret - pour boiling water over the offal.

On a note! You can complement the taste of fried liver sour cream sauce and a variety of vegetables.

Tender and juicy liver chops

How to fry beef liver so that it is soft? Try flavorful and juicy chops. Their recipe is simple, and you can make in a matter of minutes delicious lunch either dinner.

Advice! Since the liver will need to be beaten off, it should not be completely thawed. Frozen by-product is easier to work with.

Composition:

0.5 kg of beef liver;
1-2 eggs;
sifted flour;
salt;
refined vegetable oil;
ground black pepper.

Preparation:

Attention! It's easy to check if your liver chops are ready: pierce them with a fork. If clear juice is released without bloody impurities, then the dish is ready.

Fry steaks with a spicy sauce

Consider another interesting way to fry beef liver in a frying pan. The highlight of this dish is the onion and bacon sauce. This dish is best served with a potato side dish.

Composition:

0.5 kg of beef liver;
50-70 g bacon;
1-2 onions;
½ tbsp. sifted flour;
salt;
milk;
ground black and cayenne pepper;
30 g soft butter;
refined vegetable oil;
1 tbsp. purified water;
2-3 st. l. guilt.

Preparation:

Attention! You need a little oil as the bacon will release fat.

The secret of this dish lies in the mustard, with which we will grease the liver pieces right in the pan. Mustard will work a real miracle not even with the most delicate offal.

Composition:

¼ Art. sifted flour;
0.5 kg of beef liver;
salt;
ground black pepper;
2 tbsp. l. refined vegetable oils;
2 tbsp. l. soft butter;
2-3 st. l. any mustard.

Preparation:

Wash the offal, dry and cut into 1 cm thick pieces.
Sift the flour and mix with ground pepper and salt.
Dip each piece of liver in flour on all sides.
Heat vegetable oil and butter in a frying pan.
Fry the liver slices until golden brown.
Then grease them on both sides with mustard. Fry for another 2-3 minutes on each side.
This liver goes well with mint sauce, potatoes and tomatoes.

Once I was visiting a friend's house, and her mother pampered us with an amazing dish. It was a liver with soda, the recipe for which I immediately rewrote.

I was not a big fan of liver (no matter what kind of liver it is, chicken, beef, etc.). Bitterness, harshness, and the very appearance did not evoke an appetite. My family reacted negatively to such a dish, and it lay in the refrigerator until I took it out to the yard cats. So they quickly swept away my concoction.

Having tried this miracle in correct preparation, I changed my mind abruptly, and now my family regularly eats this juicy, incredibly tasty fried masterpiece. The liver becomes so soft and delicious that it is difficult to come off. If you try to cook this offal according to the recipes I offer, then the dishes made will surely become a favorite in your family.

Marinade for the liver with soda

To get awesome recipe, it is not at all necessary to spend a lot of time. The liver will lose its bitterness, and the pieces will become juicy and appetizing if you follow the cooking method I suggest. All you need, in addition to the main ingredient (beef offal), is:

flour;
salt as well as baking soda;
pepper;
oil for frying.

The liver (I take 1 kg) should be cut into small slices, put in a deep container and add soda (2 tablespoons). Mix everything well and leave the mass for 2 hours. After that, we wash the offal well and add a small amount of salt to the composition (I put 1.5 tsp, it turns out not very salty) and black ground pepper. The product is ready for frying. It is enough to dump each lump in flour and put them in a preheated pan. Frying should be no more than 15 minutes, this is enough to make the cooked product deliciously tasty.

Liver marinated in soda and milk

It was this recipe that my friend's mother gave me, after which I found many other ways to cook liver with soda. We will get to know them later, and now I will tell you an option perfect cooking offal, which also uses a soda solution. This recipe can be used to cook pork and any other liver.

Prepared using the following ingredients:

offal - 0.5 kg;
milk - 200 ml;
sodium bicarbonate - 1 tsp (with a slide);
spices, black pepper and salt;
oil for frying.

To begin with, you should make a light marinade by diluting the baking soda in the specified amount of milk. Rinse the main ingredient, cut into pieces (about 1 cm) and soak in the prepared liquid, leaving for 3 hours. Then the liver must be rinsed and salt well. Ground black pepper is also added here, and everything is thoroughly mixed. Dip the finished slices in flour and fry on both sides until cooked.

Liver with garlic and baking soda

With the help of soda and garlic, you can cook an offal that has a soft and surprisingly pleasant aroma, the trail of which will "drive" the whole family to the kitchen. I also use this recipe often, so it has been tested several times, and if you want to surprise your guests, use it without fail.

Required Ingredients:

Preparing such a liver with soda is very simple:

The marinated pieces should be fried until golden brown (takes about 3-4 minutes on one side). This is quite enough, especially if soaked overnight. As soon as the dish acquires an even ruddy shade, it should be sprinkled with previously cooked onions. After that, the almost finished masterpiece should be covered with a lid and kept on low heat for no more than 5 minutes.

All the mentioned recipes for making liver with soda are the most successful. Fragrant, very soft without a bitter taste, covered with a crispy crust, will appeal to any gourmet.

Nutritionists recommend eating the liver every week, and if you did not do this because of the unpleasant taste, then the described cooking methods will delight you, because they radically change the perception and quality of the finished dish. Be sure to try to cook masterpieces according to the recipes described, and you will be pleasantly surprised by the results obtained.

Beef liver - no doubt very useful product... But it is not always possible to cook it to your liking. Although each of us has our own little secrets and favorite recipes.

The marinated liver is very soft and juicy. Even when cold, it is eaten with pleasure.

But no matter how hard the hostess tries, the liver turns out to be harsh. Therefore, they say "for an amateur": not all household members are eager to taste it. And this is where such irreplaceable and familiar baking soda comes to our rescue.

The benefits of beef offal

The liver is a by-product from which housewives love to cook dishes both on weekdays and on holidays. It is an ingredient in many dishes and is often served with a side dish. Even a simple menu takes on sophistication with her participation. In addition, it is highly digestible and low in fat. It can be characterized in three words: tasty, healthy, inexpensive.

The rich composition will give strength, vigor and health:

amino acids: the building blocks of which protein is built;
a large amount of vitamins, among which vitamins C and B2 occupy the first place in concentration, but the most important liver vitamin is A, 400 g of beef liver will provide it daily requirement;
mineral elements, among them selenium stands out - a powerful antioxidant that reduces the risk of malignant tumors and diseases of the cardiovascular system.

Beef liver contains 18% protein, 5.3% carbohydrates and only 3.7% fat. The total calorie content of 100 g is 127 kcal. It is recommended for the treatment of a number of diseases.

Almost Stroganov style soft liver recipe

This recipe isn't easy, but it's worth it. Cook and see for yourself. We use as necessary components:

500 g of beef liver.
3 tbsp. l. vegetable oil.
2 tbsp. l. flour.
2 heads onions.
1 tbsp. l. tomato paste.
450 g sour cream.
1/3 cup sodium bicarbonate.
salt, sugar, spices - to taste.

The fewer films and ducts, the softer the liver is.

The cooking secret is as follows:
We wash the offal, clean it from films and cut it into small pieces, put it in a container and add soda powder to make it soft and tender. Mix thoroughly and refrigerate for 30 minutes.
After that, rinse the pieces, salt, pepper, bread in flour and fry over hot "fire" for 3 minutes. Then add the pre-chopped onion and fry for another 5 minutes. In another pan, heat the flour until creamy and pour it over the liver. Bring to a boil, stirring with tomato and sour cream. Simmer for a few minutes.

Taste it. Salt or add spices as you like. Sprinkle with herbs on top.

The culinary way "couldn't be easier"

Not always, for a dish to turn out delicious, you need to conjure "30 years and 3 years" over it. It is enough to find a simple recipe and learn how to use it. For cooking, we need beef liver, soda powder, flour, salt and pepper. Don't forget cooking oil.

Cut the offal into small pieces and dip in baking soda.
Let stand for a couple of hours.
Sprinkle with salt and pepper.
Rinse well and bread in flour.
Put in hot oil and fry for 15 minutes.

Everything, the dish is ready, you can try. Thanks to soda, the liver acquired a spongy structure and became tender.

Unusual and tasty

This recipe gives the offal the smell of meat, "killing" the specific smell. And if we add to this that it turns out to be tender and tasty, then immediately there is a desire to cook it.

It is necessary to fry the liver in a well-heated frying pan.

We use a grocery set:

1 kg of beef liver.
2 eggs.
Several garlic cloves.
1 tsp baking soda.
Salt and sugar to taste.
1 onion.
A little flour and vegetable oil.

Rinse the liver, chop it and put it in any convenient container. Let's add the main ingredients: salt, sugar, eggs, soda, chopped garlic. After mixing the ingredients, we put them in a cool place for an hour.

Mix again, roll in flour separately, one piece at a time, and fry. We take out and fry the onion rings in the same oil. Then put the onion on top of the fried liver. So cook fried liver with a bow is not difficult!

The offal can be kept in the refrigerator for more than one hour, but for a longer time - it is better saturated with spices and becomes softer thanks to sodium bicarbonate.

Cooking method in garlic marinade

You can cook liver offal using different marinades. It all depends on your taste and desire. We will try to cook spicy dish v garlic sauce... Already while you are cooking it, your appetite increases tenfold!

The recipe cannot be called simple, and the amount of ingredients is not small, but cooking the liver in a marinade with soda is worth it. Have to take:

600 g of beef liver.
Egg.
1 tsp. salt and sugar.
0.5 tsp sodium bicarbonate.
Several cloves of garlic.
1 head of onion.
A little oil and flour.

We wash the liver thoroughly, cut it into large pieces, simultaneously removing the film. Then we prepare the marinade: mix the egg with soda, sugar and salt, add chopped garlic. The marinade should be left in a cool place for a couple of hours (you can overnight).

Garlic marinade gives the liver a unique flavor

Fry the onion in half rings. While it is fried, we bread the liver pieces in flour. Remove the onion, fry the liver in the same oil for 3 minutes. Then stir with onion and leave on low heat for 3-5 minutes. Convinced that preparing a dish is not that difficult?

You can check the readiness of the dish as follows: if you cut the liver, then inside it should not be red.

Method with soda and milk

Delicate liver can be prepared without bitterness with baking soda and milk. This is a simple recipe with a small amount of ingredients: half a kilogram of offal, 200 ml of milk, 1 tsp. soda, flour for breading, salt and spices to taste.

Step by step instructions:

Cut the liver into small slices up to 1 cm.
Dilute the soda powder in milk and soak the original product in it for 2-3 hours.
We rinse thoroughly, washing away the remaining soda.
Salt the liver slices, pepper, roll in flour.
Fry hot vegetable oil on both sides until done.

You will get a delicious dish: the most delicate liver slices that melt in your mouth.

Don't neglect these recipes. They are not that difficult, and the taste and benefits will pay off. Don't forget about baking soda, because you want a delicate product. And, perhaps, your family will soon have a new favorite dish.

Today everyone knows that beef liver shashlik is a wonderful dish for households and guests. Making it is not as difficult as you might think. What are the recipes for its preparation and secrets? More on this and more below.

Beef liver shashlik on the grill

Would you like to treat your guests to a delicious barbecue? Cook it on the grill for special recipe, which we will describe below.

How to make?

How to cook in a fat pad

There is nothing more beautiful than a liver cooked in own juice with the addition of a fatty mesh. How to cook a truly worthy dish, we will describe below.

Required Ingredients:

beef liver - 480 grams;
beef fat mesh - 280 grams;
spices to taste.

Cooking time: 50 minutes.

Caloric content per 100 grams: 210 kcal.

How to cook?

Cut well-washed liver into large pieces. Roll each piece well in spices for meat.
We take the fat mesh and cut it into pieces so as to completely cover each piece of the liver.
We wrap the liver in fat, thereby obtaining small envelopes.
We take out a baking dish and cover it with cooking paper.
We put the future kebab on paper. Moreover, each piece must be at a sufficient distance from the other.
Cooking kebabs in the oven at 200 degrees 35 minutes.
As soon as it appears mouth-watering aroma and beautiful color, you can take out the dish and serve it on the table.

Cooking recipe in a wine marinade

Barbecue marinated in wine is one of the most beautiful and delicate dishes. How to prepare it, read below.

Required Ingredients:

beef liver - 460 grams;
onions - 5 pieces;
table red wine - 1 bottle;
olive oil - 2 large spoons;
lemon - 0.5 pieces;
spices to taste.

Cooking time: 5 hours 40 minutes.

Caloric content per 100 grams: 205 kcal.

How to cook?

Marinate the liver first. To do this, cut it into large pieces, salt everything well, pepper and put in a saucepan.
Top it with onion sliced into rings and lemon wedges.
Pour oil and wine into the prepared mass. Cover the pot with a plate and place a press on top of it.
Marinate for 5 hours. Next, cook the kebab with onions in the oven in a special form or on the grill on skewers. The cooking time will depend on the method chosen. So, in the first option, cook for 30 minutes, and in the second - 15 minutes.
Serve with lemon and onion.

Beef liver shashlik in sour cream

There is nothing better than liver cooked with the addition of sour cream. With such a dish you can surprise guests and please your household. We will describe this step by step below.

Required Ingredients:

beef liver - 530 grams;
onions - 8 pieces;
sour cream - 45 milliliters;
cilantro - 1 bunch;
ground herbs - to taste;
spices to taste.

Cooking time: 3 hours 45 minutes.

Caloric content per 100 grams: 225 kcal.

Cooking stages:

Coarsely chop the offal. Sprinkle it with dry herbs and other spices. Mix everything well and put in a saucepan.
Cut the onion into rings and put it on the liver. Next, put fresh herbs on it and pour sour cream over everything.
Mix everything again and leave it under closed lid for 3 hours.
We fry the beef in the oven at 220 degrees for 25 minutes. Serve the cooked dish with fresh cilantro.

Mushroom recipe

Mushrooms with meat - perfect combination for fragrant and the most delicate dish... Can be done best kebab... Consider detailed recipe below.

Required Ingredients:

beef liver - 650 grams;
champignons - 390 grams;
beef lard - 220 grams;
onion - 4 pieces;
olive oil - 3 large spoons;
spices to taste.

Cooking time: 5 hours 45 minutes.

Calories per 100 grams: 250 kcal.

How to cook?

An appetizing dish is very easy to prepare. First, we also take my beef liver. Cut it into medium pieces. Each of them will get wet in spices.
We cut the washed champignons and salt them. Moreover, it is important to cut into large pieces in length.
Slice the bacon thinly and leave it aside.
Marinate the liver in olive oil with chopped onion rings for five hours.
We take skewers and string the liver one by one, then - lard, and then - mushrooms and onions. This will make something like a canapé.
We fry the kebab over birch or oak coals for 10-15 minutes. It is important not to overexpose it.
When ready, transfer the liver to a serving plate and serve to your family or guests.

BBQ with vegetables

There is no better barbecue in Caucasian cuisine. Today it is made from absolutely any type of meat. Below we will consider the preparation of a traditional Caucasian aromatic dish from beef liver.

Required Ingredients:

beef liver - 650 grams;
onions - 7 pieces;
carrots - 3 pieces;
soy sauce - 350 milliliters;
spices to taste.

Cooking time: 5 hours 30 minutes.

Caloric content per 100 grams: 215 kcal.

How to cook?

We marinate the future masterpiece. We take the liver and cut everything medium, not very fine.
Next, take the onion and cut it into thin rings. In this case, you can take any bow.
Lubricate each piece of liver with spice and soy sauce.
Coarsely chop the carrots.
Lay in layers: meat, onions, carrots. We make a press and marinate the beef for five hours.
Fry beef shashlik with vegetables on skewers until cooked. We serve to the table.

Beef liver is a product that should be carefully selected. Spend a little more time choosing it to get a decent product. The liver should have a rich shade and not give off in the urine of the animal.
When choosing, you should pay special attention to the structure of the offal. Press your finger down on it. If a dent remains, the liver is not suitable for cooking.
To get a pleasant delicate taste of the liver, marinate it in kefir. And take kefir with a low fat content.
When choosing, carefully look at its color. If the liver is too dark, do not take it, as this indicates that the animal was old and sick.
Use grapevine instead of skewers. It is with her that the best dish is obtained.
To obtain a fragrant and delicious food do not use liver that has already been frozen. It will taste bad.
Do not use vinegar when marinating. He not only interrupts delicate taste liver, but also destroys all its beneficial properties.
Do not overexpose the kebab on the coals and in the oven. Such a dish will contain dangerous carcinogens that negatively affect human health.
Try to wear gauze with water or a respirator on your face while cooking. The fact is that during the preparation of a traditional Caucasian dish, hazardous substances are released that negatively affect health.
Pickle everything in herbs that are rich in various antioxidants and micronutrients. They will be passed on to the liver and make it more useful.
In order to make the kebab juicy, saturated with the delicious smell of wood, use branches of birch, grapes, oak, apple or pear.
Try not to press kebabs closely to each other, so that it roasts well and gains a wonderful taste.
Use seasoning for meat and water everything actively with lemon to make the liver much juicier and softer.

The video shows the recipe for cooking itself delicious kebab from the liver: