Delicious beef liver: dietary recipe

Traditional "diet theory" claims that all the beneficial substances (vitamins, minerals and trace elements) that the body receives from food are most concentrated in fruits and vegetables. In part this is true, fresh fruits and vegetables are full of vitamins and minerals, but the content of trace elements does not always correspond to what is in meat and by-products, especially in the liver.

This is amazing, but in some traditional cultures, centuries ago only the internal organs of animals were eaten. Muscular meat, which people often eat today, was valued much less. And special attention was paid to such by-products, as beef liver.

A dietary recipe from it can be made quite simply, since this product is cooked faster than meat.

Opinions and facts about the liver

A popular opinion against eating liver is to believe that it is a storage place for poisons in the body. 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, which the body can not eliminate, probably accumulate in fatty tissues and the nervous system. On the other hand, the liver is the organ of storing 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 tools necessary to get rid of toxins.

Remember that it is very important to eat meat and animal by-products of animals that were grown on fresh pasture without hormones, antibiotics or commercial feeds.

Recipes from history

If you look in the archives of old cookbooks, you can learn that earlier many Europeans cooked dumplings, terrines, sausages and puddings from this by-product. In addition, as a filling in pies and patties used onions and beef liver. Dietary recipes were also present.

Ancient sources even describe the use of the liver for thickening - the crude purified by-product was wiped through a sieve and added to the sauce, which was then thoroughly heated, but not brought to a boil.

The liver recipe from the Spanish cookbook of 1529 is as follows: "Take the onion, cut it in very small pieces and gently fry it with fat bacon." Then take the calf liver and cut it into pieces as large as half a walnut. Do not lose your color, then take a piece of toasted bread crumb soaked in white vinegar, stir it well and dissolve it in a sweet white wine, then strain through a wool cloth.Add it to the onion and liver and mix everything In a saucepan, put the cinnamon and cook until the mass is well thickened. "

This dish looks attractive, but it can hardly be called dietary.

Dietary dishes from beef liver: recipes and descriptions

At present, special emphasis is placed on proper nutrition, so it is important to choose healthier recipes. A good dish, falling under this category, was translated from an ancient Middle Eastern cookbook. Here you should pay attention to the addition of wonderful spices that are useful and have no contraindications, but usually not used with the liver.

How to cook an ancient dish?

It will require the following ingredients:

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

Bring three cups of water to a boil with 1/8 of a teaspoon of salt, add the meat and cook for 50 minutes. Shortly before the end of time in a separate container, mix 3 more glasses of water with the same amount of salt, bring to a boil and cook the liver (5-7 minutes). Pour the water from both vessels, cut the meat and liver into pieces 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 lemon juice and serve.

With this preparation, you get a tender and spicy liver of beef. Dietary cooking recipes often require the rejection of sharp ingredients. If your case is exactly this, you can reduce the amount of seasonings or discard any of them.

Liver paste

As a dietary one, you can also consider the recipe for pate from Scandinavia. Unlike the French versions, Scandinavian usually do not contain alcohol or garlic, and they have a smoother texture.

To prepare a dietary pate from beef liver, the recipe of which is set out below, you will need:

• 300 grams of beef or calf liver;
• 300 grams of lean pork (for example, tenderloin);
• 1 onion, finely chopped;
• 2 tablespoons butter butter (and a little more to lubricate the form);
• 2 tablespoons flour with bran;
• 300 ml of milk;
• egg;
• Pinch of ground cloves;
• Sea salt and freshly ground pepper.

Preparation of pâté

First of all, they must be cut into small pieces of pork and beef liver. The dietary recipe suggests a refusal to add fat, so your meat should be as lean as possible. With butter slightly lighten the sides and bottom of the pan and set it aside.

Preheat the oven to 180 degrees. Grind onions, liver and pork through a meat grinder 3-4 times, until a homogeneous mass is obtained. Melt the butter in a separate saucepan with moderate heating. Add flour to it and fry for a few minutes. Slowly pour the milk, stirring, until it turns out the consistency of a thick smooth sauce. Add the mixture of crushed liver and mix to make the mass uniform. Remove the pan from the heat and allow it to cool slightly. Mix with egg, ground clove and add a little salt and pepper.

Pour the mixture into a greased pan, put in a baking dish and fill the mold with water for 2/3. Put the pate on the central shelf in a preheated oven and bake in a water bath for an hour and a half. To check it for readiness, 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 a saucepan. When it cools down, turn it over on a plate and serve as part of a buffet or use it for making sandwiches. Many products are suitable for it - mustard, watercress, gherkins, grapes and chutney. All of them are perfectly combined. This is a great way to answer the question of how the liver of beef in the oven can be cooked.

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

Russian variant

A delicious liver recipe of traditional Russian cuisine is also suitable for dietary nutrition. How to cook liver and sour cream?

Ingredients:

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

Preparation

Rinse, dry and sprinkle each piece of liver with salt and pepper. Dip into flour, lightly fry on both sides in oil and remove from the frying pan. Fry the onions until golden, and then layer the liver and onions in a deep saucepan with a thick bottom. Pour beef broth, mix well and add sour cream. Thoroughly combine all the ingredients and cover with a lid. Cook over low heat for 20 minutes. Open, stir well, cover and simmer 10 more minutes.

Remove the liver from the pan, place on separate plates and pour the sauce over the sections. Sprinkle with dill. This is a very good option for solving the problem, as can be cooked beef liver. 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 nutrition for pregnant women. The dish on the following recipe is also considered very useful, despite the fact that the composition contains alcohol.

Ingredients:

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

How can beef liver be cooked? Dietary Recipe (in Japanese)

Cut the liver into pieces in the size of one bite and marinate in a mixture of soy sauce, miso, sake and ginger for 20 minutes. Then remove it from the sauce, dry and lightly fry in a minimal amount of butter. Remove the liver from the frying pan and place a finely chopped Chinese onion. Then again put the main ingredient, add the sauce used for pickling, and mix well. Add a spoonful of water, put a little potato starch, mix it quickly and simmer until the liver is ready. Serve on the table immediately.

Liver drink

As can be seen, beef liver can be cooked differently. Dietary recipes with photos suggest its extinguishing and baking, but can it be eaten raw? The liver drink was developed as a means to relieve stress. It will also be useful for people with low hemoglobin. It will be necessary for him:

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

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