Plate of Fried Beef Liver
(click to enlarge)

Beef Liver, Fried


East Africa - Tanzania   -   Maini ya Ng'ombe ya kukaanga
Serves:
Effort:
Sched:
DoAhead:  		 2 w/rice
**
4 hrs
Prep		 A versatile dish, that can be served as an appetizer with French Fries or similar, as a meaty side dish for 4, or a main dish with rice or some form of potatoes.

1-1/2
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3
1/3
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1
1/2
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10
1/2
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3
1/4
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Beef Liver (1)
-- Marinade
Garlic
Ginger root
Cumin seed
Pepper, black
Salt
-- Onions
Onions
Ginger root
Cumin, ground  
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Oil
Water
-- Garnish
Parsley
PREP   -   (3-1/2 hrs - 40 min work)
  1. Strip off the membrane covering parts of the LIVER and cut out major plumbing (see Peeling). The membrane makes it a bit chewy and the large blood vessels are very chewy.
  2. Place Liver in the Freezer until quite stiff, but not hard - see Freezer.
  3. Slice Liver about 3/8 inch thick, removing any fat and obvious plumbing. Leave them quite large for frying.
  4. Soak Liver in water to cover with 1 t Salt for 60 minutes - see Soaking. Drain very thoroughly.
  5. Crush GARLIC and chop fine. Slice GINGER very thin and cut slices into threads. Chop threads fine. Mix.
  6. Grind Cumin Seed and Pepper.
  7. Mix together all Marinade items and massage into Liver. Cover with plastic wrap and refrigerate for at least an hour.
  8. Cut ONIONS in half lengthwise and slice about 1/4 inch crosswise.
  9. Slice GINGER very thin and cut slices into threads. Chop threads fine and mix with Onions.
  10. Grind CUMIN in your spice grinder and mix into Onions.
RUN   -   (20 min)
  1. In a wide sauté pan (3 quart) or other wide, moderately deep pan heat 3 T Oil to about 330°F/165°C. Add Liver slices in batches and fry turning as needed until very lightly browned on both side and just cooked through. This will go quickly - Do Not overcook. Remove from the pan and set aside in a bowl.
  2. At this point you can cut the slices to some other size and shape if you desire - see Serving.
  3. Stir Onions into the pan and fry stirring over moderate heat until cooked but still fairly crisp - don't overcook.
  4. Add 1/4 cup Water and bring to a boil. Stir in Liver just long enough to warm it up.
  5. Serve Liver with Onions, garnished with Parsley.
NOTES:

  1. Liver:

      The liver should be very smooth, evenly dark red and without defects. Pork liver could also be used, but in Tanzania only in some areas to the West due to the very significant Muslim population in most of the country. For details see our Beef Liver page.

  2. Peeling:

      This is the hard part, but the membrane makes the Liver chewy. Best to cut the liver in half crosswise and start peeling from there. It is not easy to start a peel from the edges. Pry up the edge of the membrane, then peel pulling with one hand and using fingers of the other under the membrane to loosen it from the meat. This method is "official" but our livers come from rather young beefs and the membrane can be too weak. If so, then I get under it with a razor sharp boning knife and shave it off. This job is likely to take you 25 minutes or so.

  3. Freezer:

      Liver is soft and slippery, and you need it sliced evenly thick for frying. This light freezing makes that possible. It will take at least 1-1/2 hours, until the outside is quite stiff but not hard, and you can still make a dent in it with a finger.

  4. Soaking Liver:

      Most recipes say to soak the Liver in 2 cups Milk or Buttermilk. Others say water with juice of one lemon or 2 T vinegar. Some don't soak it at all, resulting in a stronger flavor. I use salt based on a recent scientific study in China that showed 1% Salt solution for 60 minutes was very effective - longer than 60 minutes was not as effective. This has proven successful for me.

  5. Serving:

      If the slabs are served at full size, provide a fork and steak knife. They are tender, but the knife allows cleaner cutting than trying to break them up with a fork. For an appetizer or side dish you can cut them into strips and serve with lemon wedges.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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