Learn how to cook ox liver well and you have an economical option for your recipe book. This ox liver recipe ensures tenderness and an intense, delicious flavour.
- Serves 4
- Preparation time 15 mins
- Cooking time 10 mins
- Ox Liver
- 200-300ml milk
- 2 large onions (peeled and cut into 3mm rings)
- 100-120g plain flour
- Sufficient oil for frying
- 1-2 tbsp olive oil
- 20g butter (cut into 0.5cm cubes)
- Fine sea salt and freshly milled black pepper
- Remove the liver from the packaging and soak in the milk for 10-15 minutes.
- Coat the onions rings in flour, tap off any excess and carefully deep fry in 2-3 batches (the oil should be approx 170°C) until golden and crisp.
- Use a slotted spoon to remove the onion rings from the hot oil and leave on kitchen paper to soak up any excess oil before setting aside.
- Remove the liver from the milk and pat dry with kitchen paper. Coat the liver with flour and tap off any excess. Heat the oil and butter in a frying pan on a medium heat and sear the liver on both sides for 1-1½ minutes per side.
- Remove from the pan and arrange with the onion rings on preheated plates, season with salt and pepper.
- To serve, drizzle the liver with the remaining pan juices.
- Serve with whipped potatoes and cream spinach.
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Ox LiverAs low as £2.00 Regular Price £2.00
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