Saturday, December 3, 2011

Beef liver dumplings

I know right up front that this will not be to the liking of many of my followers. All I can say is I bring you the stuff I do. Don't do as I say and don't do as I do. Just give this a read with an open mind and let me know what horror stories it brings back about liver experiences. Maybe we'll do a book!! LOL

1 lb beef liver, cleaned of all naughty bits and cut into 2 inch pieces
½ cup milk
2 Tbs hot sauce
3 slices bread
cream or half and half
1 egg, lightly beaten
salt and pepper to taste

Soak the liver in the milk and hot sauce for a few hours. Drain and pat dry with paper towels. Place in the food processor with the bread. Pulse and add cream or half and half, salt and pepper, and the egg to get a proper texture – not too wet, not too dry. Form a little patty and saute it for a couple of minutes so that you can taste for seasoning and adjust as necessary.

Make a braising liquid by using chicken or beef broth and 2-3 Tbs tomato paste. Make enough liquid to come up about 2/3 of the way on the meatballs. Bring to a simmer, cover, and cook very low and slow for 10-12 minutes until done all the way through. Serve over pasta or rice or Israeli couscous. Drizzle some of the tomato liquid over the top.


Unknown said...

Oh My God!!! This is simply perfection on a plate. I say get rid of those fools who don't love liver and get new fools who do! I shall be trying this soon. Thanks for the inspiration x

Unknown said...

I am totally game for this! Put a plate of those dumplings in front of me and I would devour them! Might even throw a few elbows if I thought someone else would take some :) Sounds really good, my friend!

Angie's Recipes said...

I don't think I ever had beef looks very tempting!

Kitchen Belleicious said...

This looks so interesting. Might have to talk the hubs into eating it by calling it a different name or something but I do love the idea!

Shu Han said...

i must be one the weird people who have never tried dumplings, but have tried and love liver! this sounds delicious!

Chris said...

If someone does not care for plain beef liver, would this preparation be more tolerable, do you think?

I never liked liver on its own but this seems different enough that I might like it.

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