BRAISED BEEF WITH GRAVY-LIKE SAUCE AND VEGETABLES
Steps:
- Start preheating the oven to 350F.
- If you like garlic and want to add a couple of full heads, it's a creamy deliciousness once cooked, do as follows. Remove as much loose skin as you can. Cut off about a quarter to one third from one end. Garlic heads will go in the braising pan later, while some of the cut off pieces can be used in this recipe in place of the two required garlic cloves and the rest can be saved for other uses.
- Heat the olive oil with two tablespoons of butter in a braising pan over medium-high heat. Add the beef and brown on all sides. Remove the meat from the braising pan and set aside.
- Add the onions, mushrooms, shallots, carrots and leeks. Saute until the vegetables are slightly softened, about 4-5 minutes. Add the minced garlic and continue sauteing for another minute.
- Add the remaining two tablespoons of butter and let it melt, while constantly stirring. Turn the heat down to low. Have the broth ready. Add the flour and stir briskly until it is fully incorporated. Pour in the broth, turn the heat up to medium high and let the liquid mixture come up to a boil. Reduce heat to medium and simmer, constantly stirring, until the mixture starts to thicken. It shouldn't take long, less than a minute. Remove from heat.
- Add the pepper and nutmeg, stir, then salt to taste. Stir in the red wine vinegar. The sauce may taste a little too tart right after you add the vinegar, but it will be perfect by the time it's done cooking.
- Nestle beef pieces and garlic heads, if using, in the sauce, spreading them out evenly. If using, place the garlic bulbs cut side up. Garlic smell can be quite strong, so add those bulbs only if you love garlic and have a good ventilation in the kitchen. If you place it cut side down, the sauce will get infused with garlic too much.
- Cover and braise in the oven at 350F for 3-4 hours. I think the beef only gets better if cooked a little longer.
- Serve with freshly made mashed potatoes, garnish with chopped fresh herbs, and enjoy.
Nutrition Facts : Calories 511 kcal, Carbohydrate 13 g, Protein 28 g, Fat 38 g, SaturatedFat 15 g, Cholesterol 115 mg, Sodium 625 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
BRAISED BEEF LIVER WITH VEGETABLES II
Make and share this Braised Beef Liver With Vegetables II recipe from Food.com.
Provided by Traci Jeff Poole2
Categories Beef Organ Meats
Time 1h30m
Yield 1 pan
Number Of Ingredients 10
Steps:
- Heat the drippings in a heavy skillet. Brown the liver, onions, celery.
- Put it into a greased casserole; add the stock and salt. Place the bacon strips on top of the liver.
- Cook uncovered in a 350* oven for 30 minutes.
- Next, add the potatoes and carrots. Return to the oven, covered and cook until the vegetables are done. **About 45 mins**.
- Remove the cover and continue baking until the bacon strips are crispy.
Nutrition Facts : Calories 4075.1, Fat 133.3, SaturatedFat 47.6, Cholesterol 4481.6, Sodium 3071.7, Carbohydrate 341.4, Fiber 39.3, Sugar 28.6, Protein 363.6
ABSOLUTE BEST LIVER AND ONIONS
This recipe will turn liver haters into converts. Very simple! The three things that will set your liver above all others are: 1) soak in milk, 2)turn liver as little as possible and 3) don't overcook!
Provided by JSHULER43
Categories Everyday Cooking
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
- When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!
Nutrition Facts : Calories 687 calories, Carbohydrate 74.2 g, Cholesterol 577.9 mg, Fat 20.7 g, Fiber 4.4 g, Protein 48.9 g, SaturatedFat 10.7 g, Sodium 308.7 mg, Sugar 11.2 g
BRAISED BEEF LIVER WITH VEGETABLES
Make and share this Braised Beef Liver With Vegetables recipe from Food.com.
Provided by Duckie067
Categories Beef Organ Meats
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- On a deep dish plate, add flour, salt and pepper; mix well.
- Next, dredge your liver on both sides.
- Brown it in the bacon drippings w/ the onion and celery.
- In a greased casserole dish, add the liver, stock, salt, pepper.
- Cook covered in 350° oven for 30 minutes.
- Remove the pan and add carrots and potatoes.
- Return back to oven and cook for 45 minutes more. Remove and add the bacon strips and put back into oven until bacon is crispy.
Nutrition Facts : Calories 1004.2, Fat 33.3, SaturatedFat 11.9, Cholesterol 1120.4, Sodium 779.2, Carbohydrate 82.5, Fiber 10.1, Sugar 7.9, Protein 90.4
BRAISED BEEF LIVER
Make and share this Braised Beef Liver recipe from Food.com.
Provided by Aroostook
Categories Beef Organ Meats
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut liver into 1 in strips.
- Soak in milk for one hour.
- Remove from milk and dredge in flour/salt mixture.
- Saute in hot oil until browned on all sides.
- Remove and set aside.
- Brown onions in same pan.
- Remove onions and set aside on top of liver.
- Add beef broth, lemon juice and sugar to hot pan and deglaze.
- Place liver and onion back into pan and cook for 5 minutes.
- Turn off heat and add sour cream.
- Serve with parsley whipped potatoes and your favorite green vegetable.
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