I have had local Thai beef liver on several occasions now....mostly with liver and onions.....easy to prepare and tender and delicious and if pre soaked in milk, no bitterness.

Normally I don't eat the guts of any animal, especially the liver, as it is the 'filter' of the body and contains all the toxins, antibiotics, hormones, but seeing how Thai cattle are raised on grass only.....it makes me think that beef liver is the safest of all animal livers available here.

I know how much chemicals, hormones and antibiotics are added to chicken and pig feed and avoid them like the plague. I can't convince Thai wife of this as Thais eat raw liver.......uck.

Any other 'Thai beef liver lovers' out there???

I like beef liver or liver in general. Lambs fry is my favourite offal, but like all things offal, moderation is the key, and no, I can't eat raw liver. Raw meat prepared properly is nice to be eaten, don't know if the Thais do it?

where do u get beef liver as most thais dont eat beef due to the buddhist thing? are u sure it's beef?

Edited March 7, 201016 yr by pcruzer

where do u get beef liver as most thais dont eat beef due to the buddhist thing? are u sure it's beef?

Heck just look in your better western supermarkets. That said I thank your thanking of Hindu's they don't eat beef. My wife's family(Buddhist) sure does and liver. Which leads me to this, my parents both ate liver and my sister (christian) eats it, me, I DISPISE LIVER and thanks that anyone that eats it is sick.

i find cooked liver too dry for my tastes, but i can still stomach it if eaten with something liquidy (cant remember the correct term)

had it with jook rice porridge a few times, nice

kidney is nice also esp in a beef and kidney pie yum

If you find liver too dry, you're cooking it too long and a soak in milk for an hour or so makes it really juicy and non bitter.

the following is the recipe I used last night.....but added sauteed mushrooms

By: JSHULER43

"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!"

Ingredients

2 pounds sliced beef liver 1 1/2 cups milk, or as needed 1/4 cup butter, divided 2 large Vidalia onions, sliced into rings 2 cups all-purpose flour, or as needed salt and pepper to taste

Directions

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!