Thai beef liver and onions-mmmmmmmmmmm

[jaideeguy]

It's rare that you see Thai beef liver in our local market, but a couple of days ago, they were wacking up a cow [Thai style, with a machete] and I spotted a nice fat liver before the flies found it and bought a half kilo, knowing that beef liver is not the family's favorite.

So easy to prepare using my dear old Mom's [RIP] recipe.

After removing the membrane, cut into half inch slices and soak it in milk for an hour or so, then drain off the now pink milk and give it to your dog. lightly dust it in flour while you're sauteing an onion until it is slightly brown, then remove and set aside onions and add a little more olive oil and cook the liver slices at med high temp until it is slightly pink on the inside...................too long and it gets bitter and dry. I then added some water to disolve the good stuff stuck to the bottom of the pan and added some 'Bisto' gravy mix and when it thickened, added the onions and mixed them in and used that as a sauce pored over the fried liver. mmmmmmmmmmmmm

IMHO..........the liver of Thai grass fed beef is probably the best that you can buy anywhere!!

[meatboy]

now your talking my talk jdg.i can normally get liver from a beef vendor but lately i have been having my beef from the

pon-yang-kham co-op and i tried to buy some liver[no chance] i bet it would taste like calfs liver highly costly in the uk.

mind you what i get on the market is ok.

next time make some faggots with it plenty of mushy peas about.

beef and pork liver,pork fat,breadcrumbs,sage and onions,salt and black pepper or cayenne.yummeeeeeeeeeeeeeeeeeeee.

[dddave]

I recently tried pork liver with great trepidation and was pleasantly surprised. The flavor was light and fresh, a bit less "livery" than beef, quite similar to calf's liver actually.

[wayned]

I use pork liver bought from my local vendor. He slaughters pigs everyday that are just ready for market, about 3-4 months old. The meat is always young and fresh. The beef liver that I can get is also from the local vendor but there's no way to tell how fresh or old it is. I bought it one time and I though that I was eating my shoe.

I make mine the same as jaydeeguy, but add fresh mushrooms with the onions, don't use "bisto", thicken it with corn flour and add dab of worcestershire sauce.

[jaideeguy]

I'm extremely reluctant to eat the liver of any animal that has been raised on feeds that are chock full of hormones, antibiotics and who knows what else as the liver is the filter of the body.

Local beef here eat grass only!!