-
Lana Mihajlović ha publicado una actualización
Level:
Scoolinar
Today, I made a dish I prepare often – beef liver, topped with a marinade of olive oil, parsley, and garlic. I paired it with crispy fries and a refreshing salad made of fresh cabbage. For me, it’s the perfect combination, but I’m curious – how do you prepare liver? Do you have any special tricks or spices you use to make it even better? 🤔
Valentina Gurau, Maloles Muñoz y3 others8 Comentarios-
Level:
Scoolinar
Vaya, en esta ocasión no puedo darte opinión, porque no he cocinado nunca hígado. Alguna vez lo he comido, pero no me gusta mucho.
Tengo que decirte que tu plato tiene muy buen aspecto, no se si es por el adobo, pero se ve apetecible (su aspecto es lo que más repelús me suele dar). Esas patatas y la col, parecen el complemento perfecto. Bravo!!!
-
Level:
Scoolinar
@Beatriz Torija We often prepare liver (chicken, veal, pork, and even goose). It is prepared differently depending on the species. For example I fry the chicken with a lot of onions in a slightly sweet sauce. I cut this beef into thin steaks, rolled them in flour and flash-fried them. Then I cover them with a marinade that matches perfectly. Sometimes I make it with mashed potatoes, and in winter I also serve sauerkraut. One day I will make it for you so maybe you like it 😁
1
-
-
Level:
Scoolinary Team
That looks delicious! I love the flavor combination you used, and the marinade with olive oil, garlic, and parsley must give the liver an incredible touch.
At home, we usually prepare it with a marinade of garlic, vinegar, paprika, cumin, soy sauce, salt, and pepper. We let it marinate in the fridge overnight, and the next day, we cook it with just a little oil and keep it covered to retain its juiciness. We always serve it with a salad or some rice.
Have you ever tried marinating it before cooking? I wonder if it would change the texture and flavor in your version. It looks amazing!
1-
Level:
Scoolinar
@Sussan Estela Olaya Thank you, Sussan! Your marinade sounds absolutely delicious—such a rich combination of flavors! I haven’t tried that exact version, but now I’m really intrigued. Letting it marinate overnight must make a huge difference in both taste and texture. I’ll definitely have to give it a try next time! Do you have a preferred cut of liver for this recipe?
-
Level:
Scoolinary Team
@lanamihajlovic So exciting that you’re going to give it a try! You’ll definitely notice how the marinade enhances the flavors and gives it a softer texture.
As for the cuts, it really depends on the preparation, but at home, we usually go for thinly sliced beef liver. It turns out amazing because it absorbs the marinade well without being too overpowering.
1
-
-
-
Level:
Sous Chef
Esto se ve increíble Lana.Con el adobo seguro que el sabor es espectacular. A mí me encanta el hígado en todas sus versiones. Hago uno con pimientos verdes , vinito blanco y huevos que está super rico , se corta en dados no muy grandes. La receta la tengo anotada. Luego la busco y te la paso. También hago higaditos de pollo con mucha cebolla, vino ..te la pasaré en cuanto tenga un ratito😉
1-
Level:
Scoolinar
@Maloles Muñoz That sounds great. When you have time, send the recipe, I’m really interested in how it turns out. Sussan also gave me the idea to marinate them before frying. Sometimes we put veal or beef liver in milk over night, that way it’s juicier.
1-
Level:
Sous Chef
@undefined Lo haré! pendiente queda😉
1
-
-
-
