Description

Description
As part of our whole carcass butchery, we always have a steady supply of ox liver. High in protein, essential amino acids, vitamins and minerals, it offers great value and versatility in the kitchen.

Ox liver can be soaked in Milk before cooking to mellow the flavour. It cooks quickly when pan-fried, or can be used in slow-cooked dishes. It’s also excellent sliced thinly, dehydrated or oven-baked into healthy training treats for dogs.

Also available as a Bulk Buy (4 × 1kg packs).

Cooking Guide

• To pan-fry: soak slices in Milk for 30 minutes if desired, then pat dry. Fry in a hot pan with Butter or oil for 2–3 minutes each side until browned but still tender.

• For slow cooking: add to casseroles and braises, cooking gently for 1–2 hours.

• For dog treats: bake thin slices in a low oven until crisp, then store in an airtight container.

Recipe Idea: Liver & Onions

Ingredients (serves 4)

• 500g sliced ox liver

• 500ml Milk (for soaking, optional)

• 2 large onions, thinly sliced

• 50g plain flour, seasoned

• 2 tbsp Butter

• 2 tbsp oil

• 300ml beef stock

• 1 TSP Worcestershire sauce

• Salt & pepper

Method

1. If using, soak the liver in Milk for 30 minutes, then drain and pat dry.

2. Dredge liver slices lightly in seasoned flour.

3. Heat half the Butter and oil in a pan, cook the onions slowly for 15–20 minutes until golden and soft. Remove and set aside.

4. Add the remaining Butter and oil, then fry the liver for 2–3 minutes each side.

5. Return onions to the pan, add stock and Worcestershire sauce, simmer gently for 5 minutes.

6. Serve hot with mashed potatoes and seasonal vegetables.