I don’t know where these recipes came from anymore. I had them saved to my hard-drive on the old laptop.
- 4 qt. crockpot
- 1-2 lbs beef liver- sear quickly in coconut oil
- 1 yellow onion, diced
- 1 can coconut milk
- 2 cloves chopped garlic
- 1 tsp curry powder
- 1/2 tsp ground coriander
- 1 tsp cumin
- 1/2 T chili paste
- 1/4 t ground ginger
- 2 jalapeño peppers, seeded and finely diced
- juice from 1 lime
Mix together all ingredients (except the liver, of course.)
Pour the marinade over the top of the liver in a ziplock bag.
On cooking day, put in the crockpot and
Cook on low for 7-9 hours.
Spanish Style Liver
1 sm. onion, thinly sliced
2 tbsp. chopped green pepper
3 tbsp. melted butter
1 tbsp. chopped pimiento
1/2 c. chopped mushrooms
1 clove garlic
2 c. canned whole tomatoes, chopped
1 tsp. salt
1/8 tsp. pepper
1/2 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
6 slices (about 1 1/4 lbs.) beef liver
1/4 c. olive oil or vegetable oil
Saute onion and green pepper in butter 10 minutes. Add pimiento,
mushrooms, garlic, tomatoes, 1 teaspoon salt and 1/8 teaspoon pepper;
simmer 50-60 minutes over low heat or until thickened. Remove garlic and
discard. Set sauce aside and keep warm.
Combine flour and remaining salt and pepper. Coat liver in seasoned flour
mixture and brown in hot oil. Place liver on a heated platter and serve
sauce over top. Yield: 6 servings.