This beef liver recipe shows you how to prepare tender, flavorful liver without the strong odor that turns many people off. With simple ingredients and practical tips, even liver skeptics will enjoy this nutritious dish.
I make this recipe super easy and simple. Even a novice can prepare the tasty beef liver dish without any hassle.
Beef Liver Recipe
Ingredients
- ½ kg Beef Liver
- ½ tsp Salt
- ¼ tsp Mustard powder
- ¼ tsp Black pepper (Crushed)
- 1 tsp Red chilli flakes
- 1 tsp Crushed Coriander Seeds
- ½ tsp Mixture of Spices (Crushed)
- ¼ tsp Turmeric powder
- 2 tsp Ginger, Garlic paste
- 4 tbsp White Vinegar
- 1 qty Tomato (Without seeds) finely chopped
- 1 qty Onion (medium) finely chopped
- 2 qty Onions (medium) sliced into rings
- 1.5 tbsp Coriander leaves
- 2 qty Green chillies cut into slices
- 8 tbsp Yogurt
- ¼ cup Cooking oil
- 2 tbsp Butter or Cooking Oil (for frying of onion rings)
Instructions
Preparation
- Chop (finely) onions, tomatoes, and coriander leaves. Cut the green chillies into slices. Prepare the ginger-garlic paste.
- Cut the beef liver into cube-shaped pieces. Place it in a bowl. To eliminate its odor, pour one glass of water and 4 tbsp white vinegar into the bowl. You can use crushed garlic as a substitute for vinegar. Stir well to mix the vinegar and water.
- Immerse the liver pieces in the mixture of water and vinegar for 8 to 10 minutes. After 10 minutes stir the mixture again and then drain off the water. Now pour the fresh water and wash the liver cubes and drain off. Continue this process until the clean water flows.
- Remove the outer white membrane of all the liver pieces. When the liver pieces have been washed 3 to 4 times, it will be easy to remove this white layer. After removing the layer wash it again with fresh water. After the beef liver pieces are cleaned thoroughly, apply the spices mixture to them.
Liver Marination
- To prepare marinade, pour yogurt into a mixing bowl. Add red chili flakes, crushed coriander seeds, the crushed mixture of spices, crushed black pepper, turmeric powder, and mustard powder to the yogurt.
- Mix all the ingredients well. Now apply the marinade thoroughly to the liver pieces. After this, refrigerate the marinade for 30 minutes for marination.
Frying the Beef Liver
- Turn the flame to low and pour the cooking oil into the frying pan or skillet and let it become hot.
- When the oil is hot enough put the ginger-garlic paste into it. Sauté just to turn it to light brown.Next, add finely chopped onions and keep stirring continuously to keep from burning. Fry it till very light brown in color. If you want to add onion rings, skip the onions at this step.When the onions start changing color, add finely chopped tomatoes. Remember to stir constantly while keeping the flame low.
- When the tomatoes become soft, put marinated liver into the frying pan.Now adjust the flame between low to medium and stir it constantly. When the liver starts changing its color, season it with salt. Mix the salt well with the spoon.
- If you skipped the step-3 above then this is the time to add the fried onions rings when the liver gets brown color. Cook a bit longer to taste. Liver will take 8 to 10 minutes as a whole till cooked through.
- Very delicious beef liver and onions dish is ready to serve. Put it in the serving dish. Sprinkle it with slices of fresh green chilies and chopped fresh green coriander leaves.
Video
Notes
If you want to add ringed onions then skip step-3 above of sautéing finely chopped onions. Take a frying pan or a skillet and melt 2 tbsp of butter in it over medium heat. You can use cooking oil as a substitute for butter. Separate the onion rings, and sauté until soft and fragrant. Take out the onions from the pan and set them aside.
Serving Suggestions
Beef liver is best served immediately while it is still hot and tender. It pairs well with plain steamed rice, chapati, or naan, which help balance its rich flavor. Adding lightly sautéed onions, fresh salad, or a squeeze of lemon on the side enhances both taste and freshness.
Storage & Shelf Life
If you have leftovers, allow the cooked beef liver to cool completely before transferring it to an airtight container. Store it in the refrigerator and consume within 1–2 days for the best texture and flavor. When reheating, warm it gently over low heat to prevent the liver from becoming dry or tough.
Tips for Best Results
Cooking beef liver without strong odor and bitterness requires a few simple but important preparation steps.
- Beef liver naturally has a strong smell because of the excess blood trapped inside it. To reduce this odor, the liver should be cleaned thoroughly before cooking. Removing the extra blood helps produce a milder aroma and improves the overall taste of the dish.
- To overcome the bitter taste, soak the liver briefly in a mixture of water and white vinegar. This method works very effectively to neutralize bitterness and remove unwanted smell. As an alternative, crushed garlic mixed with water can also be used. While some people prefer soaking liver in milk or buttermilk, vinegar or garlic water delivers cleaner results and keeps the flavor balanced.
- Another important step is removing the thin white membrane found on the outer surface of the liver. This layer prevents marinades from penetrating properly and can cause the liver to turn firm during cooking. Carefully peeling off this membrane allows the liver to absorb flavors better and cook evenly, resulting in a soft and tender texture.
- Cook over medium-high heat for a short time, as overcooking can quickly make the liver firm and chewy.
Frequently Asked Questions
How do you cook beef liver without odor?
Beef liver odor comes from excess blood. Washing it thoroughly and soaking it in water mixed with vinegar or crushed garlic helps remove the smell before cooking.
How do you remove bitterness from beef liver?
Soaking the liver in vinegar water, garlic water, or milk helps reduce bitterness. Vinegar and garlic water are especially effective and produce the best results.
Why should the white membrane be removed from liver?
The white outer membrane is tough and prevents marinades from penetrating the liver. Removing it helps the liver cook faster, absorb flavors better, and stay tender.
Variations & Substitutions
- Onion-Based Version: Add sliced onions and cook them until soft before adding the liver for a sweeter, more balanced flavor.
- Spicy Variation: Increase green chilies or add red chili powder for extra heat.
- Herb Finish: Sprinkle fresh coriander or parsley at the end for a lighter, fresher taste.
- Alternative Protein: This method also works well with lamb liver, with similar cooking time.