How to boil beef liver so it's tender and doesn't smell fishy for fried chili sauce

foto: shutterstock.com

Learn how to boil tender and delicious beef liver for fried chili sauce.

Boiling beef liver may sound easy, but if not done properly, the results can be disappointing. Hard and fishy-smelling beef liver will definitely reduce your appetite, right? Well, with a few simple tricks, you can get tender and delicious beef liver, ready to be processed into appetizing fried chili sauce . Let's see the steps!

For maximum processing results, you must choose fresh beef liver . Here are some characteristics of quality beef liver:

- Bright red color: Fresh beef liver has a deep red color, not brownish or blackish.
- Chewy texture: When pressed, fresh beef liver will return to its original shape.
- Not slimy: Avoid beef liver that feels slippery or slimy to the touch.
- Fresh aroma: Fresh beef liver has a distinctive meaty smell, not a pungent or sour smell.

Before boiling, beef liver must be cleaned properly so that it is not fishy and healthier to consume. Follow these steps:

- Wash the beef liver under running water until clean.
- Discard any parts that contain too much blood or excess fat.
- Soak in water with lime juice or vinegar for 10-15 minutes to remove the fishy smell. Do not soak for too long so that the texture is not destroyed.

After cleaning, the beef liver needs to be cut as needed to make it easier to process. Here are two options for cutting it:

- Cut into small pieces so they will soften more quickly when cooked.
- Cut them into large pieces so they don't fall apart easily when boiled.

Choose a cut size that suits the dish you are going to make.

Boiling beef liver with the right spices will produce a more tender texture and eliminate the fishy smell. Prepare a pot with enough water, then add the following aromatic ingredients:

- 3 bay leaves
- 1 stalk lemongrass, bruised
- 2 pieces of ginger, crushed
- 3 lime leaves
- 1-2 tablespoons of salt

Boiling steps:
1. Boil water with aromatic spices until boiling.
2. Add the cleaned and cut beef liver.
3. Cover the pan and boil for 10-35 minutes, depending on the thickness of the beef liver pieces.
4. Check the doneness with a fork. If it is tender and there is no more blood when pierced, it means it is cooked.

After boiling, let the beef liver sit in the pot until it cools before removing it. This will make the texture more tender.

If you don't process the beef liver immediately after boiling it, store it in the following way:
- Store in the refrigerator: Place in an airtight container and store in the refrigerator for up to 2-3 days.
- Store in the freezer: Wrap the beef liver in plastic wrap or store in a sealed container, then place in the freezer. It can last up to 1 month.

Beef Liver Sambal Goreng Recipe

photo: shutterstock.com

Once the beef liver is ready, let's make delicious beef liver sambal goreng! Here are the ingredients needed:

Material:
- 500 grams of beef liver, diced
- 5 cloves of shallots, finely chopped
- 3 cloves of garlic, finely chopped
- 10 red chilies, finely ground (to taste)
- 2 bay leaves
- 1 stalk lemongrass, bruised
- Salt and sugar to taste

How to make:
1. Saute the shallots and garlic until fragrant.
2. Add the finely ground chilies, bay leaves, and lemongrass.
3. Stir until the spices are cooked.
4. Add the beef liver pieces, mix well, and add salt and sugar to taste.
5. Cook until the spices are absorbed and the sauce thickens.
6. Serve the beef liver sambal goreng with warm rice!

To get the best results, avoid the following mistakes:
- Boiling in cold water: It is best to put the beef liver in after the water boils so that it cooks quickly and is not too tough.
- Boiling too long: If boiled for too long, beef liver can become tough and difficult to chew.
- Do not use aromatic ingredients: Without bay leaves, ginger, and lemongrass, beef liver will still smell fishy.

In addition to being delicious, beef liver is also rich in nutrients that are good for health. Here are some of the benefits:
- High source of protein: Good for muscle and body tissue growth.
- Rich in vitamin A: Good for eye health and increasing endurance.
- High iron content: Helps prevent anemia and increases red blood cell production.
- Contains vitamin B12: Important for nerve function and body metabolism.

1. Why does beef liver become hard after being boiled?

- Because it was boiled for too long or put into cold water before it boiled.

2. Does beef liver have to be soaked before boiling?

- It's best to soak it in lime or vinegar for a while to get rid of the fishy smell.

3. Can you boil beef liver without spices?

- Yes, but the result will be more fishy. It is better to use bay leaves, ginger, and lemongrass for a more delicious aroma.

4. How long is the ideal time to boil beef liver?

- About 10-35 minutes, depending on the thickness of the beef liver pieces.

5. Can boiled beef liver be stored in the freezer?

- Yes, as long as it is stored in an airtight container and can last up to 1 month.

6. Can boiled beef liver water be used for cooking?

- Yes, especially if you add bay leaves and salt. Suitable for soup or other cooking sauces.

7. How to keep beef liver tender after cooking?

- Do not cook for too long after boiling, and use low heat when processing it.

(brl/red)