Cooking with Diamantis 6: Beef Liver with Potatoes

Come Sunday and I have time to cook. On these occasions I chose something that takes more time than the usual 15 minutes that I have on weekdays. And it needs a little bit more preparation.

So, yesterday I made beef liver and potatoes. The liver was cooked perfectly, to my surprise to be honest, and potatoes were soft with a little bit of crunchiness.

What you need

A couple of potatoes.
Beef liver. I had around 300 gr.
Salt,pepper and oregano.
Olive oil.
Mustard.
Grated cheese.
Curcumin as it is the strongest antioxidant known to man.

Putting it all together

Two to three hours before cooking take the liver out of the fridge, so that it gets room temperature. This is crucial or else you might burn it outside and have it raw inside. Cut it pieces and sprinkle them with a generous portion of salt, pepper and oregano.

Thoroughly wash the potatoes.

Stab them with a fork. It helps with cooking.

Boil them for about 45-60 min according to how big they are. You know they are ready when you stab them again with a fork and the fork gets easily out.

When they are ready, let them cool a little bit and cut them to pieces.

Put some olive oil to a non-stick pan. I have thrown away mine and used the same pot. Anyway it’s not the kitchenware that matters, it is the technique… Fry the boiled potatoes until they get some color and crunchiness. You can put some butter for extra flavor.

When the potatoes are up to your taste get them out and prepare the pan for the liver. Wash it and add some more oil.

The secret with liver is not to overcook it. Five minutes for both sides is enough. If you cook it more it becomes stiff.

Enjoying

So, you have your potatoes and your liver. In the potatoes you can put some mustard and some grated cheese. The liver all it needs couple to minutes to rest.