Beef Liver Box
Our tender beef liver harmonizes perfectly with traditional dishes as well as new flavorful favorites – such as stir-fry and protein-packed salads.
Each box contains 12 individually wrapped slices.
SERVING SIZE:1 slice
SERVINGS PER CONTAINER: 12
|AMOUNT PER SERVING||% DAILY VALUE|
|Calories from Fat||10|
Vitamin A 400%. Vitamin C 0%. Calcium 0%. Iron 25%.
Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.
HOW TO PREPARE
If frozen, thaw before cooking, then proceed as follows:
Remove liver slices from packaging. Melt 1 tablespoon of butter in a skillet over medium heat. In a shallow dish, season 1 cup all-purpose flour with salt and pepper to taste and then coat the liver slices in the mixture. When butter has melted, turn the heat up to medium high and place the coated liver slices in the pan. Cook until browned on both sides, turning once during cooking.
Warm Liver & Cashew Salad
• 4 slices liver • ½ cup balsamic vinegar • 2 cups arugula • 2-3 very thin slices red onion • 1 small endive, shredded • 1 ripe avocado, diced • ⅔ cup raw cashews • 2 tablespoons cooking oil
The previous day, rinse the liver slices and put them in a dish to marinate overnight in ¼ cup balsamic vinegar. Rinse the beef liver slices under cold running water and pat them until dry; season liberally with salt and pepper. Heat cooking oil in a heavy bottomed skillet over high heat. When the pan is nice and hot, add the liver slices and sear for one minute per side, long enough for them to obtain a beautiful dark brown, crispy exterior but remain slightly pink on the interior. Remove the liver slices to a plate and deglaze the pan with ¼ cup balsamic vinegar. Let the vinegar reduce by about half, which should take approximately 30 seconds. Remove from heat. Preheat a few tablespoons of cooking oil in a small skillet over medium high heat. When the pan is hot enough, add the cashews and toss them around until they take on a nice golden coloration. Sprinkle with salt and set aside. Divide the arugula, endive, onion slices and avocado between two plates. Slice the liver on a diagonal and place over a bed of salad. Sprinkle with the warm toasted cashews and balsamic reduction.