Kittencals Best Chopped Beef Liver Recipes

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KITTENCAL'S BEEF LIVER AND ONIONS



Kittencal's Beef Liver and Onions image

Plan ahead the liver needs to sit in the milk for 2 hours before cooking to remove any bitter or sharp taste, this is a critical step so do not omit! --- fry the onions while the liver sits in the milk, use as many onions as you desire, I use 3 three jumbo onions, since my family loves spicy I also add in some cayenne pepper to the flour mixture --- the trick to perfect liver is not to overcook and leave only slightly pink in the middle, you may increase or double this recipe --- serve with mashed potatoes or fries :)

Provided by Kittencalrecipezazz

Categories     Beef Organ Meats

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs beef liver (rinsed well under cold water, can use more liver)
milk (to cover the liver completely, about 2 cups)
3 -4 tablespoons butter (or use oil)
3 large onions (halved then thinly sliced, can use as many onions as desired)
2 teaspoons sugar (use white or brown sugar)
1 1/2 cups flour (might need a little more)
1 1/2 teaspoons seasoning salt
1 teaspoon garlic powder
1 teaspoon ground black pepper
2 -3 tablespoons oil

Steps:

  • Place the rinsed liver in a large bowl and cover with milk toss gently with hands to coat all the pieces evenly in the milk; place in refrigerater for 2 hours.
  • Meanwhile heat 3-4 tablespoons butter or oil in a large skillet over medium-high heat.
  • Add in onions with sugar; saute until soft and lightly browned (about 10-12 minutes) remove to a plate or bowl.
  • In a shallow dish (I use an 8x8-inch baking dish for this) season the flour with seasoned salt, garlic powder and ground black pepper.
  • Drain the liver over a strainer (make sure to drain well).
  • Coat each piece of liver in the flour mixture then place on a plate.
  • Heat 2-3 tablespoons oil in skillet over medium-high heat.
  • Add in the liver slices a few at a time; cook until browned on both sides (DO NOT OVERCOOK THE LIVER, leave just slightly pink in the middle!) remove to a large plate or platter; cover loosley with foil to keep liver warm or place in a 200 degree F oven to keep warm.
  • Add the onions back to the skillet to heat through and combine with the browned bits in the pan.
  • Serve the onions with the liver.
  • Delicious!

Nutrition Facts : Calories 1444.2, Fat 45.1, SaturatedFat 16.3, Cholesterol 2222.9, Sodium 634.1, Carbohydrate 80.4, Fiber 3.4, Sugar 7, Protein 169.2

KITTENCAL'S BEST CHOPPED BEEF LIVER!



Kittencal's Best Chopped Beef Liver! image

After you cook the liver and fry the onions, this takes really only minutes to make and is one of the best recipes for chopped liver! After you process your cooked chicken use about 1/4 cup of the chicken for this recipe. I like to also add in some schmaltz which is rendered chicken fat it adds so much flavor to the chopped liver! I strongly suggest to make a double amount an freeze some, you won't be able to keep your spoon out this lol!! You can cook the liver and sauté the onions up to a day in advance to save some time if desired.

Provided by Kittencalrecipezazz

Categories     Spreads

Time 5m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 lb beef liver or 1 lb calf liver
4 medium onions, finely chopped chopped
4 tablespoons vegetable oil or 4 tablespoons canola oil, no olive oil for this
chopped cooked chicken (you will need about 1/4 cup after processing)
3 hard-cooked eggs
3 tablespoons chicken broth
1 tablespoon mayonnaise (optional)
salt & freshly ground black pepper

Steps:

  • Broil the liver on both sides until just cooked (do not overcook the liver!) cool completely, then cut into about 1-1/2 inch pieces; set aside.
  • Sauté the onions in 4 tablespoon oil until caramelized (this should take about 15-20 minutes; cool slightly.
  • Process the cooked chicken then measure out 1/4 cup.
  • Process the liver and onions in a food processor until minced; add in all remaining ingredients along with the 1/4 cup minced chicken; process until blended about 10 seconds, scraping down the sides of the bowl if necessary.
  • Season with salt and lots black pepper.
  • Transfer to a bowl, cover and chill for a minimum of 3 hours or overnight before using.
  • The mixture will firm up when chilled (make certain to keep a spoon handy near the fridge, you won't be able to stop tasting this LOL!).

KITTENCAL'S BEEF BRISKET (OR BEEF SHORT RIBS)



Kittencal's Beef Brisket (Or Beef Short Ribs) image

Plan ahead the brisket or ribs will need to marinate in the spice rub for 24 hours or more --- this recipe is for a 5-7 pound beef brisket, if you are making a larger one then double all ingredients --- servings and cooking time are only estimated depending on the size of your brisket --- I use my recipe#232433 for this, you may use you own favorite sauce.

Provided by Kittencalrecipezazz

Categories     Meat

Time P1DT3h

Yield 10-12 serving(s)

Number Of Ingredients 12

1 (5 -7 lb) beef brisket
3 -4 onions, chopped
2 -3 tablespoons minced fresh garlic
1 (1 1/2 liter) bottle favorite barbecue sauce (you can even use more BBQ sauce if you desire!)
1 cup water
2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons light brown sugar
1 tablespoon cumin
1 tablespoon dry mustard
3 teaspoons salt
2 teaspoons black pepper (increase the cayenne if desired to suit heat level) or 1/4 teaspoon cayenne pepper (increase the cayenne if desired to suit heat level)

Steps:

  • A day ahead: Grease a large roaster or a roasting pan (I use my large lasagna pan for this).
  • Sprinkle the chopped onions in the bottom of the pan.
  • In a small bowl or cup mix together all rub ingredients.
  • Rinse brisket under cold water, then dry with a paper towel.
  • Rub the brisket lightly with vegetable or Canola oil.
  • Rub the minced garlic and rub spices over both sides of the brisket, then place into the roaster pan/dish (fat-side down).
  • Pour the barbecue sauce over the top of the brisket, do not rub into the meat, as it will disturb the rub spices, just leave the sauce sitting on top of the brisket, some will drizzle over the sides, not to worry!.
  • Cover tightly with foil and place in the fridge.
  • The following morning turn the brisket over to fat side up.
  • Add in the 1 cup water and mix with the sauce in the pan (just mix together the best you can, it does not have to be completely mixed with the BBQ sauce, it will all cook together).
  • With clean hands, rub the sauce all over the top of the brisket.
  • Cover very tighty (if using foil make a couple of slits in the top of the foil to let steam escape) return to the fridge until ready to cook (for at least another 2 hours.
  • Set oven to 325 degrees.
  • Remove from the roaster from fridge (preperably 1 hour before cooking and leave on the counter).
  • Cook for a about 4-5 hours or more depending on the size of your brisket, or until the brisket is tender (check for doneness after about 3 hours cooking, by inserting a fork into the brisket the meat will be done if the fork goes in very easily).
  • Remove and let the brisket sit for 15 minutes before sliceing, then slice against the grain.
  • Spoon any fat that has accumulated on top of the sauce, and serve the sauce on the side.
  • Delicious!

Nutrition Facts : Calories 624.8, Fat 18, SaturatedFat 6, Cholesterol 140.6, Sodium 2217.9, Carbohydrate 64.7, Fiber 2.8, Sugar 44.7, Protein 48.2

KITTENCAL'S BEEF BURRITOS



Kittencal's Beef Burritos image

You can double the filling mixture or prepare the complete burrito and freeze, trust me when you taste these burritos you will be making them all the time! If you are using dryed pinto beans then they will need to soak in water for 24 hours. Prep time does not include soaking the beans for 24 hours. The recipe can be made using half ground beef and ground pork if desired Yield is only estimated depending on the amount of filling used in the burrito, all amounts may be adjusted to suit taste.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 55m

Yield 6-10 serving(s)

Number Of Ingredients 15

2 cups pinto beans or 1 lb dry pinto beans
2 lbs lean ground beef
1/2 teaspoon cayenne pepper (or to taste)
1 (1 1/4 ounce) package taco seasoning mix (my Kittencal's Taco Seasoning Mix works well for this)
1 large onion, finely chopped (or use 2 medium onions)
1 small green bell pepper, seeded and chopped
2 tablespoons minced fresh garlic
1 -2 jalapeno pepper, seeded and finely chopped
seasoning salt (or taste, or use white salt)
1 -2 teaspoon coarse black pepper (or to taste)
1 1/2-2 cups salsa (or to taste)
1/2 cup diced chile (or to taste)
2 cups grated monterey jack cheese (or to taste)
1 1/2 cups grated cheddar cheese (or to taste)
6 -10 flour tortillas

Steps:

  • If using dryed pinto beans, soak overnight; drain cook beans the next morning in 4 quarts fresh cold water, season with salt to taste; mash well with a fork or spoon.
  • Brown the meat with cayenne pepper, onion, green bell pepper, garlic, jalapeno peppers and taco seasoning mix; drain fat, then season with seasoned or whitesalt and pepper.
  • Add in chilies and salsa; stir into beans.
  • Stir in grated cheeses; mix well.
  • Spoon into flour tortilla, and fold.
  • Wrap in foil and bake for 20 minutes at 350 degrees.
  • **You can prepare these and then freeze to bake later, if you are freezing them, prepare the filling wrap in tortilla, and then freeze in foil.
  • **To bake frozen just remove from freezer and bake in 350 degree oven for 45-50 minutes in foil.

Nutrition Facts : Calories 748.1, Fat 38.8, SaturatedFat 20, Cholesterol 161.5, Sodium 1536.4, Carbohydrate 43.9, Fiber 9.3, Sugar 6.3, Protein 56

KITTENCAL'S BEEF POT ROAST #2



Kittencal's Beef Pot Roast #2 image

I have two favorite pot roast recipes posted on this site this one requires just a little more effort as the onions and garlic are sauteed in the pot before hand --- this will also work well using a pork shoulder roast, the veggies are optional but I most always add them about the last 1-1/2 hours of cooking time, cooking time is only estimated depending on the size of your roast.

Provided by Kittencalrecipezazz

Categories     Roast Beef

Time 2h50m

Yield 6-8 serving(s)

Number Of Ingredients 18

1 (4 lb) beef, blade or 1 (4 lb) chuck roast
seasoning salt
pepper
1/4 cup olive oil
2 large onions, chopped
2 tablespoons fresh minced garlic
2 tablespoons dried thyme
1 teaspoon dried basil
1 teaspoon dried chili pepper flakes (optional)
2 bay leaves
2 tablespoons tomato paste (use tablespoons!)
2 cups dry red wine (can use more red wine)
1 (10 ounce) can beef broth, undiluted
1 (10 ounce) can consomme, undiluted (or use all broth or all consomme)
1 (2 ounce) package Lipton Onion Soup Mix
1 lb fresh small button mushroom
1 small potato, peeled
1 carrot, chopped

Steps:

  • Season the roast all over generously with seasoning salt and pepper.
  • Heat oil in a small roasting pan that has a lid.
  • Brown the roast well on ALL sides, this should take about 20 minutes; remove to a plate (make certain to really brown the roast well, it will add to the flavor of the gravy).
  • To the same roaster pan add in onions, garlic, dried thyme, basil and dried chili peppers (if using) and the bay leaf; saute, stirring with a wooden spoon for about 5 minutes.
  • Add in tomato paste and stir with a wooden spoon for 2 minutes, scraping any browned bits from the bottom of the pan.
  • Add in the wine, consumme, broth and onion soup mix (do not add in any salt as yet!) bring to a boil and simmer on top of the stove for 5 minutes.
  • Set oven to 350 degrees.
  • Place the roast fat-side up in the broth mix and cover the roaster.
  • Cook in the oven for about 1 hour.
  • Remove from oven and turn the roast onto the other side.
  • At this point, add in small potatoes, chopped carrots and/or small fresh button mushrooms if desired, and season the gravy with salt if needed.
  • Place back in the oven to cook for another 1-1/2 hours, or until roast is tender (if the roast is not tender yet, turn over yet again and place back in the oven , cook until tender).
  • Remove the roast to a cutting board and let rest for 20 minutes before slicing.
  • Remove any fat from on top of the gravy and serve with roast.
  • **NOTE** If you prefer a thick gravy, mix 2-3 tablespoons COLD water with 2 tablespoons flour to make a paste add to the simmering gravy and stir until thickened.
  • Delicious!

Nutrition Facts : Calories 2298.8, Fat 224.2, SaturatedFat 90.6, Cholesterol 299.6, Sodium 1383.4, Carbohydrate 24.6, Fiber 4, Sugar 6, Protein 31.5

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