How to cook ox liver

How to Cook Ox Liver: Ox liver, simply another name for beef liver, is a highly nutritious cut, rich in essential vitamins like B12, riboflavin, and copper. Despite the name, “ox” in offal terms (as in ox heart or oxtail) doesn’t mean it’s from an ox – it’s just a trade convention. Ox liver can be delicious when cooked properly, typically by flash-frying or slow braising, to balance its rich flavour and tender texture.

Ox liver is best sliced and pan-fried in oil or foaming butter over high heat. This allows the exterior to caramelise while keeping the interior slightly pink. Cooking time will depend on the thickness of the slices, but 1-2 minutes per side is usually sufficient.

Here’s a simple, step-by-step guide for pan-cooking ox liver:

1. Remove the liver from the fridge and packaging, then pat it dry.
2. Slice the liver about a centimetre thick and season well with sea salt.
3. Heat a quality frying pan over high heat and add a dash of oil. When the oil begins to smoke slightly, carefully add the liver, ensuring not to overcrowd the pan.
4. Fry for 90-seconds on one side, then flip, reduce the heat, and add a knob of butter. Continue cooking for 2-minutes, basting with the melted butter as it cooks.
5. Remove the liver from the pan and let it rest for 2-minutes before serving.

This method ensures a caramelised exterior with a tender, pink interior.

• Try dusting the liver lightly in seasoned flour before frying in foaming butter. This creates a subtle crust and encourages a lovely caramelisation.
• Adding a sprig of fresh thyme or sage to the pan can enhance the flavour and aroma.
• Be careful not to overcook the liver, as this can cause the texture to become grainy and unpleasant.

These tips will help you achieve the best flavour and texture when cooking ox liver.

For a classic approach, try the Venetian-Style Beef Liver recipe – thinly sliced liver, lightly floured, and pan-fried in butter with vinegar and tender onions. Alternatively, for a bold twist, the Thai-Style Beef Liver recipe coats the liver in spices and cooks it over coals, served with crispy onions. Both recipes are by Valentine Warner and offer delicious ways to enjoy ox liver.”