Recipes, Beef Recipes

Thai-Style Beef Liver

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Plate of Thai-Style Beef Liver topped with crispy fried onions, served with herbs and rice

Thai-Style Beef Liver Recipe: I’ve been trying to wrestle this recipe from my local Thai restaurant for years. The answers are always evasive, “next time” or “she’s not here today,” despite what I thought was a solid friendship. So, if I half think I know what I’m talking about, here’s my version of how it’s done. Comparing the two side by side, I’d say it’s not far off. The crispy onions are my own indulgence.

For another take, don’t miss my Venetian-Style Beef Liver recipe.

Serves 2-4

Ingredients

Liver

Crispy Onions

Sauce

Method

Cook the Crispy Onions

  1. In a small pan, heat enough sunflower oil to fry the onions in one or two batches. Heat to 170°C.
  2. Dredge the sliced onions in the flour, shaking off any excess.
  3. Fry the onions, stirring often, until pale golden brown. Remove with a slotted spoon and drain on paper towels.
  4. Next, fry the garlic until crisp and the colour of old ivory.
  5. Finally, fry the curry leaves. Once the popping stops, they’re done.
  6. Combine the garlic, onions, and curry leaves, and keep them in a warm place. When ready to serve, remove the paper, toss with a bit of salt, and place in a small bowl.

Make the Sauce

  1. Mix all the sauce ingredients in a small pan and gently heat until the sugar melts. Pour into a bowl and leave to cool.

Cook the Beef Liver

  1. Light the charcoal on the barbecue and let it heat until the embers are grey with a faint glowing orange pulse.
  2. In a bowl, place the liver, scatter over the dried spices, and add the garlic. Mix gently and thoroughly.
  3. Pour in the oil and mix well.
  4. Thread the liver onto skewers, double-threading each piece for security.
  5. Remove the grill plate and place the skewers directly over the embers. Grill until the liver is bubbling and browned on the outside but still pink within.
  6. Pull the liver off the skewers and serve with the crispy onions, and perhaps some steamed rice.

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Valentine Warner is a chef, food writer, business owner and broadcaster, with a deep interest in nature, travel and provincial food. He describes his cooking style as ‘International Grandmother’ and combines his strong sense of storytelling with his infectious love of cookery. Val has a deep respect and understanding of ingredients, both wild and cultivated, and has the instinctive ability to rustle up hearty and wholesome meals from whatever’s available. Val is an avid proponent of native food sources, and finds common ground with Swaledale in their work to deliver top-notch meat, within a truthful, ethical and high welfare framework. Originally a trained portrait painter, Val has also authored 5 cookbooks, managed his own catering company and is a co-owner of Taqueria, a West London Mexican cafe. Val is also a partner in the Hepple Distillery in Northumberland and Holmen Lofoten hotel on arctic Norway’s Lofoten island.

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  • We love yellow fat. Do you? This is an old Dexter. You do not see beef like this every day. When one comes in, we get a little excited.
  • One of the motivations for operating a whole carcass butchery model is access to the other bits – offal and ‘butchers cuts’. For us, they are just as important a part of the picture as the more famous, prime cuts. So, it gives us immense satisfaction that we now sell more of these delights then we ever have. For chefs understand that these cuts and organs offer something a little different. Yes, in terms of flavour and value but also, we think, in terms of creativity. A ribeye or a rack of lamb might inspire more classic garnishes, whereas an ox heart or a pig’s tongue allow the imaginations run a little freer. It takes skill and touch to cook these cuts well and the results can be extraordinary. We’ll keep buying the whole carcasses, you guys keep cooking the offal and butcher’s cuts!
  • Small herds, native breeds, and wild game, all farmed and sourced with care, are what we’re about and what we care deeply for. The partridge, often called the hedge chicken, is one of the best introductions to game. Mild, tender, full of flavour, and truly sustainable. In fact, we should be eating more of it to help prevent wastage from wild-shot game. Here’s @grylos with an autumnal take on a classic: a partridge Caesar salad. It might just inspire you to give this delicious wild game a go.
  • Ceps, butter, onglet. A proper celebration of the season. Available via our website… Thanks @grylos
  • Anyone can age beef. Doesn’t make it good beef. Great beef starts at its source. Well bred, right breed for the terrain, working with nature, not against it. Low stress, low stock density, fed on diverse pasture that isn’t overly rich or monocultured. From there it’s about time. Then more time. And patience. And, to be honest, the right kit. As ageing beef has become more popular, you see it in supermarkets and on high streets. But the reality is a lot of the kit used doesn’t stack up. It looks wow but creates mould. People push bad beef too far and try to make it sound interesting. We’ve done our tests. We’ve listened to our chefs. We’ve custom-built our dry ager. And we know that when you start with quality, proper controlled ageing just enhances the flavour.
  • We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
  • We’ve finally made a pie. Well… not quite. We’ve collaborated with the brilliant Josh Whitehead of @finer_pleasures , because, truth be told, we don’t have the space or kit to do it ourselves. What he’s made is an absolute cracker — rich venison, Guinness, bone marrow, Henderson’s relish, and care in every step. Cabbage optional.
  • The whole sirloin produces, well, ten great cuts. Here’s Trevor and George talking through the different ways we break down this choice section, on the bone, off the bone, with the fillet on or taken off. There’s always more than one way to butcher a sirloin. Beautiful beef coming through at the moment, probably the best of the year. Get it on your menus, get it on your tables; you know what to do.
@swaledalebutchers
@swaledalebutchers
•
Follow
We love yellow fat. Do you? This is an old Dexter. You do not see beef like this every day. When one comes in, we get a little excited.
23 hours ago
View on Instagram |
1/8
One of the motivations for operating a whole carcass butchery model is access to the other bits – offal and ‘butchers cuts’. For us, they are just as important a part of the picture as the more famous, prime cuts. So, it gives us immense satisfaction that we now sell more of these delights then we ever have. For chefs understand that these cuts and organs offer something a little different. Yes, in terms of flavour and value but also, we think, in terms of creativity. A ribeye or a rack of lamb might inspire more classic garnishes, whereas an ox heart or a pig’s tongue allow the imaginations run a little freer. It takes skill and touch to cook these cuts well and the results can be extraordinary. We’ll keep buying the whole carcasses, you guys keep cooking the offal and butcher’s cuts!
One of the motivations for operating a whole carcass butchery model is access to the other bits – offal and ‘butchers cuts’. For us, they are just as important a part of the picture as the more famous, prime cuts. So, it gives us immense satisfaction that we now sell more of these delights then we ever have. For chefs understand that these cuts and organs offer something a little different. Yes, in terms of flavour and value but also, we think, in terms of creativity. A ribeye or a rack of lamb might inspire more classic garnishes, whereas an ox heart or a pig’s tongue allow the imaginations run a little freer. It takes skill and touch to cook these cuts well and the results can be extraordinary. We’ll keep buying the whole carcasses, you guys keep cooking the offal and butcher’s cuts!
One of the motivations for operating a whole carcass butchery model is access to the other bits – offal and ‘butchers cuts’. For us, they are just as important a part of the picture as the more famous, prime cuts. So, it gives us immense satisfaction that we now sell more of these delights then we ever have. For chefs understand that these cuts and organs offer something a little different. Yes, in terms of flavour and value but also, we think, in terms of creativity. A ribeye or a rack of lamb might inspire more classic garnishes, whereas an ox heart or a pig’s tongue allow the imaginations run a little freer. It takes skill and touch to cook these cuts well and the results can be extraordinary. We’ll keep buying the whole carcasses, you guys keep cooking the offal and butcher’s cuts!
@swaledalebutchers
@swaledalebutchers
•
Follow
One of the motivations for operating a whole carcass butchery model is access to the other bits – offal and ‘butchers cuts’. For us, they are just as important a part of the picture as the more famous, prime cuts. So, it gives us immense satisfaction that we now sell more of these delights then we ever have. For chefs understand that these cuts and organs offer something a little different. Yes, in terms of flavour and value but also, we think, in terms of creativity. A ribeye or a rack of lamb might inspire more classic garnishes, whereas an ox heart or a pig’s tongue allow the imaginations run a little freer. It takes skill and touch to cook these cuts well and the results can be extraordinary. We’ll keep buying the whole carcasses, you guys keep cooking the offal and butcher’s cuts!
2 weeks ago
View on Instagram |
2/8
@swaledalebutchers
@swaledalebutchers
•
Follow
Small herds, native breeds, and wild game, all farmed and sourced with care, are what we’re about and what we care deeply for. The partridge, often called the hedge chicken, is one of the best introductions to game. Mild, tender, full of flavour, and truly sustainable. In fact, we should be eating more of it to help prevent wastage from wild-shot game. Here’s @grylos with an autumnal take on a classic: a partridge Caesar salad. It might just inspire you to give this delicious wild game a go.
2 weeks ago
View on Instagram |
3/8
@swaledalebutchers
@swaledalebutchers
•
Follow
Ceps, butter, onglet. A proper celebration of the season. Available via our website… Thanks @grylos
2 weeks ago
View on Instagram |
4/8
@swaledalebutchers
@swaledalebutchers
•
Follow
Anyone can age beef. Doesn’t make it good beef. Great beef starts at its source. Well bred, right breed for the terrain, working with nature, not against it. Low stress, low stock density, fed on diverse pasture that isn’t overly rich or monocultured. From there it’s about time. Then more time. And patience. And, to be honest, the right kit. As ageing beef has become more popular, you see it in supermarkets and on high streets. But the reality is a lot of the kit used doesn’t stack up. It looks wow but creates mould. People push bad beef too far and try to make it sound interesting. We’ve done our tests. We’ve listened to our chefs. We’ve custom-built our dry ager. And we know that when you start with quality, proper controlled ageing just enhances the flavour.
3 weeks ago
View on Instagram |
5/8
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
@swaledalebutchers
@swaledalebutchers
•
Follow
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
4 weeks ago
View on Instagram |
6/8
We’ve finally made a pie. Well… not quite. We’ve collaborated with the brilliant Josh Whitehead of @finer_pleasures , because, truth be told, we don’t have the space or kit to do it ourselves. What he’s made is an absolute cracker — rich venison, Guinness, bone marrow, Henderson’s relish, and care in every step. Cabbage optional.
We’ve finally made a pie. Well… not quite. We’ve collaborated with the brilliant Josh Whitehead of @finer_pleasures , because, truth be told, we don’t have the space or kit to do it ourselves. What he’s made is an absolute cracker — rich venison, Guinness, bone marrow, Henderson’s relish, and care in every step. Cabbage optional.
We’ve finally made a pie. Well… not quite. We’ve collaborated with the brilliant Josh Whitehead of @finer_pleasures , because, truth be told, we don’t have the space or kit to do it ourselves. What he’s made is an absolute cracker — rich venison, Guinness, bone marrow, Henderson’s relish, and care in every step. Cabbage optional.
We’ve finally made a pie. Well… not quite. We’ve collaborated with the brilliant Josh Whitehead of @finer_pleasures , because, truth be told, we don’t have the space or kit to do it ourselves. What he’s made is an absolute cracker — rich venison, Guinness, bone marrow, Henderson’s relish, and care in every step. Cabbage optional.
@swaledalebutchers
@swaledalebutchers
•
Follow
We’ve finally made a pie. Well… not quite. We’ve collaborated with the brilliant Josh Whitehead of @finer_pleasures , because, truth be told, we don’t have the space or kit to do it ourselves. What he’s made is an absolute cracker — rich venison, Guinness, bone marrow, Henderson’s relish, and care in every step. Cabbage optional.
4 weeks ago
View on Instagram |
7/8
@swaledalebutchers
@swaledalebutchers
•
Follow
The whole sirloin produces, well, ten great cuts. Here’s Trevor and George talking through the different ways we break down this choice section, on the bone, off the bone, with the fillet on or taken off. There’s always more than one way to butcher a sirloin. Beautiful beef coming through at the moment, probably the best of the year. Get it on your menus, get it on your tables; you know what to do.
1 month ago
View on Instagram |
8/8