Nothing like a good recipe for beef liver or heart. After all, organ meat is more nutritious the less you cook it. Raw is best. Apparently lots of recipes are out there for preparing delicious raw meat dishes. One such recipe is an Italian dish called ‘carpaccio‘.
I am going to create a beef liver carpaccio dish for dinner tonight. However, my search for recipes came up short. The best suggestion I could find was a dish reported on Foodspotting.com: Beef Liver Carpaccio at Miyabi Forty Fifth in Seattle.
I could probably figure out some of the ingredients from the photo. I’d like to know if anyone else has any experience with this dish. Or with beef heart carpaccio, too. These are the most available organ meats at local markets, and they have the most nutrition to lose when cooked.
If you have any recipe suggestions, please enter them as comments after this post. My tastebuds are at a high level of anticipation.
All the best,
Bruce Connors says
So far I have not had the pleasure of eaten this. Now how to prepare it would be a highly educated choice.
Layout the liver flat on some parchment paper, wrap paper over and put in the freezer for about 45 min.
Make your favorite mustard sauce. If I were eating it I would caramelize some onions reducing them in some Zinfandel Wine.
Take chilled meat out of freezer, pound out the meat evenly till thin(1/16 in.). Slice the meat into equal sized pieces. Serve over some baby arugula, with the onions and mustard sauce on the side. Sit and Enjoy