Liver Candied

Candied liver is a very tasty and original dish. When preparing it, various spices are used, due to which the liver acquires a sweetish taste and aroma. This dessert can be a great addition to a holiday or just to diversify your daily menu. In this article we will tell you how to prepare candied liver.

What do you need to prepare candied liver? Firstly, this liver is obtained if it is prepared correctly. But first of all, you need to choose high-quality fresh meat. Beef liver is best. It needs to be cleaned of films, fat, vessels and cut into pieces. The liver pieces need to be rinsed well with cold water, then put in a pan and covered with cold water.

How to cook liver correctly? So, how many minutes to cook boiled liver? It depends on what parts of the carcass we have chosen, and how we will cut the resulting meat: - if we cut it whole, then 30 minutes; - cut into pieces – 20 min. Readiness can be easily determined by piercing with a knife when a clear liquid begins to flow out. When the moment of readiness comes, remove the liver from the boiling water with a slotted spoon and cool. Then prepare the glaze. Mix water, lemon juice, flour, spices (all according to the recipe). Place the frying pan on heat and add the liver, season with garlic and pour in the glaze. Fry everything together over low heat until the glaze dries, then cover with a lid and leave to simmer over low heat until done. The finished glaze evenly covers the liver, it acquires a beautiful golden hue and a pleasant caramel flavor. It is at this moment that you should turn off the oven and remove the workpiece. It must be cooled to room temperature.

Now the liver is ready to serve. And if you grease it with butter before serving, then the liver delicacy can be served either hot or cold, garnished with herbs accordingly.