One of the best and simplest ways to enjoy liver! Using this low and slow method ensures nothing but perfect braised liver!
Liver (pork, beef, or chicken)
Fat (lard, tallow, or schmaltz; choose based on what animal liver you are using)
- Cut into ½” slices.
- Roll in seasoned flour.
- Brown in a small amount of hot fat.
- Add a very little water.
- Cover and cook slowly on top of range or in mod. oven (350) for 1 ½ hrs.
This works best if using a dutch oven or high sided cast iron with a lid.
This recipe comes from Baker’s Green Acres’ very own Jill Baker.
Keywords: organs, liver