Thanks to our kindly butcher I ended up with some Ox Liver recently. I tend to stick with Lambs Liver and had heard that Ox Liver can be rather strong so I grilled a little piece of it to try and was surprised how good it tasted. It wasn't as strong as I find Pigs Liver and although distinctly 'livery' it reminded me slightly of pigeon breast or venison. My butcher recommended we try it braised. I used the recipe below and it was delicious! A lot of recipes suggest that you soak the liver in milk for an hour or so to make the taste milder but I didn't and the family enjoyed it.
1 lb ox liver
2 cups of milk (for soaking the liver in if you prefer)
3 tbsps flour
good pinch salt
1 large onion
juice of half a lemon
1 tbsp brown sugar
2 cups beef stock
Half a cup of sour cream
Cut the liver into strips (soak in milk for an hour if you prefer). Dust the strips of liver in the flour and sauté in hot oil until browned on all sides. Remove and set aside.
Chop the onions into rings and brown in the same pan. Remove and set aside.
Deglaze the pan with the beef stock, lemon juice and brown sugar. Add the sour cream and cook for 5 mins.
Add the strips of liver and onions and cover the pan with a lid. Cook gently for half an hour or so until the liver is tender. Be careful not to overcook as the liver will become hard.
2lb potatoes, peeled
3 tbsp double cream
3 tbsp wholegrain mustard
Boil the potatoes until cooked and drain thoroughly. Mash with the butter and cream. Add the whole grain mustard and mix well.
Nick suggests that a young bright and full bodied red wine will compliment the liver and recommends: Jean Baptiste Audy Cabernet Sauvignon (100% Cabernet Sauvignon) or the Jean Baptiste Audy Cuvee (75% Merlot, 15% Cabernet Sauvignon and 15% Syrah)