Slow cooked cow's liver

 

Slow cooked cow's liver

 

The texture of liver, being slow cooked at 65˚C is lovely, creamy waxy rich, no comparison with other cooking method. This time tried organic Dexter cow's liver, find the texture creamier than pig's liver. Liver is a cheap food item here and comes in minimum half kg pack. So I just cook them all and freeze the excess, easy to slice thin and serve later.

1. Wash liver in water a couple of times,  remove surface thin skin and andy artery linings, dry, season with soy sauce, 5 spices powder, Garam masala, rice wine, brown sugar and pepper.

2. Place in silicone re-usable seal bag, with bay leaves and cook at 65˚C for 2 hours.

3. Sweat onion and pour the juice from the bag after cooking, thicken and adjust seasoning.