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Offal Recipes

Ingredients: 

For the Pastry Top:

  • 10 oz/1 sheet of store bought puff pastry

  • 1 beaten egg

For the Filling:

  • 2 tbsp vegetable oil

  • 25 oz stew beef, diced (3.125 cups / 1½ pounds)

  • 8 oz beef kidney, diced (1 cup)

  • 1½ cups diced onions, diced

  • 1 oz all-purpose flour (6 teaspoons)

  • 1½  pints beef stock (3cups)

  • salt and freshly ground black pepper, to taste

  • a dash of Worcestershire sauce

Directions:

  1. Preheat the oven to 425°F / Gas 7

  2. Heat the vegetable oil in a very large frying pan, and brown the beef all over. (You may need to do this in batches if using a smaller pan.)

  3. Set aside, then brown the kidneys on both sides in the same pan. Add the onions and cook for 3-4 minutes.

  4. Return the beef to the pan, sprinkle flour over and coat the meat and onions.

  5. Add the stock to the pan, stir well and bring to the boil.

  6. Turn the heat down and simmer for 1½ hours without a lid. If the liquid evaporates too much, add more stock.

  7. Remove from the heat. Add salt, pepper and Worcestershire sauce and allow to cool completely. Place the cooked meat mixture into a round or oval pie dish, the meat mixture needs to fill around ½” from the top of the dish.

  8. Take the pastry out of the freezer and leave to defrost for around 1 hour, cut out your shape 2" larger than the dish you are using.

  9. Using a rolling pin, lift the pastry and place it over the top of the pie dish, pushing down until it reaches the top of the meat mixture. Trim and crimp the edges with your fingers and thumb.

  10. Brush the surface with the beaten egg mixture and bake for 30-40 minutes until golden-brown and puffed.

  11. Serve with creamy mash and steamed vegetables to soak up the gravy.

Steak and Kidney Pie 

By Chef Millie, The English Rose

Liver Tips, Tricks & Notes

Tips and Tricks for Cooking Liver from Mommy's Home Cooking

  • To reduce the strong taste place the liver in a bag, cover with milk and refrigerate up to 2 hours.

  • Do NOT overcook (Liver is safe to eat when it reaches an internal temperature of 160°F)

  • To add more flavor, season with cumin and/or paprika, or cayenne pepper if you like added heat.

  • If desired use the pan drippings to make gravy. Add 1-2 Tablespoons of flour to the drippings. Cook the flour for 1-2 minutes, constantly stirring then add 1 cup of beef stock for each tablespoon of flour. Cook and stir until thickened. Serve over liver and onions.

According to the Weston A. Price Foundation Liver is/has:

  • An excellent source of high-quality protein

  • Nature’s most concentrated source of vitamin A

  • All B vitamins in abundance, particularly vitamin B12, B2 (riboflavin), B3 (niacin), B5 (pantothenic acid) B6, and folate

  • One of our best sources of folic acid

  • A highly usable form of iron

  • Trace elements such as copper, zinc and chromium, selenium, phosphorus; liver is our best source of copper

  • An unidentified anti-fatigue factor

  • CoQ10, a nutrient that is especially important for cardio-vascular function

  • A good source of purines, nitrogen-containing compounds that serve as precursors for DNA and RNA

  • Remember when liver is consumed, all the vitamins and minerals are present in their natural unprocessed state. 

Grass-Fed Beef Liver Chips 

By Jessica Haggard

Ingredients: 

  • 1 pound beef liver

Directions:

Arrange sliced liver on a food dehydrator sheet or a baking sheet.

Dehydrator Method:

  1. Dry meat at 155 degrees. 

  2. Flip once the center is completely dry and firm to touch. (4 hours or so.) Continue drying. 

  3. Meat should snap apart easily once it is done. Store in an airtight container. Will keep a number of months.

Oven Method:

  1. Set heat on the lowest temperature. 

  2. Check liver after an hour or so. Flip once the center is completely dry. 

  3. Cook for another hour or so until there is no moisture in the meat.

  4. Break into small pieces and store in an airtight container.

Exact drying time will vary with appliance type! 

Can eat by themselves or serve with a cheese spread. Your dogs will love this treat also!!   

Ingredients: 

  • 4 tablespoons pastured butter or ghee

  • 1 large onion

  • 1 ½ pounds beef liver

  • 3 tablespoons heavy cream or coconut cream

  • 2 tablespoons coconut aminos sauce

  • 2 teaspoons garlic powder

  • 1 teaspoon paprika

  • 1 teaspoon white pepper

  • 1 ½ teaspoon sea salt

Directions:

  1. In a medium skillet melt butter, add onions and sauté until translucent. 

  2. Add chopped liver and cook until done, not overcooked. 

  3. Place the cooked onions and liver into a food processor. 

  4. Add remaining ingredients and blend until smooth and even throughout. Add more salt if necessary and pulse until well blended. 

  5. Transfer to a mason jar and store in the refrigerator for up to 2 weeks.

Easy Low-Carb Beef Liver Pate 

By Anya @Prepare and Nourish

Liver in Cream Sauce 

By Valeria Beets ‘n Bones

Ingredients: 

  • 1 pound liver

  • 1 lemon

  • 1-2 tablespoons ghee

  • 1 small onion

  • 2-3 tablespoons of pickle juice (brine from lacto fermented pickles)

  • Salt and pepper to taste

  • 1 tablespoon mustard powder (optional)

Directions:

  1. Slice liver into bite size pieces, place in bowl, put enough water to submerge liver, add lemon and mix well.

  2. Allow to marinade for 30-60 minutes. This will draw blood out. Marinade may have stuff floating in it. Rinse liver well under running water until the water is clear. 

  3. Saute the onion in ghee until golden brown and liquid is gone. Add liver and sauté on medium until it starts to brown a little (about 5 minutes). 

  4. Add sour cream, pickle juice, salt, pepper, and (mustard) Mix well. Saute about 3 more minutes. Serve immediately. 

Ingredients:

  • 3-4 pounds Oxtail

  • ¼ cup canola oil

  • 2-3 medium onions

  • 2-3 garlic cloves crushed

  • 1 cup red wine (may use beef stock or water)

  • 4 cups beef broth

  • ¼ cup tomato paste

  • 2-3 bay leaves

  • 1 teaspoon whole black peppercorns (additional pepper may be used)

  • 1 sprig fresh rosemary

  • Salt, pepper to taste

Sauce:

  • 1 Tablespoon unsalted butter

  • 1 Tablespoon all purpose flour

  • 2 cups of oxtail liquid

Directions:

  1. Preheat oven to 300°F. Pat oxtails dry. (This helps achieve better browning when searing)

  2. Heat oil in heavy Dutch oven pot on high heat. Add oxtails and sear, making sure all sides are brown and crusty. Remove oxtails and set aside.

  3. Lower heat to medium, add onions and garlic. Sauté about 5 minutes.

  4. Add wine, use wooden spoon to scrape browned bits from the bottom of the pan. Add oxtails along with stock, tomato paste, bay leaves, peppercorns, rosemary, salt, pepper.

  5. Bring heat to high until liquid boils. Cover with tight fitting lid and put in preheated oven. Cook for 3 hours.

  6. Remove from oven, remove lid, let meat cool in liquid while preparing sauce.

Sauce:

  1. 2 cups of liquid from pot (skim off fat by pouring through mesh strainer into measuring cup)

  2. Heat butter in separate saucepan over medium high heat.

  3. Gradually stir in flour until paste is formed. Heat for 5 minutes, stirring until roux is light brown. Whisk the 2 cups of hot liquid a little at a time into the roux. Simmer about 15 minutes until thickened. Season with salt and pepper. 

  4. Remove the oxtails and spoon this sauce over them. Serve with your favorite sides.  

 

Enjoy!

Braised Oxtail

By Danilo Alfaro

Beef Cheeks

Recipe courtesy of Vered DeLeeuw

Ingredients:

  • 2 large beef cheeks, around 2 lb. raw weight

  • 1 teaspoon Diamond Crystal kosher salt

  • ½ teaspoon black pepper

  • ½ teaspoon onion powder

  • ½ teaspoon garlic powder

  • ½ teaspoon smoked paprika

  • ½ teaspoon ground cumin

 

Directions:

  1. Place the beef cheeks in your slow cooker. Mix the salt and spices in a small bowl and sprinkle the mixture all over the meat. There’s no need to add liquids. The meat will release liquids as it cooks.

  2. Cover and cook on low for 6-8 hours (I cooked for 8 hours). When done, the beef cheeks will smell amazing and the meat will be super tender.

  3. Serve with the strained cooking liquids for dipping.

  4. Optional: Make gravy. When done, transfer the meat to a baking dish, cover with foil and place in a warm (150°F) oven. Strain the cooking liquids into a glass measuring cup. Use a spoon to skim off the fat layer that floats to the top.

  5. Pour the cooking liquids into a medium saucepan. Bring to a gentle boil, then lower heat and simmer, whisking occasionally, until reduced into a rich sauce, about 10 minutes.

  6. Serve the slow cooked beef cheeks topped with the gravy.

Courtesy of Pinterest

Braised Beef Cheeks

Recipe courtesy of Robert Smith

"This has been a hit with everyone that has tried it."

Ingredients:

  • 2 tablespoons olive oil

  • 5 pounds trimmed beef cheeks

  • 1 large onion, diced small

  • 1 carrot, diced small

  • 4 cloves garlic, minced

  • 4 cups beef stock

  • 1 cup red wine

  • 1/3 cup dried porcini mushrooms

  • 2 cubes beef bouillon

  • 1 teaspoon dried thyme

  • 2 bay leaves

 

Directions:

  1. Preheat oven to 275 degrees F (135 degrees C).

  2. Heat olive oil in a large Dutch oven over medium-high heat. Add beef in batches and cook until browned, about 4 minutes per side. Add onion and carrot; cook until tender, about 20 minutes. Stir in garlic and cook until fragrant, about 2 minutes.

  3. Pour beef stock and wine into the Dutch oven; bring to a boil. Stir in porcini mushrooms, bouillon cubes, thyme, and bay leaves. Lay a piece of parchment paper over the surface. Cover with a tight lid.

  4. Bake in the preheated oven until beef is very tender, 5 to 6 hours.

  5. Transfer beef to a plate. Discard bay leaves. Blend cooking liquid with an immersion blender to make a smooth sauce. Serve beef with sauce.

Ingredients:

  • 4 tablespoons extra-virgin olive oil

  • 4 (12-oz) beef cheeks, trimmed of excess fat

  • 1 medium onion, finely chopped

  • 1 medium carrot, finely chopped

  • 1/2 celery rib, finely chopped

  • 1/2 teaspoon unsweetened cocoa powder

  • 2 cups red wine (preferably a dry Lambrusco or Chianti)

  • 1 (28- to 32-oz) can whole tomatoes including juice, chopped (3 cups)

  • 1 1/2 teaspoons salt

  • 1 teaspoon black pepper

 

Preparation:

  1. Heat 2 tablespoons oil in an ovenproof 6-quart wide heavy pot over moderately high heat until hot but not smoking. While oil is heating, pat beef cheeks dry and season with salt and pepper. Brown beef, without crowding, on all sides, about 20 minutes total, and transfer with tongs to a bowl. Pour off fat from pot, then add remaining 2 tablespoons oil and cook onion, carrot, and celery over moderately low heat, stirring occasionally, until softened, about 10 minutes.

  2. Preheat oven to 325°F.

  3. Stir cocoa powder into vegetable mixture, then add wine and scrape up any brown bits. Increase heat to high and boil until liquid is reduced by half, about 10 minutes.

  4. Return cheeks (with any juices) to pot and add tomatoes with juice, salt, and pepper. Bring to a simmer, then braise, covered, in middle of oven until very tender, about 3 hours.

 

Cook's note:

Beef cheeks improve in flavor if made up to 2 days ahead. Cool, uncovered, then chill, surface covered with parchment paper or wax paper and pot covered with lid. Remove any solidified fat before reheating.

Cheeks Braised (Epicurious)

Recipe Adapted from Uno e Bino

https://www.epicurious.com/recipes/food/views/braised-beef-cheeks-107803

Visit Epicurious.com for more great recipes

Slow Cooked Beef Cheeks
Recipe courtesy of Nai (RecipeTin Eats)

These slow cooked beef cheeks are so meltingly tender that you can eat them with a spoon. And the sauce is so flavourful you'll want to drink it out of a cup! This recipe makes enough to serve 6 people, made with 6 small beef cheeks (or share 4 large ones). Leftovers are brilliant to freeze, or turn into a quick Ragu to toss through pasta or making a Pie!

Ingredients:

  • 3 tbsp olive oil, separated

  • 1.5 kg/3lb beef cheeks, (4 large or 6 small beef cheeks)

  • 1 onion (white, brown or yellow), roughly diced (about 1 cup)

  • 1 celery stalk, roughly diced (about 1 cup)

  • 1 carrot, roughly diced (about 3/4 cup)

  • 4 garlic cloves, minced

  • 6 stems of fresh thyme or 1 1/2 tsp dried thyme leaves

  • 4 dried bay leaves (or 3 fresh bay leaves)

  • 1 cup (250 ml) beef stock (broth)

  • 2 cups (500 ml) red wine (full bodied eg. cabernet sauvignon or merlot)

  • 2 - 3 tsp salt, separated

  • Black pepper

 

Instructions:

  1. Prepare the beef cheeks: cut off any large, fatty membrane. Pat dry then use 1 tsp of salt and black pepper to season the beef all over.

  2. Heat 2 tbsp olive oil in a large heavy based pot over high heat. Sear half the beef cheeks on each side until nicely browned. Remove beef cheeks onto a plate, repeat with remaining cheeks.

  3. Turn down the heat to medium high and heat the remaining 1 tbsp of olive oil. Add garlic and onion. Sauté for 3 minutes until onion is becoming translucent.

  4. Add the celery and carrot,s sauté for a further 3 minutes.

  5. Follow directions for your chosen cooking method below.

 

Slow Cooker Directions:

  1. Pour the onion mixture into the slow cooker and place the beef cheeks on top.

  2. Pour the wine into the pot and return to heat. Turn the heat up to high, bring to simmer and let it simmer for 1 minute (to cook out the wine a bit). Scrape the brown bits off the bottom of the pan so it mixes in with the wine.

  3. Pour the wine into the slow cooker, then all the remaining ingredients, starting with a pinch of salt and pepper (add more to taste later).

  4. Cook in the slow cooker on Low for 8 hours or High for 6 hours for 250g/8oz size beef cheeks or Low for 10 - 12 hours or High for 8 hours for 350g/12oz beef cheeks.

  5. Open the slow cooker and remove the beef cheeks. Discard the thyme stems and bay leaves.

  6. Use a handheld stick blender to puree the braising liquid into a smooth Sauce - it will change from a dark brown to a lighter brown colour.

  7. Transfer liquid into saucepan, simmer on stove on medium high until the Sauce turns a darker brown colour and reduces by about 1/4 to 1/3, to a gravy consistency - about 10 minutes.

  8. Do a taste test and adjust the seasoning (salt and pepper) to your taste.

  9. Remove from heat, return beef cheeks to the Sauce, cover and keep warm until ready to serve.

 

Pressure Cooker Directions:

  1. Follow the Slow Cooker directions but cook on high in your pressure cooker for 1 hour on high for small cheeks (around 250g/8oz each).

 

Stovetop and Oven Directions:

  1. Pour the wine into the pot / casserole dish (with the onion mixture) and stir to scrape the brown bits off the bottom of the pot. Bring wine to simmer for 1 minute.

  2. Add remaining ingredients, starting with a pinch of salt and pepper (add more to taste later), the place lid on.

  3. Simmer on medium low for 2 to 2 1/2 hours until the cheeks are very tender, turn at least once during cooking.

  4. 160C/320F for 3 to 3 1/2 hours .

  5. Remove the beef cheeks from sauce. Discard the thyme stems and bay leaves.

  6. Use a handheld stick blender to puree the braising liquid into a smooth Sauce - it will change from a dark brown to a lighter brown colour.

  7. Bring the Sauce to simmer over medium heat and simmer until it turns a darker brown colour and reduces by about 1/4 to 1/3, to a gravy consistency - about 3 to 5 minutes.

  8. Do a taste test and adjust the seasoning (salt and pepper) to your taste.

  9. Remove from heat, return beef cheeks to the Sauce, cover and keep warm until ready to serve.

 

To Serve:

  1. Serve beef cheeks on Paris Mash (ultimate creamy mashed potato!) or Creamy Mashed Cauliflower, drizzled with a generous amount of Sauce. Garnish with finely chopped parsley if desired.

 

Notes:

  • Size - The beef cheeks I got were unusually large, around 350g/12oz each. Great man size portions. Usually beef cheeks are around 250g/8oz each and I get 6.

  • Beef Cheeks - If you can't find beef cheeks, substitute with any other cut of beef suitable for slow cooking. Boneless beef short ribs is ideal! Cut them into 250g/8oz pieces.

  • Leftover beef cheeks and sauce can be kept in the freezer for 3 months.

Tongue Recipe
Recipe courtesy of Francesa Melichar

Ingredients:

  • 1 tongue

  • 2 cups distilled vinegar

  • 2 tablespoons of dill

  • 2 cloves minced garlic

  • 2 carrots sliced

  • 1 onion sliced

  • enough water to almost cover tongue

Directions:

Cook in slow cooker on low for 7-8 hours.

When cooked, skin tongue, strain broth. Use 2-3 cups strained broth and 2-3 cups sour cream (simmer). Add enough plain flour to thicken to your likeness.

Pate tongue sliced, pour gravy over, add cooked carrots and onions and wide German noodles.

Enjoy,  Francesa Melichar

Tongue Recipe

Ingredients:

  • 1 tongue

  • Salt and pepper to your likeness

Directions:

Put in foil tightly folded so broth will not seep out.

Cook in low oven 250°F degrees for 8-10 hours. (may want to put in at 10pm and take out at 6 am cook overnight)

 

Remove skin, slice, eat.

You can make your own gravy and vegetables just as you would for a roast.

Ingredients:

  • 1 beef heart

  • 1 garlic clove minced

  • ½ cup vinegar & oil salad dressing

  • 1 cup beef broth

Stuffing:

  • 10 slices bacon, diced

  • ½ lb sliced mushrooms (or 2 - 4oz cans, drained)

  • 1 medium onion chopped

  • Fry bacon, mushrooms, onions in pan until soft. Drain.

 

Directions:

Wash heart in salt water. Trim fat. Pat dry. Put the stuffing in the heart and fasten together with string. Place the heart in crock pot and add garlic, dressing, and beef broth. Cover and cook on High 1 hour then on Low for 7-9 hours. Thicken the gravy before serving.

Crock Pot Beef Heart with Mushroom Stuffing