Be the first to This simple beef liver loaf is flavored with salt pork, onions, and spices. The gravy is made from the flavorful pan drippings.
Prep Time: 20 minutes
Cook Time: 1 hour, 15 minutes
Ingredients:
- 1-1/2 pounds beef liver
- 1-1/2 cups boiling water
- 2 slices cold salt pork, 1/4 inch thick, cut into 1/2-inch chunks
- 1 large onion, roughly chopped
- 2 cups soft bread crumbs
- 2 eggs, slightly beaten
- 1/4 cup chopped parsley
- 1 teaspoon salt
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon pepper
- 2 Tablespoons flour
- 1/2 cup cold water
- 1/2 cup beef broth
- 1/2 cup milk
Preparation:
Rinse beef liver and place in a deep casserole. Cover liver with boiling water and let stand for 10 minutes. Drain and let cool to room temperature.
Preheat oven to 350 F.
Cut liver into chunks and place in a food processor. Add salt pork and onion. Pulse until it reaches a medium-grind. Remove to a large bowl and mix in bread crumbs, eggs, parsley, salt, allspice, nutmeg, and pepper until evenly combined.
Press liver mixture into an 8 x 4 x 3-inch loaf pan. Bake 1 hour until browned. Let rest for 10 minutes, then remove loaf to a platter, reserving the drippings. Tent with foil and keep warm.
Scrape drippings into a small saucepan over medium heat. Add flour and cook, stirring often, until lightly browned. Combine water, beef broth, and milk. Slowly add the liquid to the roux in the saucepan, stirring constantly. Cook until pan gravy is thickened, continuing to stir often, about 5 minutes. Season to taste with salt and pepper.
Slice the liver loaf and serve with the gravy.
Yield: 6 servings
Preheat oven to 350 F.
Cut liver into chunks and place in a food processor. Add salt pork and onion. Pulse until it reaches a medium-grind. Remove to a large bowl and mix in bread crumbs, eggs, parsley, salt, allspice, nutmeg, and pepper until evenly combined.
Press liver mixture into an 8 x 4 x 3-inch loaf pan. Bake 1 hour until browned. Let rest for 10 minutes, then remove loaf to a platter, reserving the drippings. Tent with foil and keep warm.
Scrape drippings into a small saucepan over medium heat. Add flour and cook, stirring often, until lightly browned. Combine water, beef broth, and milk. Slowly add the liquid to the roux in the saucepan, stirring constantly. Cook until pan gravy is thickened, continuing to stir often, about 5 minutes. Season to taste with salt and pepper.
Slice the liver loaf and serve with the gravy.
Yield: 6 servings
