How to Cook Ox Liver (With Recipes)

Fried ox liver is served with beef sausages, a homemade beef burger, deep fried potatoes, tomatoes and mushrooms
Fried ox liver is served with beef sausages, a homemade beef burger, deep fried potatoes, tomatoes and mushrooms

Although many people are put off eating liver simply by the thought of what it is and where it comes from, liver from several different creatures represents popular eating in many parts of the world. Chicken livers are probably the most widely consumed, though lambs' liver and calves' liver can be equally tender and delicious when cooked properly. While ox liver does have that little bit more "bite" to it, it is anything but tough, again when cooked in an appropriate fashion for the right length of time. This page shows a few different ways to cook ox liver and further includes some ultra tasty accompaniment ideas and serving suggests.

Fresh ox liver
Fresh ox liver

Liver is also fairly nutritious, being particularly rich in iron, Vitamin A, Vitamin B-12 and zinc. This means that it can be very beneficial when made to form part of a balanced and fully nutritional diet. Medical professionals should of course be consulted for full details, especially where existing medical conditions are known to exist.

Nutrition Facts
Serving size: 295g, cooked, pan fried
Calories 546
Calories from Fat126
% Daily Value *
Fat 14 g22%
Saturated fat 4 g20%
Carbohydrates 15 g5%
Protein 78 g156%
Cholesterol 1124 mg375%
Sodium 227 mg9%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Ox Liver on Toast with Onions, Mushrooms and Mint Sauce

Ox liver slice on toast with onions, mushrooms and mint sauce
Ox liver slice on toast with onions, mushrooms and mint sauce

Cook Time

Prep time: 5 min

Cook time: 10 min

Ready in: 15 min

Yields: One serving

Ingredients

  • 1 slice ox liver (approximately ¼ pound)
  • One tablespoon plain/all purpose flour
  • Salt and pepper
  • Vegetable oil for frying
  • 3 or 4 small mushrooms, halved
  • ½ small white onion, peeled and sliced
  • Thick slice from bloomer loaf
  • 2 teaspoons mint sauce to serve

Instructions

Click thumbnail to view full-size
Floured ox liver is added to frying panOnion and mushroom accompaniments for ox liverOnion and mushrooms are added to pan with part fried ox liverOx liver is rested on a plate for a couple of minutesThick slice of bread is cut for toastingToast is laid on a serving plateOx liver is laid on toastOnions and mushrooms are carefully spooned on to ox liverMint sauce is added to liver, onions and mushroomsBeautifully cooked ox liver
Floured ox liver is added to frying pan
Floured ox liver is added to frying pan
Onion and mushroom accompaniments for ox liver
Onion and mushroom accompaniments for ox liver
Onion and mushrooms are added to pan with part fried ox liver
Onion and mushrooms are added to pan with part fried ox liver
Ox liver is rested on a plate for a couple of minutes
Ox liver is rested on a plate for a couple of minutes
Thick slice of bread is cut for toasting
Thick slice of bread is cut for toasting
Toast is laid on a serving plate
Toast is laid on a serving plate
Ox liver is laid on toast
Ox liver is laid on toast
Onions and mushrooms are carefully spooned on to ox liver
Onions and mushrooms are carefully spooned on to ox liver
Mint sauce is added to liver, onions and mushrooms
Mint sauce is added to liver, onions and mushrooms
Beautifully cooked ox liver
Beautifully cooked ox liver
  1. Scatter the flour on a plate and season with salt and pepper while you bring a tablespoon or so of oil up to a medium heat in a non-stick frying pan.
  2. Pat the liver on both sides in the flour, ensuring it is evenly coated. Fry for four to five minutes each side on a moderate heat until just cooked and tender.
  3. When you have turned the liver, the mushrooms and onion should be added to the pan to fry.
  4. Lift the liver to a warmed plate while you toast the bread and let the mushrooms and onion finish cooking.
  5. Lay the toast on a plate and top with the liver.
  6. Spoon the mushrooms and onion on to the liver and garnish with the mint sauce.

Steak, Kidney and Liver Pie with Chips

Stewed steak, kidney and liver topped with puff pastry pie and served with homemade chips
Stewed steak, kidney and liver topped with puff pastry pie and served with homemade chips

Cook Time

Prep time: 1 hour 15 min

Cook time: 3 hours 15 min

Ready in: 4 hours 30 min

Yields: Two servings

Ingredients

  • ½ pound shin of beef, roughly chopped
  • 1 small white onion, peeled and sliced
  • ½ teaspoon dried thyme
  • 2 tablespoons vegetable oil
  • 1 pint fresh beef stock
  • Salt and pepper
  • ¼ pound ox kidneys
  • ¼ pound ox liver
  • ½ pound puff pastry
  • 1 beaten egg for glazing
  • Homemade chips to serve, or accompaniments of choice

Instructions

Click thumbnail to view full-size
Shin of beefBrowning shin of beef and onionBrowned shin of beef and onionOx kidney and liverBrowning ox kidney and liverBrowned ox kidney and liverSteak, kidney and liver pie fillingSteak, kidney and liver pie ready for the ovenPlating steak, kidney and liver pie fillingPastry is laid on top of steak, liver and kidney pie filling
Shin of beef
Shin of beef
Browning shin of beef and onion
Browning shin of beef and onion
Browned shin of beef and onion
Browned shin of beef and onion
Ox kidney and liver
Ox kidney and liver
Browning ox kidney and liver
Browning ox kidney and liver
Browned ox kidney and liver
Browned ox kidney and liver
Steak, kidney and liver pie filling
Steak, kidney and liver pie filling
Steak, kidney and liver pie ready for the oven
Steak, kidney and liver pie ready for the oven
Plating steak, kidney and liver pie filling
Plating steak, kidney and liver pie filling
Pastry is laid on top of steak, liver and kidney pie filling
Pastry is laid on top of steak, liver and kidney pie filling
  1. Chop the shin of beef to approximately one inch pieces. Add one of the tablespoons of oil to a large pot, followed by the beef, the onion and the thyme. Season with salt and pepper.
  2. Brown the beef and soften the onion over a medium heat before adding the beef stock.
  3. Bring the stock to a gentle simmer, cover and continue to simmer until the beef is tender. This will take two to two and a half hours. Check the liquid level every so often and if necessary, add a little more stock or even boiling water.
  4. When the beef is tender, turn off the heat and leave it for at least an hour to cool.
  5. Chop the kidneys and liver to about the same size as the beef. You may wish to ask your butcher to take care of the kidneys for you as you should be sure to remove all the white fatty tissue and this can be awkward if it's a meat cleaning procedure you're not familiar with.
  6. Add the second tablespoon of oil to a non-stick frying pan and fry off the liver and kidney for three or four minutes on a low to medium heat until browned and sealed.
  7. Mix the kidney, liver and beef together and add to a 10 by 7 inch pie dish, along with enough of the stock to approximately half cover the meat.
  8. Roll out the pastry and lay on top of the dish. Crimp around the edges, glaze with beaten egg and cut a steam vent or two in the centre.
  9. Cook the pie in the oven preheated to 425F/210C for thirty to thirty-five minutes until the pastry is risen and golden.
  10. Take the pie from the oven and leave to rest while you give the chips their final fry.
  11. Cut the pie pastry in half and sit on a holding plate while you use a slotted spoon to divide the meat between two plates. Sit half the pastry on top of each portion and serve with the chips.

Ox Liver Pate with Cheese, Oatcakes and Port

Ox liver pate served with Scottish oatcakes, Red Leicester cheese and port
Ox liver pate served with Scottish oatcakes, Red Leicester cheese and port

Cook Time

Prep time: Overnight

Cook time: 10 min

Ready in: Overnight

Yields: Four to six servings of pate

Ingredients

  • ¼ pound piece ox liver
  • 1 tablespoon plain/all purpose flour
  • Salt and pepper
  • Vegetable oil for frying
  • ½ small white onion, peeled and sliced
  • 3 ounces unsalted butter
  • ½ teaspoon dried thyme
  • Red Leicester cheese to serve (or cheese of choice)
  • Oatcakes to serve
  • Black grapes to serve
  • Fresh chives to garnish
  • Ruby port to serve

Instructions

Click thumbnail to view full-size
Ox liverOx liver is patted in seasoned flourStarting to fry seasoned and floured ox liverOnions are added to pan with part fried ox liverChopped ox liver and onionsMelting butter with dried thymeOx liver and onions ready to be blendedOx liver pate is poured in to dish and left to setOx liver pateOx liver pate with oatcakes, Red Leicester cheese and black grapes
Ox liver
Ox liver
Ox liver is patted in seasoned flour
Ox liver is patted in seasoned flour
Starting to fry seasoned and floured ox liver
Starting to fry seasoned and floured ox liver
Onions are added to pan with part fried ox liver
Onions are added to pan with part fried ox liver
Chopped ox liver and onions
Chopped ox liver and onions
Melting butter with dried thyme
Melting butter with dried thyme
Ox liver and onions ready to be blended
Ox liver and onions ready to be blended
Ox liver pate is poured in to dish and left to set
Ox liver pate is poured in to dish and left to set
Ox liver pate
Ox liver pate
Ox liver pate with oatcakes, Red Leicester cheese and black grapes
Ox liver pate with oatcakes, Red Leicester cheese and black grapes

If you have bought a pack of ox liver, this recipe is a good way of using up the least "shapely" bit as it is going to be chopped up and blended anyway. Presentation is not an issue.

  1. Scatter the flour on a plate and season. Bring a little oil up to a medium heat in a non-stick frying pan.
  2. Pat the liver in the flour and fry for three to four minutes each side until just cooked. Add the onions to fry after the liver has been turned.
  3. Lift the liver and onions to a plate. Allow to cool slightly while you melt the butter with the dried thyme and some seasoning in a small saucepan. Be careful that the butter does not split. The best way to do this is to lift the pan from the heat just before the butter is completely melted and gently swirl to complete melting in the residual heat.
  4. Roughly chop the liver and add to your blender/food processor with the onion and the melted butter. Blend to desired consistency.
  5. Pour the pate mix in to a suitable dish, cover and leave to set. After about an hour, cover the dish with tinfoil and refrigerate overnight.
  6. The pate can be served in any way of your choosing but here it was served with a wedge of Red Leicester cheese, oatcakes, black grapes, a few strands of chives to garnish and a glass of ruby port.

Liver, Mushrooms and Onion Hot Dog

Sliced ox liver, mushrooms, onion and mustard dog
Sliced ox liver, mushrooms, onion and mustard dog

Cook Time

Prep time: 10 min

Cook time: 10 min

Ready in: 20 min

Yields: One serving

Ingredients

  • 1 dog
  • Small slice of ox liver (around 3 ounces)
  • 1 tablespoon plain/all purpose flour
  • Salt and pepper
  • Vegetable oil for frying
  • 3 or four small mushrooms, halved
  • ½ small white onion, peeled and sliced
  • 1 sub roll
  • Mustard

Instructions

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Preparing to heat hot dogLiver is patted in seasoned flourStarting to fry seasoned ox liverSliced mushrooms and onionOnions and mushrooms are added to pan with frying ox liverOx liver is restedRested ox liver is slicedHot dog is laid in sub rollSliced liver is laid on top of hot dogMushrooms and onion are laid on top of liver and dog
Preparing to heat hot dog
Preparing to heat hot dog
Liver is patted in seasoned flour
Liver is patted in seasoned flour
Starting to fry seasoned ox liver
Starting to fry seasoned ox liver
Sliced mushrooms and onion
Sliced mushrooms and onion
Onions and mushrooms are added to pan with frying ox liver
Onions and mushrooms are added to pan with frying ox liver
Ox liver is rested
Ox liver is rested
Rested ox liver is sliced
Rested ox liver is sliced
Hot dog is laid in sub roll
Hot dog is laid in sub roll
Sliced liver is laid on top of hot dog
Sliced liver is laid on top of hot dog
Mushrooms and onion are laid on top of liver and dog
Mushrooms and onion are laid on top of liver and dog
  1. Put the dog in to a pot of cold water. Put on a high heat just until the water reaches the gentlest of simmers. Either turn off heat or reduce to minimum and leave to gently heat through while you attend to liver.
  2. Scatter the flour on a plate and season. Pat the liver in the flour and fry gently in a little oil for three to four minutes each side until done. Add the mushrooms and onions to fry when the liver is turned and half cooked.
  3. Lift the liver to a chopping board and allow to rest for a couple of minutes. Slice with a sharp knife.
  4. Put the hot dog in to the cut open sub roll, lay on the liver slices, followed by the mushrooms and onion and the mustard.

Ox Liver, Beefburger and Sausage Fry Up

Fried ox liver with burger and sausages, potatoes, tomatoes and mushrooms
Fried ox liver with burger and sausages, potatoes, tomatoes and mushrooms

Cook Time

Prep time: 1 hour

Cook time: 45 min

Ready in: 1 hour 45 min

Yields: One serving

Ingredients

  • 6 to 8 baby new potatoes or as required
  • 2 beef sausages
  • Vegetable oil for frying
  • ¼ pound minced/ground beef
  • Pinch of dried thyme
  • Salt and pepper
  • 1 slice of ox liver (approximately ¼ pound)
  • 1 tablespoon flour
  • 4 cherry tomatoes on the vine
  • 3 or 4 button mushrooms
  • HP Sauce to serve (optional)

Instructions

Click thumbnail to view full-size
Frying sausages, ox liver and beefburgerFrying cherry tomatoes and mushroomsDeep fried potatoes are drained on kitchen paperOx liver, beefburger and sausages are platedTomatoes and mushrooms are plated with beef fry up componenetsHP Sauce is an optional but delicious addition to any fry up
Frying sausages, ox liver and beefburger
Frying sausages, ox liver and beefburger
Frying cherry tomatoes and mushrooms
Frying cherry tomatoes and mushrooms
Deep fried potatoes are drained on kitchen paper
Deep fried potatoes are drained on kitchen paper
Ox liver, beefburger and sausages are plated
Ox liver, beefburger and sausages are plated
Tomatoes and mushrooms are plated with beef fry up componenets
Tomatoes and mushrooms are plated with beef fry up componenets
HP Sauce is an optional but delicious addition to any fry up
HP Sauce is an optional but delicious addition to any fry up
  1. The potatoes firstly have to be cooked by boiling and left to cool. Add them to a pot of cold, salted water, bring to a simmer and cook for about half an hour or until just softened. Drain, return to pot, cover and leave to cool.
  2. Add a little oil and the unpricked sausages to a large, non-stick frying pan. Cooking the sausages slowly for about twenty minutes stops them bursting and keeps all the flavour inside.
  3. When the sausages have been frying for about ten minutes, pat the liver in seasoned flour and add to the pan.
  4. Season the beef with salt, pepper and thyme and roll in to a ball. Flatten to a pattie, pat in the flour and also add to the pan. The burger and liver will take four or five minutes each side to cook.
  5. Add some oil to a second pan and add the tomatoes on the vine, along with the mushrooms. Season with salt and pepper. Fry gently for about ten minutes, turning the mushrooms frequently.
  6. Peel the cooled potatoes with your fingers and deep fry in hot oil for about five minutes until beautifully golden. Drain on kitchen paper.
  7. Assemble the ingredients on a serving plate and drizzle with HP Sauce if desired.

© 2014 Gordon Hamilton

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