When it comes to liver, I prefer calves liver to beef liver. However, most people in St. Croix don’t like any liver at all and there are very few calves around so no calves liver in stores. Now calves liver properly done is a very tender richly flavored piece of meat whereas beef liver is much tougher and has a coarser heavier flavor which is hard to overcome.
All this changed when I stumbled upon a recipe for Serena’s “Lazy Liver” cooked in a crockpot. This recipe was simplicity in itself which is always a good way to start when using a new cooking method and slow cooking was definitely a new concept because with calves liver it is quickly fried and served slightly pink. Slow cooking calves liver on a stove destroys it and makes it tough. I tried Serena’s recipe a couple of times when liver was on sale and it was a lot better that beef liver cooked on a stove but not quite equal to the best of calves liver which is generally unavailable.
When I decided to return to coffeepot cooking, I found beef liver on sale for $1.25 a pound and purchased .84 pounds which I cut in half. This gave me a 7 oz portion size which is a lot better than cooking and eating a whole pound. I left the other half frozen and returned it to the freezer in a Ziploc bag for another day. The following is a simple recipe with simple directions. It is also the best beef liver I have ever cooked or eaten. While I still prefer calves liver, I will cook and eat this again because I cant always find calves liver when I am in the mood for liver.
½ stick butter
1 medium onion
1 bullion cube
1 oz Cruzan white rum
5-7 oz liver
1 T room temperature soft butter
1½ T white flower
1 to 1½ cup water
Place butter and onion in coffeepot with bullion cube.
Place pot on coffee warmer and cook until glazed. About 1 hour.
Add partially frozen liver to coffeepot. (cut into chunks if desired)
Add rum, cover pot with foil and return to the coffeepot warmer.
Remove foil covering top and add the water. Recover with the foil when done.
Mix room temperature butter and flour to a smooth paste (rue) and let set.
After a couple of hours the liver will be completely cooked.
Add the rue to the pot, mix well and cook a couple more hours until a smooth gravy forms when stirred.
Serve with garlic mashed potatoes.
Notes: The meal was quite good and easy to make. All the times are flexible as long as the total is about four hours. Pretty sure that you can add the flower when the onions are glazed and make a paste, then ad the frozen liver and rum and water right away, cover with foil and leave for 4 to 6 hours and it will be fine.
Overall, portion controlled meals are starting to work, I am down to 205 today and that is slightly better than 208 where I started. I will feel better when below 200 and ecstatic for each 10 pounds dropped down to 175 where I will probably stay for a year or so before human nature kicks in and my weight starts creeping up. The biggest reasons for me to lose weight are not health or appearance. I just have more energy the lighter I am down to 175. Below that, I start feeling weak and tired. Of course all that excess energy can be put to bad use like enjoying parties and staying up too late partying and drinking.
Oh well, it’s the cycle of my life.