Ox Liver, 1kg

Ox Liver 1kg is 1kg of ox liver – the most robustly flavoured of all livers, with a dense texture and a strong, mineral character that suits bold accompaniments. Ox liver is the most economical and generously sized liver available. As a result, it suits a wider range of preparations than the more delicate calf or lamb liver. Furthermore, the strong flavour pairs well with caramelised onions, bacon and hearty winter dishes. In particular, soaking ox liver in milk for 30 minutes before cooking tempers the stronger flavour and produces a milder, more refined result.

About Ox Liver 1kg

We source our offal and speciality cuts from the same small farms and carefully selected suppliers that provide our prime cuts. In particular, quality matters as much for offal as for any other part of the animal. As a result, the freshness, sourcing and handling of these ingredients makes a significant difference to the finished dish. Furthermore, offal from well-raised animals on a natural diet has a cleaner, more delicate flavour than that from intensively reared alternatives. However, offal is among the most perishable of all fresh ingredients. In particular, freshness is the single most important quality indicator for liver, kidney and heart. Additionally, using the whole animal is both ethical and gastronomically rewarding. That commitment to whole-animal cooking drives every sourcing decision we make. That is why this product from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Ox Liver 1kg From Us

Cooking offal and speciality cuts rewards those willing to learn a few key techniques. In contrast to prime cuts, offal requires a more specific approach but almost always rewards simplicity. As a result, the finest offal preparations are often the quickest. Furthermore, liver, kidney and heart all suit high heat and brief cooking. However, overcooking is the single most common mistake with all offal. In particular, liver and kidney should be pink at the centre when served. Moreover, tongue, brain and sweetbreads need longer, gentler preparation before their final cooking. Additionally, bones and suet are the foundations of the most profound stocks and pastries available to any cook. That breadth of application is what makes this category so rewarding for the curious cook.

How to Cook Ox Liver 1kg

To get the very best from it:

• Soak slices in cold milk for 30 minutes before cooking to mellow the strong flavour.
• Pat dry, season well and fry in butter over a medium-high heat for 2 to 3 minutes per side.
• Furthermore, ox liver suits a slow-braised preparation with onions, bacon and stock for a hearty winter dish.
• Additionally, use in a rich patissier for a classic British faggot preparation.

Perfect Pairings

This product pairs beautifully with:

• Caramelised onions and crispy bacon – the definitive ox liver pairing
• Mashed potato and gravy for a classic British liver and onions
• A robust red wine sauce or a strong Dijon mustard alongside
• A glass of robust Rioja, Malbec or a strong Languedoc red alongside

Storage: Keep refrigerated and use within 2 days of delivery. Offal is highly perishable – freshness is essential for the finest flavour. Furthermore, it can be frozen on the day of delivery for up to 3 months. However, defrost slowly in the fridge overnight before use. Delivered fresh and ready to prepare.

However you cook it, Ox Liver 1kg brings a depth and character that rewards adventurous cooking and a respect for the whole animal. Moreover, the finest cooking has always celebrated these ingredients.