Monday, March 22, 2010

Organ meats

For those of you who were not raised on them we can add ground organ meats to your ground beef in recipes. You'll add nutritional value and you and your kids won't even know it is in there. Examples: add to a Bolognese sauce, chili, shepherd's pie, and meat loaf. I've recently been using hearts and liver in this way.
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4 comments:

  1. LilleaNovember 17, 2010 at 6:12 AM

    Hi Trix,

    This is a great tip, but so far, whenever I have tried to add liver to a dish like you describe, I can taste the liver, so perhaps I need better quality liver? I've read that freshness makes a huge difference.

    The only liver I can tolerate so far (I've tried beef and lamb) is chicken liver, but even then it's a stretch for me. I have to put so much ghee and pepper on it to make it palatable and even then I don't want to prepare it.

    The only way I can manage liver is dessicated liver which I put into capsules.

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  2. trixNovember 22, 2010 at 2:24 PM

    Hi Lillea,

    I have used both chicken and beef or veal liver as well as chicken hearts ground up and mixed with dishes as I described. There is proportionally more ground beef than organ meats...we have not noticed any off flavor but it does have a bit of a stronger, richer taste. Veal and chicken liver may be less strong. I just got a big liver with our grass fed beef order and plan to divide it into quarters to mix into meals using ground beef. I also got a tongue....I am a bit more apprehensive about that and not yet sure how I will use it. A friend told me they slow cook it and use it for luncheon meat....that may be a bit much for us...it may end up being used the same way as the other organs.

    Certainly, I think taking dessicated liver capsules is an option if you just can't manage incorporating liver or organ meats into some meals.

    Thanks for visiting.

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  3. LilleaDecember 23, 2010 at 6:37 PM

    Hi Trix. Thank you for the details! Sorry, I didn't realize that you had replied until now, otherwise I would have thanked you sooner!

    What did you end up doing with the tongue?

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  4. trixMarch 5, 2011 at 6:14 AM

    The tongue is still in the freezer. I may either have a friend who's experienced preparing tongue make something with it or I will use it for taco's. I've seen those on the menu of local 'real' Mexican restaurants. I am still a bit squeamish about having to deal with the outer part.

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