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Beef liver broth deepens the beef flavor in soups and sauces. A small amount of beef liver broth, the size of an ice cube, is enough to add a rich beefy flavor to a cup of soup. By concentrating beef liver broth with these herbs and spices, and freezing it in cubes, you will have your own condiment ready anytime in the form of frozen cubes. I tested the broth four ways: without herbs or spices, with onion, with onion and garlic and spices, and with onion, garlic and spices and soy sauce. Here is the winning recipe. After the flavor has been extracted, the simmered beef liver and Canadian bacon are mixed with breadcrumbs and herbs to make great liver dumplings for salads, sandwiches and other dishes. #CA2025
View original recipe on cookpad.comDice beef liver and Canadian bacon and sautee in olive oil in cast iron dutch oven till browned
Simmer in dutch oven with soy sauce and four pints of water, till liquid is reduced to one pint of broth.
Cool and Grind leftover simmered liver and bacon dices with herbs and spices in food processor and mix with bread crumbs, eggs, onion, other ingredients.
When sticky, roll into balls, simmer in hot, non boiling broth till solid.
Drain, sieve and freeze broth in ice cube trays.
Freeze liver dumplings for future use.
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