How to Cook Ox Liver (With Recipes)

Updated on February 21, 2020
Gordon Hamilton profile image

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

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 some people find eating liver off-putting, it is still a popular dish around 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 1/4 pound)
  • one tablespoon plain/all-purpose flour
  • salt and pepper
  • vegetable oil for frying
  • 3 or 4 small mushrooms, halved
  • 1/2 small white onion, peeled and sliced
  • thick slice from bloomer loaf
  • 2 teaspoons mint sauce to serve

Visual Instructions

Click thumbnail to view full-size
Floured ox liver is added to frying pan.Onion and mushroom accompaniments for ox liver.Onion and mushrooms are added to pan with part fried ox liver.Ox liver is left to rest on a plate for a couple of minutes.Thick slice of bread is cut for toasting.Toast is laid on a serving plate.Ox liver is laid on toast.Onions and mushrooms are carefully spooned on to ox liver.Mint sauce is added to liver, onions and mushrooms.Beautifully 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 left to rest on a plate for a couple of minutes.
Ox liver is left to rest 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.

Instructions

  1. Scatter the flour on a plate and season with salt and pepper while you bring a tablespoon or so of oil up to 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

  • 1/2 pound shin of beef, roughly chopped
  • 1 small white onion, peeled and sliced
  • 1/2 teaspoon dried thyme
  • 2 tablespoons vegetable oil
  • 1 pint fresh beef stock
  • salt and pepper
  • 1/4 pound ox kidneys
  • 1/4 pound ox liver
  • 1/2 pound puff pastry
  • 1 beaten egg for glazing
  • homemade chips to serve, or accompaniments of choice

Visual Instructions

Click thumbnail to view full-size
Shin of beef.Browning shin of beef and onion.Browned shin of beef and onion.Ox kidney and liver.Browning ox kidney and liver.Browned ox kidney and liver.Steak, kidney and liver pie filling.Steak, kidney and liver pie ready for the oven.Plating steak, kidney and liver pie filling.Pastry 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.

Instructions

  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 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 425 F/210 C 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

  • 1/4 pound piece ox liver
  • 1 tablespoon plain/all-purpose flour
  • salt and pepper
  • vegetable oil for frying
  • 1/2 small white onion, peeled and sliced
  • 3 ounces unsalted butter
  • 1/2 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

Visual Instructions

Click thumbnail to view full-size
Ox liver.Ox liver is patted in seasoned flour.Starting to fry seasoned and floured ox liver.Onions are added to pan with part fried ox liver.Chopped ox liver and onions.Melting butter with dried thyme.Ox liver and onions ready to be blended.Ox liver pate is poured in to dish and left to set.Ox liver pate.Ox 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.

Instructions

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 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 into 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
  • 1/2 small white onion, peeled and sliced
  • 1 sub roll
  • Mustard

Visual Instructions

Click thumbnail to view full-size
Preparing to heat hot dog.Liver is patted in seasoned flour.Starting to fry seasoned ox liver.Sliced mushrooms and onion.Onions and mushrooms are added to pan with frying ox liver.Ox liver is rested.Rested ox liver is sliced.Hot dog is laid in sub roll.Sliced liver is laid on top of hot dog.Mushrooms 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.

Instructions

  1. Put the dog into a pot of cold water. Put on high heat just until the water reaches the gentlest of simmers. Either turn off the heat or reduce to a minimum and leave to gently heat through while you attend to the 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 it to rest for a couple of minutes. Slice with a sharp knife.
  4. Put the hot dog into 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
  • 1/4 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)

Visual Instructions

Click thumbnail to view full-size
Frying sausages, ox liver and beefburger.Frying cherry tomatoes and mushrooms.Deep fried potatoes are drained on kitchen paper.Ox liver, beefburger and sausages are plated.Tomatoes and mushrooms are plated with beef fry up components.HP 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 components.
Tomatoes and mushrooms are plated with beef fry up components.
HP Sauce is an optional but delicious addition to any fry up.
HP Sauce is an optional but delicious addition to any fry up.

Instructions

  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 into 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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