California Farm Beef Liver Broth Cubes and Dumplings
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.
California Farm Beef Liver Broth Cubes and Dumplings
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.
Cooking Instructions
- 1
Dice beef liver and Canadian bacon and sautee in olive oil in cast iron dutch oven till browned
- 2
Simmer in dutch oven with soy sauce and four pints of water, till liquid is reduced to one pint of broth.
- 3
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.
- 4
When sticky, roll into balls, simmer in hot, non boiling broth till solid.
- 5
Drain, sieve and freeze broth in ice cube trays.
- 6
Freeze liver dumplings for future use.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Dumpling soup in miso broth Dumpling soup in miso broth
This dish was inspired by a Bon Appetit vid I watched recently where Zaynab Issa made a 5-ingredient soup featuring store bought dumplings. I've always steamed or fried my dumplings (known in our house as pot stickers), so this came as a revelation. I immediately turned to my Asian food guru-of-the-moment (a.k.a. Marion Grasby) to see if she's made one, and it turned out she has. And so, armed with these two sources, I cobbled up my own pot of soup using techniques from each. The result was warm, soothing, light yet satisfying, and totally wonderful on a cold January night.
-
California Farm Liver Dumpling Soup California Farm Liver Dumpling Soup
As students in Vienna, Austria, we would go to the local restaurant after closing time, where they served a delicious leftover liver dumpling soup that is a meal in itself. Strong, rich broth, flavorful meatball dumplings that dont have a liver flavor at all. The secret is using fresh full milk in the recipe.
-
California Farm Beef Bone Broth California Farm Beef Bone Broth
Clear beef bone broth that has gelled, with deep brown color and fragrant beef flavor extracted from beef soup bones takes time, but there are some shortcuts to reduce prep time from 48 hours to four hours, without aromatics turning bitter. -
California Farm Truffle Broth and Soup California Farm Truffle Broth and Soup
Brainfood! This broth recipe alters the flavor of beef liver into a mild truffle mushroom broth. Beef liver contains more of the brainfood called choline than any other food, and a pinch of turmeric helps deliver the choline from the bloodstream to the brains. With golden colored clear truffle broth as a base, we make dinner, luncheon and children soups that every body likes. -
California Farm Beef Broth Swiss Chard Soup California Farm Beef Broth Swiss Chard Soup
Red, white and yellow swiss chard is delicious this time of year, fragrant and full of taste to add to slowly simmering clear beef broth with celeriat root, parsley and carrot. No other spices or herbs or flavorings added. -
California Farm Venison Dinner Broth with Noodles California Farm Venison Dinner Broth with Noodles
Ground venison tastes like tender beef filet mignon with this recipe. It produces dark strong broth which is clarified and eaten with a spoon as a first course. The venison meatballs, mirepois vegetables and rice noodles are then mixed on the soup plate with pickled carrots, pickled small pearl onions and piccalilly and dijon mustard and eaten with a fork as a main course. -
California Farm Chicken Liver Dumpling Matzo Soup with Croutons California Farm Chicken Liver Dumpling Matzo Soup with Croutons
The perfect student dinner dish, only an inexpensive carbon steel wok needed and an electric hot plate.This was originally a dish from the city of Vienna. After restaurant kitchens close there at night, they used to mix leftover bread or Matzo crackers with perishable leftover meats like chicken livers, added onions and made dumplings for soup to serve the next day. At night, students could get a bowl of liver dumpling soup at the kitchen back door for 25 cents.#GoldenApron23 -
California Farm No Salt Vegetable Broth California Farm No Salt Vegetable Broth
We grow a type of celery that has a strong beef flavor, grandpa brought it over from Russia, kept the roots wet in his hankerchief in his pocket. It is a salt substitute. You can grow it indoors in a planter pot, it is called lovage. We harvest it year round, but when lovage bolts, we cut the stalks and make a supply of vegetable broth concentrate with lovage, meat flavored mushrooms, celery, water cress, radishes, winter carrots, fermented beets and celeriac, mace, brewers yeast, onion, summer savory, parsley and tomatoes. No salt, no monosodium glutamate. We freeze this concentrate in ice cube trays and use two cubes per quart of water to make vegetable soup. -
California Farm Marumo Clam Broth California Farm Marumo Clam Broth
From Marumo’s Clam cooksnap! I did have the ingredients, but had to guess the quantities for my own taste. I started out far too spicy, then tempered the spicy clam broth with sherry wine, mosambi limes and coconut cream. Here are both versions. Thank you Marumo! -
California Farm Rabbit Broth Gravy California Farm Rabbit Broth Gravy
Roasted rabbit carcass makes a delicious wild game flavored condensed broth to make gravy to serve over potato mash dinners, like kale, mustard greens, spinach, apple, carrot. When broth is condensed to be strong, the extract is called a fond. Freeze in cup size ziplock bags. The gravy made from this fond is fresh for three days. One cup of rabbit gravy flavors a whole dinner for two.#GoldenApron23 -
Chicken Liver Dumplings Chicken Liver Dumplings
I learned how to make these chicken liver dumplings at the next door home of my "second mother", Pat, when I was about 13 years old. They have been a favorite of mine ever since! Don’t let the fact that they are made from liver deter you from trying these dumplings. The taste is very mild, but very rich. These dumplings go well with my Farm-Style Polish Chicken Soup--the recipe is here on Cookpad.
-
California Farm Pheasant Broth and Fond California Farm Pheasant Broth and Fond
Broth and fonds are extracts from the flavors of leftover bones and carcasses from meats.After the carcass has been simmered, the liquids are frozen to make soups and gravies, and the bones are disposed of in the garden fermenter that turns bones into compost.#GoldenApron23
More Recipes
Comments