Ox Liver Recipe

Instructions:
Step 1: Rinse the ox liver thoroughly and soak in milk or lemon water for 15-20 minutes to reduce bitterness, then drain and pat dry.
Step 2: Heat oil in a large pan over medium heat. Add onions and sauté until soft and golden.
Step 3: Stir in the garlic and ginger, and cook for another minute.
Step 4: Add the liver pieces and sear until browned on all sides.
Step 5: Mix in the paprika, curry powder, chili flakes, and tomato paste. Cook for 2-3 minutes to allow the spices to release their aroma.
Step 6: Crumble in the stock cube and pour in the beef broth or water. Stir well to combine.
Step 7: Cover and simmer on low heat for 15-20 minutes, or until the liver is tender and the sauce has thickened.
Step 8: Season with salt and pepper to taste. Garnish with fresh parsley or coriander before serving.

Storage and Reheating Tips:
Allow the liver to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. To reheat, warm in a pan over low heat or microwave in short intervals, adding a splash of water or broth to prevent drying out. Avoid overcooking during reheating to maintain tenderness.