John Myers
Malaysia Beef Liver from Roman Pot
The perfect malaysia beef liver from roman pot recipe with a picture and simple step-by-step instructions.
- 300 g Beef liver
- 3 thickness Onions
- 3 Discs Black Forest ham
- 3 tablespoon Walnut oil
- 1 half a teaspoon Sugar
- 1 half a teaspoon Garlic powder
- 1 half a teaspoon Sambal Oelek
- 1 tablespoon Soy sauce dark
- 3 tablespoon Madeira wine
- 5 Walnuts
- Put the römertopf in cold water for 15 minutes During this time peel the onions and cut them into large cubes; Cut the Black Forest ham into 1x1cm pieces; crack open the walnuts and chop the kernels in a freezer bag with the meat tenderizer.
- Rinse the liver under cold water, pat dry again and cut into large cubes; Mix the liver, onions and all the specified ingredients in a container and then pour them into the Römertopf. Close the pot with the lid and place it on the middle rack in the cold oven. Set to 250 degrees and cook the dish in peace for 60 minutes (without looking).
- I served it with a basmati vegetable rice, which also went very well with it.
- I took the recipe from a Römertopf instruction booklet and – slightly modified to suit our taste – reboiled it.
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