Pasta With Beef Ox Liver

I am submitting this recipe for Pasta With Beef Ox Liver to Presto Pasta Nights, which is being hosted this week by Jamie of Cookin’ with Moxie

I love chicken livers but have never been brave enough to try any other livers. Dave keeps telling me how nice they are and then a couple of months ago I saw that Woolworths have started stocking beef ox liver. It cannot be frozen and when I saw it I could not buy them to use straight away and so I ‘filed’ the information away to use at a later stage. Then while I was in Johannesburg my dad got some liver and we made it for supper. It was really good, and I knew I could make a recipe for pasta with liver when I got back home. Dave was most surprised when he saw the livers in the shopping and I think we both enjoyed the rich iron flavours of this dish. My gran taught my mother to steep the livers in milk first – I did not do this but I did ensure that I did not season the livers until they were sealed. This gave me tender liver bites and it is the one ‘trick’ I will use again when making livers of any kind.

Pasta With Beef Ox Liver
Pasta With Beef Ox Liver
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Pasta With Beef Ox Liver

Recipe Category: Italian, Offal
Makes enough for: 2 people
All Rights Reserved: An original recipe from Lavender and Lime


  • 30 mls olive oil
  • 1 onion, peeled cut in half and sliced
  • 2.5 mls fructose
  • 500 g beef ox liver
  • 30 mls white wine
  • salt and freshly ground black pepper to season
  • 30 mls cream


  • while your pasta water is coming to a boil, gently heat 1 tablespoon olive oil in a large frying pan
  • sauté the onion with the fructose over a low heat until very soft and golden
  • remove and set aside
  • heat the remaining oil and pan fry the livers over a medium heat to seal
  • as soon as they are browned, remove and slice
  • deglaze the pan with the wine
  • add back the onions and liver plus any juices from slicing the liver
  • season to taste and stir in the cream

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35 thoughts on “Pasta With Beef Ox Liver

  1. Ugh! I can’t stand liver, the taste and the texture! I make peri peri livers for Roger, it’s a testament as to how much I care for the oke! 🙂

  2. Delicious. Sometimes the Woolies livers are fresh and can be frozen, check on the packaging. I suspect when they are overstocked they freeze them in the warehouse and then these cannot be refrozen.

    1. I see with the chicken livers that they can be frozen but those don’t last in our house. I will keep an eye out for the beef liver as well 🙂

  3. I love chicken liver too but didn´t used to eat much other liver until I moved to Spain. There is a supermarket here which sells something which sounds very similar to what you mention in your lovely recipe and it´s delicious! Like the tip too about the seasoning – thanks.

  4. Oh, Tandy, I have to admit, I don’t love liver unless it starts with foie and ends with gras. However, I can’t deny it looks pretty amazing. I think I’ll make it and sub beef slices 🙂

  5. I love beef liver and can’t wait to try this one out… but I’ll have to wait until MY David is out of town.. liver not being high on his list of foods to enjoy. Thanks for sharing with Presto Pasta Night.

  6. I make pasta with chicken livers but like you, I have never tried other livers. I think you’re very brave to venture beyond the usual and your pasta dinner looks delicious.

  7. NO!!!!NO!!! I don’t like any liver except chicken liver and Foie gras!! Beef liver has a too strong taste for me… but your liverdish looks very good…but I still won’t try it!! 🙂

  8. Pingback: Presto Pasta Night #243 : Cookin' with Moxie

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