# Beef liver

**URL:** <https://community.anovaculinary.com/t/beef-liver/541>\
**Category:** Anova Precision® Cooker\
**Tags:** beef\
**Created:** [July 1, 2015, 10:35pm UTC](https://community.anovaculinary.com/t/beef-liver/541 "2015-07-01T22:35:59Z")\
**Posts on this page:** 2\
**Page:** 1

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**Author:** ![CorkyF](https://avatars.discourse-cdn.com/v4/letter/c/b487fb/32.png) [@CorkyF](https://community.anovaculinary.com/u/CorkyF)\
**Post date:** [July 1, 2015, 10:35pm UTC](https://community.anovaculinary.com/t/beef-liver/541/1 "2015-07-01T22:35:59Z")

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Anyone have a good recipe for beef liver sous vide?

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**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\
**Post date:** [July 1, 2015, 11:06pm UTC](https://community.anovaculinary.com/t/beef-liver/541/2 "2015-07-01T23:06:48Z")

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I have not tried liver sous vide yet. It is one of my favorites but no one else likes it. I am normally relegated to having it at a local restaurant that does a great job with it. Bacon and onions on the side go well.  
  
I will be interested in hearing how yours turns out.  
  
I see Thomas Keller recommends 63° C for an hour. It is so big I would slice it into individual serving size portions and then seal each. I normally add nothing but salt and pepper when I fry liver.