'It’s been a several years in the works, but the first Chef Eugene Teo episode is finally here. Today I’ll be cooking up one of my current favourite foods - Beef Liver! Recipe below Makes 2-3 Serves. Or one giant serve if you’re hungry. 200g Beef Liver (Raw Weight) 200g Beef Mince (95% Lean, Raw Weight) Market bought Pasta Sauce & Pasta of your choice (Feel free to make your own if you want, I can make an episode on a couple of sauce options, but I’m also incredibly lazy with that when there are so many delicious options out there) 1/2 Bulb of Garlic Shallots 1. Dice up the Beef Liver into small cubes, then mix it through the Beef Mince. 2. Dice Shallots & Garlic 3. Heat oil in a pan over a medium heat, and cook the Garlic/Shallots for around 5 minutes until translucent, stirring occasionally to avoid any sticking and burning. 4. Turn heat to high, and add Beef/Liver combo, cooking for around 5-10 minutes until only slightly pink 5. Add Pasta Sauce and mix through, leave it to cook over a medium heat for around 2-3 minutes to finish off the Meat. 6. Boil water, and cook Pasta as per packet instructions 7. Serve, Like & Subscribe to the Channel! (Oh, cheeky plug there Eugene. Very well played) Filmed & edited by @kavinmendis - YouTube still won\'t let me tag him for some reason. Kavin, you better go check your privacy settings.'
Tags: Cooking , protein , nutrition , bodybuilding , crossfit , meal prep , paleo , powerlifting
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