Beef spleen at home for women

Spleen is the organ almost nobody cooks on purpose, which is a shame, because it is one of the easiest. It is small, dark red, and mild, and it takes on the flavour of whatever it is cooked with. Hunters ate it first after a kill, before the rest of the animal was even butchered, because it spoils fast and because it was prized, not discarded.

Start in the mince, like kidney

The beginner move is the same as for kidney in beef kidney at home for women: ask the butcher to grind spleen into beef mince at about a fifth spleen to four fifths beef. In meatballs, a ragu or a cottage pie it disappears completely, and the iron rich food is in the meal without anyone at the table needing a speech about it.

What it tastes like, honestly

Spleen on its own is mild and soft, closer to liver in texture than to steak, but without liver's strong flavour. Fried quickly in butter with onions it eats well, though most first timers are happier with the mince route. It is a rich food source of iron, which is the practical reason it keeps showing up in traditional kitchens, and the reason how to start eating organ meats puts the small mild organs first.

Buy it fresh and cook it soon

Spleen is best bought fresh from a butcher who handles whole animals, and cooked within a day or two. Ask for it by name; a good butcher will know exactly what you mean and will usually be pleased someone asked. Freeze what you do not use, in mince blends, so the next supper is already half made.

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