Prepare the ox liver: Rinse the ox liver slices under cold water and pat them dry with paper towels. Remove any visible membranes or connective tissue and season them with salt and pepper. Set aside.
Sauté the onions and garlic: Heat the butter or cooking oil in a large skillet or frying pan over medium heat. Add the thinly sliced onions and minced garlic, and sauté until the onions become soft and translucent.
Cook the liver: Push the onions to the side of the skillet and add the liver slices in a single layer. Cook the liver for about 2-3 minutes per side, or until browned. Avoid overcooking to maintain its tenderness.
Make the gravy: Sprinkle the flour over the liver and onions, stirring well to coat evenly. Let the flour cook for a minute to remove the raw taste. Gradually pour in the beef or vegetable broth while stirring constantly to prevent lumps. Stir in the milk or cream to create a creamy consistency.
Simmer and season: Reduce the heat to low and let the liver and gravy simmer for another 5-7 minutes, allowing the flavors to meld together. Taste the gravy and season with additional salt and pepper if needed.
Serve and garnish: Transfer the cooked liver slices to a serving platter and pour the gravy over them. Garnish with fresh herbs, such as parsley, for added freshness and presentation.
Enjoy: Serve the ox liver hot alongside your choice of side dishes, such as mashed potatoes, rice, or steamed vegetables. The creamy gravy adds richness to the dish and complements the flavor of the liver. Savor each bite and enjoy the unique taste of cooked ox liver!Remember, cooking times may vary depending on the thickness of the liver slices, so it's essential to keep an eye on them to avoid overcooking.