Does liver reheat well? I have a large chunk of beef liver, too much to eat in one sitting. I would prefer to cook it all up at once, but would it be palatable reheated? Would it be ok cold?
So this turned out to be delicious. First, slice the cold, cooked liver into strips approximately 1/4 inch thick, then cut strips into bite sized bits, and set aside.  The liver needs to reach room temperature. I then cooked a serving of rice in beef broth instead of water, with the lid off.  In a pan I sautéed onions, bell pepper and carrot in olive oil, all cut fairly small. Once the onion was translucent I added about a 1/4 cup of merlot and let it cook from a few minutes.  I then combined the rice and the onion mixture, covered, and simmered until the rice was cooked.  The I carefully added the liver on top of the rice(do not stir it in) and steamed the liver for a minute and a half.  I removed the mixture from the heat and stirred the. I let it rest for a few minutes.  The liver was still tender and moist.  I will definitely try this again.