Liver and other organ meats have always been an integral part of traditional cultures because of their incredible nutrient density and health benefits. Sadly, nowadays nearly everyone thinks liver is disgusting. That’s awesome! Because that makes liver very, very affordable.
I never really ate liver when I was growing up, which is strange if you consider that my parents and sister loved it. However, when I read about the amazing health benefits of eating liver, especially the mysterious anti-fatigue factor, I became determined to find a recipe that would be reasonably tasty. I found it! And I’m going to share it with you today.
If you’d like to watch me talking about the mysterious anti-fatigue factor in liver and all the amazing health benefits, bust some myths about liver, and give some tips on choosing the freshiest and healthiest beef liver, watch this video:
Time to move on to my favourite way to cook beef liver!
- 200g (7 oz.) super fresh grass-fed beef liver, sliced around 1/3 inch thick (lamb liver would work well, too)
- some milk (or lemon juice)
- 3 Tbsp butter
- 1 medium onion, chopped
- a bit of flour for coating the liver (it’s totally optional but will give more of a crust – I always use organic spelt flour)
- salt and pepper
- Liver can have that metallic, bitter taste, so I like soaking mine before cooking. I either soak it in milk or in lemon juice overnight, but a few hours before cooking would be good, too. This step makes a huge difference.
- Start by melting the butter in a pan and cook the onion on low heat until it’s golden, caramelised, and soft. It will probably take you around 10-15 minutes.
- Coat the liver with flour (this is an optional step).
- Remove the onions from the pan (without removing the butter) and add the liver to the pan. Cook on medium-high heat for 90 seconds, then turn, add the onions back in and fry for 60 seconds more. It’s ready!
Liver might not be very tasty or appetising at the beginning, but be patient with yourself. Take it one day at a time. If you didn’t grow up eating liver, it will take time to acquire a taste for it. I promise you that each time you eat liver, you’ll start liking it more and more. It would be a shame to miss out on the most nutrient food in the world just because you don’t like the taste.
And finally, make sure you get very fresh liver and that you know where it came from. The quality of the liver is very important. Otherwise, you’ll just be setting yourself up for a failure.
Enjoy your liver! And if you have any good liver recipes in your recipe stash, please share them below!
Lots of love,