Beef Liver Recipe
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I started eating liver a few months ago. I wouldn’t touch the stuff as a kid. I found that liver tastes excellent (yes, excellent!) when you a) season it and b) don’t overcook it. If you are new to the idea of eating head-to-toe (eating the whole animal, not just the fancy parts) liver is a good organ to start with. Basically you will want to coat it in generous amounts of salt and pepper all over. Then I like to add either
parsley or chives.
Place your desired fat in the frying pan (coconut oil, butter, olive oil etc.) and turn the heat to medium-low. I cook the liver by flipping it once and making sure each side is browned and the middle is slightly medium-rear. I find if you cook it too long the liver becomes tough. Hopefully this helps you begin your head-to-toe eating adventure. I’ve only gone as far as liver and bone marrow. One of these days I’ll venture into heart and tongue. Good luck.
Beef Liver Recipe
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Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She's also a reiki master and crystal healer.
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It has been quite a while since I have had liver. Or even had it cooked this way. The typical traditional Southern way is fried with gravy and onions. Still love it this way. I now need to find grass-fed liver.
Sliced in to thin strips and then briefly cooked in a saute pan with bacon fat and onions is my preferred method, but I’m going to give this a try too. I you can handle liver you can handle heart. Chicken hearts don’t taste all that different from thighs. Beef has a more pronounced offal taste but still not that bad. And tongue is positively delicious!
Thanks!