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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