These beef liver recipes will transport you to a world of nutritious delight, where every bite is loaded with a rich concentration of vitamins and minerals.
Being a culinary enthusiast, I’ve spent considerable time experimenting with different ingredients, trying to bring out the unique, earthy flavor of beef liver in ways that appeal to diverse palates.
While the taste of liver can be robust and distinctive, these recipes are crafted to balance it with complementary flavors and textures, ensuring that even those new to this organ meat can find a dish to enjoy.
20 Best Beef Liver Recipes
Welcome to a symphony of tastes, textures, and tantalizing aromas—welcome to the 20 best beef liver recipes!
Beef Liver and Onions with Gravy is one of those recipes that transports me back to simpler times, where the delightful aroma emerging from the kitchen would signify that a hearty, flavorful meal was underway. This old-fashioned liver and onions recipe carries the essence of comfort and the richness of tradition, and it tastes just like something Mom or Grandma made back in the day.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- 3 Tablespoons bacon grease (You can also use butter or vegetable oil)
- 3 small onions
- 3/4 to 1 pound beef liver, sliced thin
- 1/2 cup flour
- 1/2 teaspoon salt or seasoned salt
- 1/4 teaspoon black pepper
- 1/4 cup hot water
- Slice Onions Thin: Start by slicing your onions thin and prepare yourself for a culinary trip down memory lane.
- Fry Onions: Heat bacon grease in a large skillet and fry the onions until they are soft. The aroma at this point is soul-soothing! Once done, remove them from the pan and set them aside.
- Prepare the Liver: In a separate bowl, combine flour, salt, and pepper. Dust each slice of beef liver in this flour mixture, ensuring each piece is well-coated.
- Cooking the Liver: Fry the dusted liver slices in the remaining bacon grease (add a bit of vegetable oil if it’s too dry). Wait for the bottoms to turn golden brown, then flip and add the onions back on top. Let the other side brown as well.
- Serving: Once cooked, remove the liver and onions to a hot platter. For an extra layer of flavor, you can create a gravy from the pan drippings and pour it over the liver and onions before serving.
Personal Tips and Tricks:
- Slicing is crucial: Keep the beef liver slices thin for a more palatable experience.
- Milk Soak: If you have some extra time, soak the liver in milk for a couple of hours to remove any bitterness. Trust me; it’s worth the extra step!
- Bacon Grease Magic: While vegetable oil or butter can be used, nothing beats the flavor bacon grease adds to this dish!
- Rapid Fry: Fry the beef liver rapidly to avoid overcooking. Overcooked liver is a no-no!
- Onions Galore: Don’t hold back on the onions; they elevate the dish to a whole new level.
- Optional Gravy: The gravy step is optional, but oh-so recommended.
Serve with Potato Pancakes and enjoy a meal that’s a harmonious blend of flavors and textures, reminding you of home-cooked perfection! Whether it’s a regular Tuesday evening or a special gathering, this dish never fails to warm the heart and please the taste buds.
This Venezuelan Beef Liver and Onions is a gastronomic delight, brimming with zest and savor. Oriana Romero presents us with a recipe that’s simple yet intensely flavorful. It invites us to be culinary adventurers, opening our senses to this nutritional powerhouse. Besides being incredibly savory, it’s budget-friendly and a refreshing change from the usual dinner rotation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- 6 servings
- Cast Iron Skillet
- 2 cups (480 ml) milk or buttermilk (optional)
- 3 tablespoons (45 ml) olive oil
- 3 garlic cloves, minced
- 1 ½ lb (680 gr) beef liver, sliced into strips
- Salt and black pepper to taste
- 1 tablespoon (14 gr) butter
- 3 onions, thinly sliced
- ½ cup (120 ml) white wine
- Fresh parsley, chopped
- Prepare the Liver (Optional): To reduce the strong taste of the liver, place it in a bowl or a Ziploc bag, cover with milk or buttermilk, and refrigerate for up to 2 hours. After soaking, remove the liver from the liquid and pat dry. This step is optional but highly recommended, especially for those who are new to the taste of liver.
- Cooking the Liver: Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons of oil and sauté garlic until fragrant. Add the liver strips and fry until browned on both sides, seasoning with salt and pepper to taste. Cook liver until it reaches an internal temperature of 160°F. Once cooked, remove the liver from the skillet and set aside.
- Cooking Onions and Final Touch: To the same skillet, add the remaining oil and butter, and sauté onions until translucent and fragrant. Add the liver back to the skillet along with the wine and let the wine reduce for 2 – 3 minutes. Finally, sprinkle with fresh parsley and serve hot!
Serve it hot with rice, mashed potatoes, or veggies, and savor a meal that’s a beautiful amalgamation of textures and flavors, bringing the vibrant spirit of Venezuelan cuisine to your table.
Oriana’s Pro Tips:
- Enhance the Flavor: Season the liver with cumin, paprika, or even a bit of cayenne pepper for those who like a bit of heat!
- Create a Gravy: Utilize the pan drippings to make a scrumptious gravy. This step adds an extra layer of flavor, enhancing the overall taste of the dish.
- Store any leftovers covered in the refrigerator for up to 3 days.
Nutrition Facts per Serving:
- Calories: 272kcal
- Carbohydrates: 10g
- Protein: 23g
- Fat: 13g
- Saturated Fat: 3g
- Cholesterol: 316mg
- Sodium: 98mg
- Potassium: 455mg
- Sugar: 2g
- Vitamin A: 19220IU
- Vitamin C: 6mg
- Calcium: 23mg
- Iron: 5.8mg
Grilled beef liver can be an excellent addition to your culinary repertoire, and this recipe, brimming with spicy goodness, is simple yet undeniably rich in flavor.
Personally, I have a sweet spot for calf liver due to its sweeter taste and softer texture, but feel free to interchange it with beef liver as per your liking. The spice-infused marinade in this recipe is the hero, transforming the dish into a bold and flavorful culinary creation. The recipe resonates with Peruvian and South American vibes, making it a unique dish to try.
- Course: Dinner, Lunch, Side Dish
- Cuisine: Peruvian, South American
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Marinating Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4 people
- Calories: 227kcal
- Cost: $10
- Kabob Skewers
- 1 pound calf liver or beef liver
- 2 fresh bird’s eye chilis or equivalent amount of red or green hot chili of your choice
- 5 cloves garlic, minced
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 2 tablespoons avocado oil or healthy oil of your choice
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons red wine vinegar
- 2 sprigs fresh parsley
- Preparation: Cut the liver into strips or the desired size of chunks. Finely chop the chili peppers, separating the parsley leaves from the stems and chopping them finely. Set aside the parsley leaves for serving.
- Marination: In a medium mixing bowl, combine liver, chili, garlic, paprika, cumin, oil, salt, pepper, vinegar, and parsley stems. Allow the liver to marinate for about 30 minutes, infusing it with the vibrant and aromatic flavors.
- Skewering: If using bamboo skewers, ensure to soak them in water to avoid burning. Skewer the liver pieces on metal or soaked bamboo skewers.
- Grilling: Preheat the grill to 425℉ over high heat. Grill the liver, ensuring not to overcook; 3 to 4 minutes on each side is adequate. The liver is best when it’s a little pink on the inside.
- Serving: Serve hot, garnished with chopped parsley leaves, and let your taste buds revel in the spicy and flavorful treat!
- Calories: 227kcal
- Carbohydrates: 9.5g
- Protein: 30.9g
- Fat: 6.7g
- Saturated Fat: 1.9g
- Cholesterol: 432mg
- Sodium: 560mg
- Potassium: 518mg
- Fiber: 1.3g
- Sugar: 0.5g
- Calcium: 30mg
- Iron: 8mg
If you’ve been longing for a rich and flavorful dish that’s easy to whip up, look no further! This Beef Liver Pâté recipe is a decadent concoction of creamy textures and savory flavors, making it a marvelous spread for your crackers or bread.
I particularly adore the hint of allspice and sage which infuse the pâté with a harmonious, aromatic flavor profile. And here’s a secret: it’s versatile! Swap in lamb or chicken liver if you prefer, and play around with dairy-free options like coconut milk!
- 1/2 cup plus 2 Tbsp ghee butter or other butter (150 g)
- 1 large or 2 small onions (200 g)
- 2 garlic cloves
- 14 oz beef liver (lamb, chicken, or whatever you prefer) (400 g)
- 1 tsp of salt
- 1 1/2 tsp of allspice
- 2 Tbsp of chopped fresh sage
- 1/4 tsp of pepper
- 4 Tbsp of heavy cream (use coconut milk for a dairy-free recipe)
- Preparation of Onions and Garlic: Roughly chop the onions and sauté in ghee or your preferred butter on low heat until they caramelize beautifully, which takes about 15 minutes. Chop the garlic and, along with the onions, blend them well in a food processor.
- Preparation of Liver: Slice the liver and meticulously remove any thin, white membranes. Sauté the liver on medium heat in the remaining fat until thoroughly cooked.
- Blending: Let the liver and fat cool for a few minutes before adding to the food processor, followed by the blended onion, garlic, salt, allspice, sage, pepper, and either heavy cream or coconut milk for a dairy-free twist. Blend until the mixture attains a smooth and creamy consistency.
- Chilling: Line a container with plastic wrap, smoothing the pâté into it for chilling until it becomes perfectly sliceable. You can also place it in a bowl and scoop as needed.
You can savor it immediately or let it cool and harden a bit to allow the flavors to meld beautifully. Spread it over some rustic bread or crackers and let the creamy texture and rich flavors envelop your taste buds!
For those who are new to the world of pâté, this recipe is a wonderful introduction! It’s a symphony of savory flavors and lush textures, creating a delightful experience for your palate. This Beef Liver Pâté is not just a dish; it’s a culinary adventure, allowing you to experiment with various livers and even dairy-free options. So, roll up those sleeves and let’s bring some gourmet vibes to our kitchens! Enjoy every bite and spread the love by sharing this luxurious treat with friends and family!
Who says you can’t have the best of both worlds? Crunchy on the outside, tender on the inside, this Fried Beef Liver recipe is a thrilling journey of textures and flavors!
A classic comfort dish, it’s a symphony of savory notes and crispy goodness that will make your taste buds dance. And for all the liver lovers out there, this recipe might just become your new favorite! It’s not just food; it’s a hearty, satisfying experience wrapped in a crispy coating!
- 1.5 lbs Beef liver
- 1 cup of all-purpose flour
- 1 teaspoon of sea salt
- 1/2 teaspoon of ground pepper
- 1 cup of buttermilk
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1 egg
- Peanut oil
- Prepare the Coating and Batter: In one bowl, combine flour, salt, and pepper. In a second bowl, add baking powder and baking soda, then stir in the buttermilk and egg.
- Preheat Oil: Preheat about a half-inch of peanut oil in a deep cast iron skillet or Dutch oven to around 325°F.
- Coating the Liver: Dredge the liver through the flour mixture, shaking off any excess. Dip the liver into the buttermilk batter, and then dredge it back through the flour. Place the coated liver pieces on a plate.
- Frying: Fry the liver pieces, two at a time, until they are crispy and have achieved a rich, dark brown color (about 3-4 minutes per side). Remove them to a plate or cooling rack to drain any excess grease before serving.
- Use an instant thermometer to check the internal temperature; it should read 160°F.
- Employ tongs to set the liver into the oil to avoid any splattering of oil on your hands.
There’s a magic in savoring the crispy crust and tender, flavorful liver inside. This dish is simple, scrumptious, and exudes homely warmth. It’s my go-to when I crave something comforting and indulgent, a dish that wraps me in a blanket of savory goodness!
|Yield: 6||Serving Size: 1|
Whether it’s the silky texture or the aromatic fusion of the ingredients, every bite is a symphony of flavors. So, roll up your sleeves and get ready to dive into this carnivorous creation!
- 1 pound fresh beef liver, sliced into thin strips and all connective tissues removed
- 2 tbs beef tallow
- 3 tbs thickened bone broth
- 1 tsp sea salt or 2 tbs fish sauce (Choose one with only fish extract, salt, and water)
- Optional seasonings: 1 small knob of fresh ginger (sliced), 6 garlic cloves.
- Get that Pan Hot: Heat a heavy-based pan on high until it’s sizzling hot.
- Melt the Tallow: Add beef tallow and wait for those delightful bubbles.
- Caramelize the Liver: Pop the beef liver strips into the pan. Stir regularly to achieve that golden, caramelized perfection.
- Season and Simmer: Introduce salt (or fish sauce), bone broth, ginger, and garlic cloves. Simmer until the juice evaporates and the aroma envelops your kitchen.
- Final Touches: Once the liver strips are relatively dry, discard the ginger and garlic and transfer your creation to a plate. Let it cool completely before storing it in a glass jar.
Culinary Tips and Tricks:
- Slicing Matters: Thin strips mean less cook time. But be cautious; too thin might lead to breakage or burning during cooking!
- Seasoning Options: Feel free to experiment with seasonings. Spice it up with some black pepper and cayenne pepper if you fancy.
- Cooking Preference: I prefer my liver strips dry but not crispy – they’re softer and more flavorful. But if you fancy them crispier and plan to store them longer, dry them out well.
- Trial Run: If it’s your first rendezvous with this recipe, start small, with about a pound of beef liver. Once you fall in love, feel free to double or triple the quantity!
This recipe is not just about nourishing your body; it’s about delighting your senses. Every ingredient, every step is a brushstroke in this culinary masterpiece. I love the optional kick of ginger and garlic; they subtly neutralize the liver taste, creating a balanced, aromatic flavor profile. It’s not just a dish; it’s an experience, a savory symphony that sings to your palate!
These liver strips are like little treasures; they stay fresh for weeks in the fridge at a very low temperature. If you decide to prepare a larger batch, freezing is your friend.
If you’re seeking to elevate your dinner game with a splash of vitality and a hint of savoriness, then embark on this culinary journey with me!
This Beef Liver Stir Fry is not your average dish; it’s a harmonious blend of brussels sprouts, beef liver, and noodles. Simple, quick, and delicious, it’s like a mid-week flavor fiesta in your kitchen!
- 1 lb chow mein noodles
- 1 lb brussels sprouts, cut in half
- 1 lb beef liver steaks, cut into bite-size pieces
- 1 onion, sliced into half rings
- 2 garlic cloves, minced
- 4 Tbsp Soy Sauce
- 6 Tbsp Olive Oil (be generous, use more if needed!)
- Noodle Time: Cook chow mein noodles as per package instructions, drain and set aside.
- Brussels Sprouts Symphony: Sear brussels sprouts in a non-stick skillet with some oil until they’re beautifully browned and cooked to perfection. Keep them aside.
- Liver Loving: In the same skillet, sear the liver pieces without overcrowding until they’re slightly browned and perfectly cooked. Remember, no one likes chalky liver, so don’t overcook!
- Onion Magic: Optionally, sear some onions until they’re charred and translucent. It adds an extra layer of flavor, trust me.
- Final Assemble: Combine all the cooked ingredients back into the skillet, throw in the soy sauce and minced garlic, and let them mingle.
- Serving Joy: Pour the harmonious mixture of liver and brussels on top of the noodles. Serve immediately and relish the warmth!
Wipe the skillet between batches to avoid any burnt bits, and always keep some extra oil at hand. Feel free to mix the liver and chow mein before serving. It’s all about finding your perfect blend of flavors and textures!
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8. Fried Beef Liver with Bacon, Mushroom and Sage
Feeling adventurous in the kitchen? Let’s dive into a world where the rich and savory beef liver meets the crispy and aromatic companions—bacon, mushrooms, and sage. It’s a festival of flavors, a dance of textures. This is not just a dish; it’s a culinary experience waiting to amaze you and nourish you beyond belief!
- 1 pkg liver (about 1 ½ lb), sliced
- 1 cup flour
- 1 ½ tsp salt
- ½ tsp black pepper
- 1 pkg bacon (about 12 oz), roughly chopped
- 1 onion, chopped
- 8oz mushrooms, sliced
- 6 fresh sage leaves, coarsely chopped (or a tsp of dried if you prefer)
- Small bunch parsley, coarsely chopped
- 2 Tbsp butter
- Lard or tallow as needed
Steps to a Flavorful Experience:
- Mix It Up: Combine salt, flour, and pepper in a large plate; it’s where your liver will get its flavorful coat.
- Bacon Crunch: Fry bacon until it’s irresistibly crisp and set it aside.
- Golden Onions: In the remnants of bacon glory, cook the onions until well browned and add them to the bacon.
- Mushroom Magic: Add a splash of butter and sauté mushrooms until they begin to crisp on the edges. If the pan seems dry, don’t hesitate to add some lard or tallow.
- Liver Love: Dredge liver in the flour mixture and fry in batches until crispy.
- Final Symphony: When it’s all crispy and golden, combine everything back in the pan, throw in the sage and parsley, and let them all mingle until the liver is cooked through.
- Garnishing Glory: A little sprinkle of parsley and voilà, your nutrient-rich, flavor-packed dish is ready to amaze you!
Keep the skillet hot and sizzling, that’s where the magic happens. And oh, do not shy away from experimenting with herbs; maybe a little thyme or rosemary? Adventure is the spice of life, after all!
9. Organ Meat Burger
Who said carnivorous indulgence should be plain and boring? Here’s a recipe that packs the robust flavors of venison, the richness of beef, and the intense nutrition of organ meats all in one! These mixed meat patties are not just a dish; they are a celebration of textures and flavors, a delightful experience for those who truly appreciate the essence of meats.
- 1 Pound Venison (Elk)
- 1 Pound 75/25 Ground Beef
- 20 Oz Beef Bacon (Pork works too!)
- 8 Oz Beef Liver
- 8 Oz Lamb Heart (Venture out, try any animal!)
Creating the Marvelous Meat Medley:
- Grinding Glory: Use a meat grinder to blend all the ingredients to perfection.
- Mixing Mastery: In a large bowl, mix the ground ingredients and season according to your preference.
- Patty Perfection: Form the mix into 8 Oz patties, ensuring each one is a blend of all the glorious meats.
- Cooking Chronicle: Choose your desired method. Air-fryer? 390 degrees, 7 min per side. But, a grill is where the true essence of the meats come alive!
Seasonings can transform this dish, play around! And remember, the grill is your friend; it accentuates the flavors, creating a carnivore’s symphony.
Ah, the comforting embrace of a hot, hearty casserole! It’s like a warm hug on a cold day, and this Liver & Bacon Casserole is no exception. Bursting with the rich, savory goodness of liver, the smoky undertones of bacon, and the sweet, tangy burst of tomatoes, this dish is a symphony of flavors waiting to envelop you in its warmth.
- 2 ounces of Lard or Drippings
- 1 lb of Liver, Sliced
- Seasoned Flour, for tossing
- 6 Rashers of Bacon, Chopped
- 4 Onions, Sliced
- 1 Medium Can of Tomatoes
- 1 tbsp Worcestershire Sauce
- Salt & Pepper, to taste
How To Make It:
- Set the Stage: Preheat your oven to a cozy 350 degrees.
- Melt & Sizzle: Warm up that lard or drippings.
- Golden Goodness: Toss the liver in seasoned flour and sauté along with the bacon and onions until they are all bathed in a golden glow.
- Mix & Mingle: Move everything to a casserole dish. Here, introduce them to the tomatoes, Worcestershire Sauce, salt, and pepper. Let the ingredients get acquainted!
- Bake to Perfection: Place in the center of the oven and let the symphony play for 45 minutes or until the liver is tender, absorbing the multitude of flavors.
Ah, the charm of a slow-cooked, heartwarming meal! It’s like stepping back in time to your grandmother’s kitchen. This Old Fashioned Slow Cooked Liver, Bacon, and Onions recipe is all about relishing traditions, and it comes with meltingly soft, tender pieces of liver cooked in a delightful onion gravy with the glorious bonus of bacon thrown in too!
- 1 lb or 500 g Lamb’s or Pig’s Liver, washed and sliced
- ½ lb or 250 g Bacon, chopped
- 2 Medium Onions, sliced
- 3 Cloves Garlic
- 1 Cup or 70 g Mushrooms, cut to bite-sized pieces
- 1 Tablespoon Tomato Puree
- ½ Cup Flour
- 1 Pint Beef Stock
- Salt and Pepper to taste
- Optional: 1 teaspoon fresh or dried herbs of your choice, such as Thyme or Oregano.
- Preparation: Wash and slice the liver into bite-sized pieces. Toss the liver in seasoned flour. In a bowl, mix 3 tablespoons of flour with a little cold water to form a paste for later use in gravy.
- Sizzle the Bacon: Over medium heat, fry off bacon until cooked and transfer to a plate, retaining the bacon fat in the pan.
- Brown the Liver: In the same pan, sear the liver slices until browned on all sides. Remove to a plate.
- Sauté the Veggies: Add the sliced onions, garlic, and mushrooms to the pan, adding olive oil if necessary, and cook until the onions are soft. If using herbs, add them now.
- Combine & Simmer: Mix the bacon and liver back into the pan, adding the tomato puree and beef stock along with the prepared flour water. Combine gently and choose your cooking method: stove top, oven, slow cooker, Multi cooker, or Instantpot to simmer until the liver is tender.
- Serve & Relish: When ready, serve this comforting, rich dish hot with some lovely mashed potatoes and steamed vegetables!
If there’s one thing to keep in mind while crafting a delectable beef liver dish, it’s that prep is everything! Achieving that perfect tenderness and blend of flavors is an art, and this recipe, with its rich infusion of spices, fresh ingredients, and careful preparation, is your canvas. Let’s create a culinary masterpiece that will tantalize your taste buds!
- 1 kg of Beef Liver
- 1 Red Onion, finely chopped
- 1 White Onion, finely chopped
- 5 Cloves of Garlic, minced
- ½ Teaspoon each of Thyme, Oregano, and Rosemary
- 1 Tablespoon of Paprika
- 1 ½ Tablespoons of Royco
- 1 Tomato, minced
- 1 Tablespoon of Tomato Paste
- ½ a Cup of Milk
- 1 Hoho (Bell Pepper), finely chopped
- Salt to taste
- Vegetable Oil for frying
- Prep the Liver: Begin by peeling the membrane off the liver—this is key for achieving super tender liver, as the membrane can tighten in the presence of heat.
- Soak in Milk: Once peeled and chopped into cubes, soak the liver in milk to draw out any toxins and further soften it.
- Sautéing the Base: While the liver sits, start on the ‘mchuzi’. In a sufuria, sauté the onions, garlic, and hoho, adding in the tomatoes and tomato paste once softened and fragrant.
- Herb and Spice Magic: Incorporate the herbs and spices, adding a touch of hot water to let it cook until thickened. The combination of thyme, rosemary, and oregano will elevate the flavor profile of your dish, making it absolutely divine.
- Cook the Liver: Drain the milk from the liver completely and sauté it with the tomatoes on high heat until cooked through—around 8 minutes.
- Garnish and Serve: Finish it off with a garnish of fresh dania and serve!
Words of Wisdom:
- Peeling the Membrane: It’s like peeling off cellotape and is the secret to avoiding boiling before stewing.
- Herb Health Benefits: Each individual herb adds not only flavor but also health benefits to your dish. So don’t shy away from them!
- Tenderness over everything: I was skeptical about not boiling the liver first, but oh, was I proven wrong! This method guarantees tenderness and flavor in every bite!
13. Liver Sandwiches
When it comes to a dish that’s flavorful, quick, and satisfying, these Liver Sandwiches steal the show! Drawing inspiration from Egyptian and Middle Eastern cuisine, these sandwiches are the perfect go-to for a busy weeknight dinner, ready to serve in less than 20 minutes.
- 10 Garlic Cloves
- 1 ½ Teaspoon Ground Cumin
- 2 Teaspoon Salt or to taste
- ¼ Teaspoon Cayenne Pepper or to your liking
- 3 Tablespoons Olive or Vegetable Oil
- 2-3 Jalapeño Peppers, sliced
- 2 Pounds Beef Liver, cut into thick strips
- 2 Tablespoon Vinegar
- Juice of One Lime
- Prepare the Spice Mix: In a mini processor, mix garlic, salt, cumin, and cayenne pepper until well combined.
- Sauté the Jalapeños: In a non-stick skillet, heat oil over medium-high heat and sauté the diced jalapeños for 15 seconds.
- Add the Spice Mix: Stir in the garlic mixture and sauté for an additional 30 seconds.
- Cook the Liver: Mix in the chopped liver and let it cook for 5 minutes before removing from heat and mixing in vinegar. Continue to cook for another 3-5 minutes.
- Final Touch: Turn off the heat, add a squeeze of lime, and mix well.
- Prepare the Sandwiches: Slather some tahini sauce, add shredded lettuce, red bell peppers, and scoop some liver between your bread of choice.
- Choice of Liver: I’m a hardcore liver lover and usually go for beef liver, but feel free to opt for lamb, calf, mutton, or venison liver for a milder flavor.
- Optional Ingredients: A teaspoon of coriander and/or black pepper can be added if desired, and ghee or butter can be used in place of oil if preferred.
- Storage Tips: Leftovers can be refrigerated for up to 4 days or frozen for up to 4 months.
|Vitamin A||30667 IU|
This Asian Stir-Fried Liver is a beautiful twist to the traditional liver and onions recipe, transporting your palate straight to the heart of Chinese cuisine. The vivid and lively flavors of this dish are a true homage to the zestful essence of Asian culinary traditions.
- ½ Pound Grass-Fed Beef Liver
- 1 tbsp Light Soy Sauce
- 1 tsp Fresh Ginger, finely chopped
- 1 Pinch Chili Powder
- 1 tsp Sesame Oil (see notes)*
- ¼ of a Small Onion, cut into thin slivers
- 1 tbsp Rice Cooking Wine (see notes)
- ½ Cup Cooked Jasmine Rice
- ¼ tsp Sesame Seeds (optional)
- 1 tbsp Diced Green Onion
- Prepare the Liver: Cut liver into bite-sized pieces.
- Marinate the Liver: In a medium bowl, combine soy sauce, ginger, and chili to create your marinade. Coat the liver pieces evenly and refrigerate for 30 to 60 minutes.
- Cook the Onion: Heat sesame oil in a wok or frying pan over medium heat. Add sliced onions and stir frequently until they are soft but not browned.
- Cook the Liver: Add liver and marinade to the pan and sauté until the liver is browned.
- Add the Finishing Touch: Pour the rice cooking wine over the liver and onions, stirring quickly. Remove from heat before the sauce simmers off.
- Serve: Place over jasmine rice and garnish with sesame seeds and diced green onions.
- Sesame Oil Substitution: If you don’t have sesame oil, olive oil can be a good substitute.
- About Rice Cooking Wine: Authentic rice cooking wine can usually be found at Asian grocery stores, imported from China. Avoid substituting rice vinegar for rice wine.
Craving a scrumptious and nourishing snack? Try these Fried Beef Liver Nuggets! These bite-sized treasures are enveloped in a crispy, golden buttermilk batter, making them a wonderful way to introduce the nutritional richness of organ meats into your diet. This delightful dish by Mary Bryant Shrader guarantees to be a family favorite, offering a tantalizing flavor that might just make liver a regular on your dining table.
- 1 pound Beef Liver, partially frozen
- Beef Tallow, enough to fill pot one inch
- 1 cup Buttermilk
- 1 cup All-purpose Flour
- 1 teaspoon Sea Salt
- Preparation: Cut beef liver into 2-inch pieces using a serrated knife.
- Marination: Soak the liver pieces in the buttermilk for 1 hour.
- Double Coating: After marination, roll the liver pieces in flour, dip them back into the buttermilk, and roll in flour again.
- Setup for Frying: Arrange liver pieces on a baking sheet and melt enough tallow in a heavy-bottom pot to fill it one inch from the bottom. Heat tallow to 350°F.
- Frying: Fry four pieces at a time until golden brown (approximately 3-4 minutes).
- Draining: Once fried, drain the livers on a paper towel or cooling rack and sprinkle with salt.
- Serving: Serve immediately with your favorite condiment, like Fermented Ketchup.
Prepare your taste buds for a symphony of flavors with this tantalizing Garlic Paprika Liver recipe. This dish is not just about the vibrant flavors; it’s a journey, a culinary exploration that reveals the secrets to achieving the softest, most delectable liver. With generous heaps of garlic, onions, and a sprinkle of paprika, this recipe promises a rich, flavorful adventure.
- 1/2 kg of Liver
- 1 large Red Onion, finely chopped
- 8 cloves of Garlic, minced
- 1 Tomato, minced
- 1 tablespoon of Tomato Paste
- 1 tablespoon of Paprika
- 1/2 tablespoon of Black Pepper
- Salt to taste
- Vegetable Oil for frying
- Preparation: Remove the membrane from the liver and eliminate any large blood vessels to prevent toughness. Cube the liver.
- Marination: Soak liver cubes in milk for about 10 minutes then rinse. The milk helps draw out toxins and softens the liver.
- Cooking Base: In a pan, sauté green bell pepper, red onion, and minced garlic until softened, around 3-5 minutes.
- Adding Flavors: Introduce tomatoes, tomato paste, and spices along with 1/4 cup of hot water. Allow this to simmer for about 5-8 minutes until it forms a thick paste.
- Cooking the Liver: Once the base is ready, add the skinned and diced liver. Cook on medium-high heat for about 10 minutes.
- Finishing Touch: After the liver is cooked through, incorporate finely chopped coriander.
Embark on a culinary journey with me as we explore the wonders of Grilled Beef (Calf) Liver, a dish that’s a testament to the vibrant and diverse flavors of South American cuisine. The secret lies in the spicy and flavorful marinade that transforms the liver into a gastronomical masterpiece, and I find the sweetness and soft texture of calf liver to be irresistible compared to its beef counterpart. Whether it’s dinner, lunch, or a side dish, this recipe is bound to tantalize your palate!
- 1 pound calf or beef liver
- 2 fresh Bird’s Eye Chilis, or your preferred red or green hot chili
- 5 cloves Garlic, minced
- 1 tablespoon Paprika
- 2 teaspoons ground Cumin
- 2 tablespoons Avocado Oil
- 1 teaspoon Sea Salt
- 1/2 teaspoon ground Black Pepper
- 3 tablespoons Red Wine Vinegar
- 2 sprigs fresh Parsley
- Preparation: Slice the liver into strips or chunks of your preference.
- Herb Preparation: Finely chop chili peppers, parsley stems for the marinade, and parsley leaves for serving.
- Marination: Combine liver, chili, garlic, paprika, cumin, oil, salt, pepper, vinegar, and parsley stems in a bowl. Allow to marinate for 30 minutes.
- Skewering: Place the marinated liver pieces on metal or bamboo skewers.
- Grilling: Preheat the grill to 425℉ and grill the liver for 3 to 4 minutes on each side, ensuring they remain slightly pink on the inside.
- Serving: Garnish with chopped parsley leaves and serve hot.
Indulge in a culinary creation that is not just quick and tasty but is also a treasure trove of nutrients – Beef Liver with Bacon and Caramelized Onions.
The combination of flavors from the rich liver, crispy bacon, and sweet caramelized onions is truly a gastronomical delight. It’s a dish that’s gluten-free, paleo, low-carb, and keto-friendly – a perfect treat for anyone watching their diet without compromising on taste!
- 1/2 cup Milk
- 1 pound Beef Liver, cut into strips
- 3 large Onions, sliced
- 4 slices Bacon
- 5 tablespoons Butter, divided
- Salt, to taste
- Preparation: Soak liver strips in milk for about 20 minutes to remove any bitterness.
- Cooking Bacon: In a large skillet, cook bacon until crispy, drain and cut into 1/2″ chunks. Set aside.
- Preparing Onions: In the same skillet, with reserved bacon grease and 2 tablespoons of butter, caramelize the onions. This should take about 25 minutes. Once done, sprinkle with salt and set aside.
- Cooking Liver: Discard the milk and pat the liver dry. In the skillet, add the remaining butter. Once the butter foam subsides, arrange the liver strips ensuring the pan is not crowded. Sauté for approximately 3 minutes on one side and 2 minutes on the other, ensuring the inside remains pink.
- Serving: Serve the liver topped with caramelized onions and bacon chunks.
Be mindful of the thickness of your liver slices as it impacts the cooking time. Keep an eye on it as overcooking can lead to a tougher texture. For my fellow low-carb enthusiasts, feel free to omit the onions to lower the carb count even further.
Welcome to the world of flavors where beef liver is draped in a rich cloak of bacon, onions, and a savory gravy. This dish is a time machine transporting you back to simpler times, offering a hearty taste of the past. It’s a reminder that sometimes, the old-fashioned way is the most rewarding.
- 12 oz Beef Liver
- Milk, enough to cover the liver
- 2 Bacon Rashers, chopped
- 1 Medium Onion, sliced thin
- 1 tbsp Cooking Fat (bacon grease, tallow, lard, etc.)
- Salt and Pepper, to taste
- 1 cup Beef Stock
- 1 tbsp Flour
- 1 tbsp Butter
- 1 tbsp Mustard
- 1/4 cup Heavy Cream (optional)
- Preparation: Soak the liver in milk for 2-8 hours, or overnight, to diminish the iron taste.
- Cooking Bacon and Onions: Cook bacon in a large skillet, adding onions once the fat begins to render. Once onions are soft, transfer bacon and onions to a bowl and set aside.
- Cooking Liver: In the skillet, add cooking fat if needed, followed by the liver. Sear for 5 minutes on each side.
- Preparing Gravy: While the liver is cooking, prepare a quick roux for the gravy with flour and butter. After removing the liver, deglaze the pan with beef stock, scraping the crispy bits. Stir in the roux, then return the onions and bacon to the pan, seasoning with mustard, salt, and pepper.
- Finishing Touches: Let the gravy bubble and thicken, and add cream if desired. Adjust seasoning and simmer until it reaches your desired consistency.
- Serving: Smother the liver with the flavorful gravy, bacon, and onions and serve immediately.
Serve this hearty and comforting dish with a side of mashed potatoes or steamed vegetables for a complete, balanced meal, letting the diverse flavors meld together in a dance of culinary delight.
This recipe brings you the flavorsome fusion of ground beef and beef liver, seasoned with aromatic spices and baked to perfection.
It’s a culinary artwork for those who enjoy a play of flavors and textures, merging the hearty taste of beef with the nuanced flavors of liver. The smoked paprika gives a subtle, lingering smokiness, while the cinnamon adds a hint of sweet warmth, setting the stage for a flavor fiesta!
- 1 lb Ground Beef
- 1/4 lb Beef Liver, finely chopped
- 1/2 cup Onion, diced
- 2 tsp Smoked Paprika
- 1 tsp Garlic Powder
- 1/2 tsp Cinnamon, ground
- 1 tsp Black Pepper
- 1/2 tsp Salt
- Preparation: Preheat your oven to 350°F.
- Mixing Ingredients: In a medium-sized mixing bowl, blend the ground beef with the finely chopped beef liver.
- Seasoning: Season the mixture with smoked paprika, garlic powder, cinnamon, black pepper, and salt, ensuring all the meat is equally seasoned by mixing with hands.
- Adding Onions: Integrate the diced onions into the seasoned meat mixture.
- Forming Meatballs: Sculpt the mixture into balls, each slightly larger than an ounce.
- Baking: Place the formed meatballs in a baking dish and bake for 25 minutes.
Serve these spice-infused meatballs with a side of roasted vegetables or a light salad, allowing the vivid flavors of the dish to shine and tantalize your taste buds. It’s a beautiful contrast of tastes and textures, each complementing the other in a delectable dance of flavors.
20 Best Beef Liver Recipe Compilation
- Beef Liver and Onions with Gravy
- Venezuelan Beef Liver and Onions
- Grilled Beef Liver (Keto, Paleo, Low-Carb)
- Beef Liver Pate
- Fried Beef Liver
- Carnivore Beef Liver Strip
- Beef Liver Stir Fry
- Fried Beef Liver with Bacon, Mushroom and Sage
- Organ Meat Burger
- Mum's famous liver casserole recipe
- Select your favorite recipe from this article.
- Organize all of the required ingredients.
- Prep a delicious beef liver recipe in 30 minutes or less.
Jenny has always been passionate about cooking, and she uses her platform to share her joy of food with others. Her recipes are easy to follow, and she loves giving tips and tricks to help others create their own unique culinary creations.