Here’s the recipe that I used this weekend! If you’d like to read about my adventure in cooking liver for the first time please go here.
Tips for making Offal good beef liver:
- I used frozen calves liver that had been cut pretty thin… about 1/2 inch or less. I removed the membrane that is on the sides of the liver, and then soaked it in the juice from two lemons. I only soaked the liver for a couple hours, but I turned it over once during that time. Next time I will try to soak it longer. Sally says that the soaking draws out impurities and also makes the liver a bit more mild tasting.
- Do not cook the liver very long, especially if it’s cut on the thin side. It’s similar to cooking fish. Liver should be served rare, so cook it in a medium high heat pan just enough to brown both sides. Overcooked liver is tough. I only cooked mine 1-2 minutes per side.
- This is a simple and quick recipe. The thing that takes the longest is the onions, but it’s worth it to get the onions golden brown and carmelized, they are so yummy!
- I used grass fed beef liver, but I guess calves liver is not as strong and would be worth seeking out.
Liver & Onions
Easy to medium
Page in NT:
- 1 1/2 pounds sliced beef liver
- juice of 2-3 lemons or 1 quart of buttermilk
- 1 cup unbleached flour (for gluten free: use Pamela’s baking mix or rice flour)
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 4 T clarified butter, ghee or lard (use butter if you don’t want to make clarified)
- 1 large onion, thinly sliced
- 2 T butter
- 2 T olive oil
- Marinate liver slices in lemon juice (or buttermilk or even half lemon juice half buttermilk) for several hours or overnight.
- In a heavy saute pan, melt the 2 T of butter and 2 T of olive oil and add the thinly sliced onions. Saute over medium heat for about 1/2 hour or until golden brown.
- When the onions are nearly done: Pat the liver slices dry and dredge in a mixture of flour, salt and pepper.
- In a heavy skillet and over a high flame, saute the slices, two at a time, in clarified butter or lard. Transfer to a heated platter and keep warm in the oven.