This is the time of year when we really have to keep our immune systems in tip top shape. Grass Fed and Organic Beef Liver can provide many of the necessary vitamins and minerals we need to do that. Please make sure that it’s organic or grass fed. This really makes a difference in taste. And it also means that the liver will be healthier because the cows are healthier.
Its a nutrition bomb and every freezer should store some for a day we need revitalising.
Beef liver is packed with a mega dose of vitamin A (36,000 IU in 4 ounces) and a series of B vitamins It has a healthy dose of B2 (riboflavin), B3 (niacin), B5 (pantothenic acid), B6, B12, and folate. Liver also contains a significant amount of copper, selenium, phosphorus and iron. Remember that when you consume liver all these vitamins and minerals are present in their natural unprocessed state.
Beef liver with bacon and caramelised onions is my go to recipe. Quick, tasty, nutrient dense meal. It’s naturally gluten-free, paleo, low-carb, and keto.
Ingredients:
- liver
- milk
- onions
- bacon
- butter
- salt
The trick is to smother it in sweet caramelized onions and crispy bacon. First, cut the liver into strips and soak them in milk to remove any bitterness. Meanwhile, slice up the onions and set aside. Cook the bacon in a large skillet. Drain the strips of bacon on paper towels. Then cut them into 1/2 inch pieces and set aside. Reserve some tablespoons of the bacon grease in the skillet. Add two tablespoons of butter and the onion slices. Cook on medium heat, stirring occasionally until the onions are caramelized, about 25 minutes. Make sure to regulate the heat so that the butter remains hot but does not burn. Remove the onions to a dish, sprinkle with salt, and set aside. Now for the liver. Pat the pieces of liver dry and discard the milk. Return the skillet to high heat and add 3 tablespoons of butter to the pan. When the foam from the butter subsides, arrange the liver in the pan. In order to avoid crowding the pan, I work in two batches. This isn’t a problem as liver cooks very fast. I sauté the liver just enough to brown both sides. First for 3 minutes on one side, regulating the heat again so that the butter remains hot but does not burn. Then on the other side, 2 minutes more until brown.
The inside meat should still be pink. Serve topped with onions and bacon. And that’s it. A tasty, nutrient dense meal in just 30 minutes. I cooked this last night. It was delicous and I feel great! 
