Wednesday, July 3, 2013

Our Families Beef Liver Recipe

We have recently begun eating liver on a regular basis, because it is such a nutrient dense traditional food.  It was actually Sam who started me on having liver, as he likes it and often made it for us.  Then he showed me how to make it, and we try to eat it every week.

Some of the health benefits include:
'It contains more nutrients, gram for gram, than any other food. In summary, liver provides:
  • An excellent source of high-quality protein
  • Nature’s most concentrated source of vitamin A
  • All the B vitamins in abundance, particularly vitamin B12
  • One of our best sources of folic acid
  • A highly usable form of iron
  • Trace elements such as copper, zinc and chromium; liver is our best source of copper
  • An unidentified anti-fatigue factor
  • CoQ10, a nutrient that is especially important for cardio-vascular function
  • A good source of purines, nitrogen-containing compounds that serve as precursors for DNA and RNA.
Read lots more about this superfood here.

Here is our family recipe:

1/2 lb beef liver, preferably from organic, grassfed animals
wine or lemon juice or raw apple cider vinegar
Lard or butter (I use lard from pastured pigs as it contains lots of Vitamin D, which works syngeristically with vitamin A)
Sea Salt
Cream, 1/2 cup
Optional: diced mushrooms, onions, bacon

Soak the liver overnight in the acidic medium, using just enough to cover the liver. 

Heat a heavy pan over medium heat, and add a big spoonful of lard and/or butter.  Peel and slice the garlic (I use about 4-6 cloves- the more the better) and add them to the pan, along with any of the optional ingredients.  Fry for a couple of minutes, then add the liver and brown it for about 4-5 min.  Sprinkle everything generously with sea salt.

Turn the heat to low, cover, and cook about 10 minutes, until done through. 

Remove the liver and keep it warm while you stir the cream into the frying pan mixture until warm and thickened.

We like ours with plenty of boiled potatoes, that way you can have a bite of potato, liver, and sauce altogether, and not really notice the liver.  Not that it tastes that bad- Sam and Arabella like it plain, and even I am becoming accustomed to the texture.

Bella loving her liver!


Yesterday I sat Daniel in the high chair for the first time and gave him a piece to chew on (he was 6 months on Thursday).  He played with it but showed no interest in eating it (or anything else, for that matter).


  1. Thanks for sharing this! My husband has been encouraging me to stop *sneaking* the liver in and just serve it straight up like this, the way he and I ate it as kids. (Our moms were apparently wiser to the benefits of liver than our generation!) I'm going to try this.

  2. Let me know what you (and your family!) think!