Currently out of stock
Beef liver is one of the best and most efficient sources of iron, protein, and vitamins A & B12.
Beef liver is a true superfood.
Beef liver from pasture raised and 100% grass fed cows.
Beef liver is the most famous organ meat. Some call it nature's vitamin, and for good reason! It is a true superfood, packed with vitamins and minerals like Vitamin A, D, E, and C, calcium, iron, zinc... the list goes on!
Pregnant and lactating women have been known to crave it, our depression-era family members have been known to force it down our throats, and modern French restaurants have been known to make fancy dishes from what was once thought to be a peasant’s staple.
Why? Liver is, simply stated, good for us and delicious too. Lucky for you, it’s also available now and very economical too.
What’s the simplest way to prepare liver?
Of course, liver and onions! Sold at fancy French restaurants at a pretty hefty number, you can do this at home for a fraction of the price (just like my Granny did):
- Wash and then saute liver in oil and butter in a frying pan on the stove.
- Remove and set aside.
- Saute sliced onions in the same pan.
- Remove and set aside.
- Add a bit more oil and butter. Heat up. Add some flour, salt, and pepper. Stir a lot to make a gravy.
- Place the liver on a really beautiful plate (this is important – make it look important and appetizing for skeptical family members). Pour the gravy mixture over the liver.
Beef liver is a true superfood.
Beef liver from pasture raised and 100% grass fed cows.
Beef liver is the most famous organ meat. Some call it nature's vitamin, and for good reason! It is a true superfood, packed with vitamins and minerals like Vitamin A, D, E, and C, calcium, iron, zinc... the list goes on!
Here's a spin on the traditional liver and onions recipe: soak liver in milk for up to 2 hours. This will help reduce the strong flavor (skip this step if you don't mind the flavor!).
Pat dry and cut up into strips. Heat a large pan on medium-high heat. Add oil, then add chopped up garlic and liver.
Brown all sides, then season with salt and pepper. When the liver is cooked thoroughly, remove it from the pan. Then add some oil and butter to the same pan and thinly sliced onions. Cook until translucent.
Add the liver back to the pan, along with 1/2 a cup of chicken stock. Cook for 2-4 minutes until the stock reduces. Sprinkle with fresh parsley. Serve with white basmati rice.
*Comes frozen and sealed.
