Liver. The essential food we love to hate, right? We just have a hard time dealing with it. It looks and feels bad. To make a difficult problem worse, it doesn’t taste good unless prepared correctly. One of you even pleads with us to leave it out of her cooler because it makes her sick to even look at it in its frozen state (sorry, cannot do that. We don’t pack custom boxes. We are a “farmer’s choice” producer.)
So why fool with it at all? How about because it is one of the most nourishing foods on the planet? And you don’t need to eat it regularly, but only occasionally. It is notoriously rich in otherwise hard to absorb nutrients, including B vitamins, iron, zinc, and vitamins A and D. That’s right, Vitamin D. And you thought you could only get D from exposure to the sun. Nope. You get it in beef liver.
So one of you (the Elaine Howard family) was looking for a way to capitalize on the colossal benefits of liver while also enjoying the eating experience. She found this recipe on a former, emphasis on former, vegan’s cooking blog (if a converted vegan likes it, who wouldn’t give it a try?) Note this as my only caveat: Elaine reports that the adults LOVED it and the kids HATED it. But kids hate a lot of exotic dishes, right? Give them some time.
Here it is, from Mickey Trescott’s blog*. I add one step which I find to be an enhancement no matter how I cook liver – rinse it and salt it with coarse Kosher salt and refrigerate for 24 hours, sliced across the grain, covered loosely in plastic wrap.
Mickey Trescott's Beef Liver
- 1 lb beef liver, sliced across the grain
- 6 pieces bacon
- 4 cloves garlic, minced
- 1 small onion, minced
- 2 T. fresh rosemary, minced
- 2 T. fresh thyme, minced
- 1/2 C. coconut oil, melted
- 1.2 t. sea salt
- slices of fresh cucumber or carrots
- Cook the bacon to crisp in your cooking pot (cast iron if you have it). Set aside to cool, leaving the bacon fat in the pot.
- Add the onion and cook for 2 minutes on medium high. Add the garlic on top and cook for another minute.
- Add the liver, sprinkled with the herbs. Cook for 3-5 minutes per side until all pink disappears.
- Turn off heat and remove contents to a food processor or blender with the coconut oil and sea salt. (While I have not tried this recipe, when I do I willadd some fresh lemon juice at this point) Process into a thick paste. Add more oil if needed. Remove to a serving bowl, sprinkle with the bacon bits (and chopped parsley if you like.) Serve on fresh cucumber or carrot slices.
*Mickey moved to a Paleo diet after 10 years of veganism left her with Celiac and Hashimoto’s disease, adrenal fatigue and multiple vitamin deficiencies. She is the author of THE AUTOIMMUNE PALEO COOKBOOK