Liver gets a bad rap. We are all up for chichi fois gras or its poor cousin, pate. Tell a child or adult that they have liver and onions for dinner and you will get an almost universal – Blech!
I grew up eating liver. Admittedly it was lamb’s liver, but it was a staple item in the dinner rotation. We were not an eat-or-go-hungry household. We were an eat-it-or-you-are-in-a-whole-heap-o-trouble household. I ate it. Didn’t hate it. Didn’t love it either. As an adult, I have come to crave it. Whether through some form of nostalgia or perhaps a iron deficiency.
In the USA we don’t get lambs liver. At least, not in Norman Oklahoma. What we do get is an abundance of cows liver. It is a stronger flavor than lamb, but delicious nevertheless. It is also really inexpensive. Beef liver is also rich in nutrients. In her blog post “Benefits of Eating Liver – Our Most Nutrient-Dense Food” Kathy LeMoine suggests:
Beef livers provide us nutrient-rich storage depots. When sourced from healthy, grass fed cows, liver is absolutely loaded with a wide spectrum of vitamins, minerals, proteins and fat. It is particularly rich in the key nutrients that help keep our brains healthy. These include the essential fatty acids EPA (eicosapentaenoic acid), DHA (docasahexaenoic acid), and AA (arachidonic acid), as well as vitamin B12.
I am linking it for you here because she has done all of the research/writing on the subject and deserves the credit!
How to prepare it? – you will be shocked by how easy it is.
1lb sliced beef liver
One large onion.
1C beef stock.
Put your water on to boil the potatoes.
Place the onions in the pan and saute until brown.
Remove the onions and set aside.
You should gently agitate the bottom of the pan to deglaze and stir in flour to thicken the gravy.
Braise for 5-10 minutes, depending on the thickness of your slices. You want the liver to be cooked through but still really soft.
Arrange the liver.
Smother with onions.
Pour the gravy.
Leave a Reply