Benefits of Beef Liver and Beef Liver Recipe

Beef liver may not make it to your menu plan but it should even though its texture and flavor can be off-putting. I grew up eating chicken and beef liver not only because it was economical but also because it is nutrient-dense. Beef liver is packed with iron (4 milligrams of iron per 3-ounce serving of beef liver). vitamin A and vitamin B. It is also a great source of protein. There are studies that suggest that grass-fed liver from cattle has more phytonutrients. Phytonutrients are the healthy compounds produced by plants.

Some people prefer to dehydrate beef liver and they mix it in with other recipes. Others prefer taking supplements. But just like buying your raw organ meat, make sure that the supplement is from a reputable company. Organ meat supplements can be very expensive. This grass-fed and pasture-raised beef liver supplement from Vital Proteins has good reviews on Amazon: Vital Proteins Beef Liver.

Ingredients:

1 lb beef liver, sliced into desired size.

1 cup milk

4 tbsp butter or olive oil

1 medium onion, chopped

1/2 tsp salt

1.2 tsp pepper

1/2 tsp garlic powder

Directions:

In a bowl, soak the liver with milk and let it soak for about 1 hour preferably inside the fridge. This step will greatly improve the flavor of the beef liver.

After soaking, discard the milk and pat the liver dry using paper towels. Sprinkle the liver with the seasonings (salt, garlic powder, and pepper).

Heat your frying pan and add 2 tbsp of butter or olive oil. Saute the onions. I like to saute it until it caramelizes. Set the cooked onions aside.

Add the remaining butter or oil and cook the liver until tender. If you prefer to use a meat thermometer, cook until the temperature reaches 160 degrees. Add in the onions and stir to mix in all the flavors.