Did you know beef liver is considered nature’s multivitamin?!
Liver is a nutrient dense super food packed with literally every vitamin and mineral as well as protein; rich in B vitamins (especially B12), vitamin A, C, D, E, K, chromium, copper, iron, magnesium, manganese, molybdenum, phosphorus, selenium, zinc just to name a few. The liver is designed to filter toxins, it does not store toxins, therefore you do not need to be concerned about this being a harmful piece of meat to consume.
Organ meats are especially valuable to eat during menstruation, if you are anemic, recovering from postpartum, illness or surgery or just need an extra boost of nutrients for energy and immune support. I recommend buying grass fed beef liver from a local butcher/meat market.
It can be tricky to know how to eat liver so that it is palatable. The high level of minerals can often make liver metallic tasting. My favourite way is to purchase thinly sliced liver from a local meat market/butcher or I will thinly slice our own homegrown beef liver, dip in gluten free flour, fry in oil and serve with fried onions and a side of ketchup.
• flour of choice (I’m using Bob’s Red Mill Gluten Free 1:1 Baking Flour)
• salt/seasoning of choice (I’m using @ellewellnessco Garden Glory herbal salt mix)
• black pepper
• oil of choice (I’m using refined avocado oil)
• 3 onions, peeled and sliced
• homemade or store bought ketchup of choice to serve
Watch the video to learn how you can do this yourself.
How to Cook Beef Liver
- 1 lb beef liver, sliced thinly (I go to my local butcher and request thinly sliced beef liver. We also raise our own beef so I will thinly slice the liver on my own with a sharp knife or sharp mandolin/meat cutter)
- 1/2 cup gluten free flour (I use Bob's Red Mill Gluten Free 1:1 Baking Flour)
- 1/4 tsp salt (or seasoning salt)
- 1/4 tsp ground black pepper
- 2 tbsp oil (I use refined avocado oil or refined coconut oil)
- 3 white or yellow onions, sliced
- 2 cups sliced mushrooms
- 1/2 cup fried bacon
You will need 2 bowls to start with, one to put your sliced liver in and one to put your flour mixture in.
Drain off any additional blood from the liver and place into one bowl. Set aside.
In the other bowl, combine the flour, salt and pepper.
Dip a slice of liver into the flour mixture, coating both sides. Place onto a clean plate for now. Repeat until all the slices are coated.
In a large, non-stick frying pan, add oil. Turn onto medium heat and allow the oil to heat up for 1-2 minutes. Add beef liver slices and allow to cook for 7-8 minutes.
While the liver is cook, peel and slice onions.
Flip the liver to cook the other side, add onions and allow to cook until the onions are soft and the liver is golden brown and slightly crunchy.
Serve with cooked mushrooms and fried bacon if desired. I find that serving with homemade or store bought ketchup also makes the liver more palatable.