Beef Liver
Buttery onions with perfectly seasoned and fork tender beef liver ready in less than 30 minutes for an out of the norm dinner.
Servings: 6 servings
Calories: 418.7kcal
Ingredients
For the liver soak:
- 2 pounds beef liver sliced into strips.
- 1 Tablespoon white vinegar.
- 2 cups milk.
Seasoning:
- 1 teaspoon pink salt or to taste, you can also use any salt you have.
- 1 ½ teaspoon ground cumin.
- ¾ teaspoon ground black pepper.
To cook liver:
- 4 Tablespoons olive oil divided.
- 2 Tablespoons unsalted butter
- 3 garlic cloves minced.
- 3 (600g) onions sliced.
- 1 jalapeño or hot pepper if desired.
- ½ cup water or beef broth.
Instructions
- Place liver strips in a deep bowl, add vinegar and massage to mix well. Cover with milk and refrigerate for 30 minutes or up to 24 hours.
- Remove liver from liquid and pat dry, discard the milk. Season with salt, pepper and cumin mixing well to cover.
- In a large skillet or cast iron, add two tablespoons of oil then sauté garlic until fragrant for about 30 seconds.
- Sear liver slices in batches for about 1 ½ minute on each side or until browned. Fry the Jalapeño if using.
- Remove liver slices from skillet and set aside.
- Add remaining oil and butter to the skillet then sauté onions for 5 minutes or until nicely browned.
- Add liver slices back to the skillet and mix with onions.
- Add water or beef broth and cook for 5-10 more minutes or until just done to your liking.
- Add the jalapeño pepper back to the skillet and serve.
Video
Notes
Serve with:
This dish goes pretty well with Tabouleh, tahini, baba ganoush and pita bread.
Note: Soaking solution is not calculated in the nutritional values.
Please check the nutrition disclaimer policy.
Nutrition
Calories: 418.7kcal | Carbohydrates: 17g | Protein: 41.4g | Fat: 20.1g | Saturated Fat: 5.9g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 8.7g | Cholesterol: 582.6mg | Sodium: 168.1mg | Potassium: 696.2mg | Fiber: 1.9g | Sugar: 4.2g