View Full Version : Grass Fed Beef Liver
10-31-2007, 01:27 PM
Ok, I am in the beginning stages of receiving my yearly supply of grass fed beef. I am not particularly fond of liver, but I have asked for it. Let me start off by saying that I will not:
a. fry it in bacon grease and onions (my mother's recipe)
b. Grind it raw into a smoothie :-)
When I was a child, I ate the best liver ever at a friends house. Whatever his mom did to it was spectacular, maybe it involved a crock pot, I don't know...problem is I was not collecting recipes at that time in my life, expecially liver recipes.
So I am asking you for your magic grass fed liver recipes, but only one's that meet the above criteria (with the exception of the crockpot if that is not required).
Thanks in advance! Now off to the store for some fava beans and fine chianti.
11-01-2007, 09:48 AM
Check PM Issue 33 for an article I put together on organ meat recipes. Here's the one for liver: http://southernfood.about.com/od/crockpotbeefrecipes/r/bl91c13.htm
The only caveat on this recipe is to make sure you fill the crock-pot sufficiently to keep it from burning to the sides (voice of experience). If you’re using a large crock-pot (5.5qt+), you will probably need to double the recipe to make sure there’s enough food in it.
Another thing I've done with liver is to saute an onion in whatever oil you choose, throw in a pound of liver (cut into bites) and a pound of ground beef, add a bunch of kale, garlic and cumin to taste, and close the lid. Stir occasionally to get the meat done throughout. The lid steams the kale as the water cooks out of the other ingredients. It's a one dish (and a cutting board) recipe that yields a good bit of greens and 2 pounds of meat. You will need a big wok or skillet.
I've also been thinking of trying a chili recipe with liver in it now that it's getting cold...I have many pounds of liver coming soon, along with half a cow.
PS - Fried with onions and topped with mustard is awesome, but that breaks a rule.
11-01-2007, 12:12 PM
Are you saying that vinegar is against your Paleo rules?
If you mean specifically grain vinegar, one can make homemade mustard with raw ACV and then become what I consider "Paleo enough". Also, one can omit the paprika that comes in most mustards to get rid of the nightshade issue.
Honestly, I haven't gotten around to that recipe experiment yet.
11-01-2007, 02:28 PM
Try soaking the liver in cream or milk overnight before you cook it.
I know that's not exactly Paleo but it does help with the flavor a lot!
I will also second the chili with liver subbed in. That is my favorite way to eat liver.
11-02-2007, 06:31 AM
No Dr. G. I'm saying that it breaks his first rule of not frying it with onions. I find vinegar to be a pretty low-grade breakage of Paleo rules, which is a good thing since I like balsamic vinegar on my salads.
11-02-2007, 06:47 AM
Got it, Scott.
I'm currently working on Craigslist trying to buy a freezer for large amounts of meat. There's a woman with a grassfed operation who sells 1/4 cows (minimum) in town at the farmer's markets and practically gives away the organ meats because so few people want them. So, buy a 1/4 cow, get 1/2 to 3/4 of a cow's worth of offal.
BTW, Paul, I've found that the dessicated liver powder is much more palatable than the raw liver in the "meat shakes". Just wanted to let you know. :-)
11-02-2007, 08:30 AM
Thanks everyone. While I did post this in Paleo, I am not "Paleo". But I knew you guys would know what to do with liver. Lol, thanks for clearing that specific point up Garrett.
11-02-2007, 08:33 AM
I just ordered a half cow and they say to tell the butcher if you want the organs, because most people don't. So I'm going to be like "Hell yeah I want the organs. And give me any others you have laying around too." I'm also goign to see if he has any bones laying around for the dog.
I've been asking a farmer at the farmer's market to bring me a heart and tongue for the past 3 weeks, but they keep forgetting. Hopefully this weekend. I love getting grass-fed organs for $2/lb. It sure beats an $8/lb grain-fed steak in terms of nutrition and taste.
10-02-2008, 05:49 AM
I dug out this old post...
I dont eat much liver, id like to give it a go but cant regularly find organic liver, so perhaps powders the way to go.
I think Garrett has recommended this, its not organic though...
Actually i need to check i can import it into Australia. Bugger. The sniffer dogs will go wild.
10-02-2008, 07:14 AM
If you can find grassfed, get it, and don't worry so much about the organic.
10-02-2008, 03:04 PM
Ok so thanks for resurrecting this thread cuz it inspired dinner in this house.
Sauteed red onion in red palm oil, added garlic, fresh celery (today's market), ground beef, chicken livers, topped with kale I had in fridge and the radish and turnip tops (also from todays market find), some smoked salt, black pepper and cumin. Covered the pot and let simmer/steam for a while!! It smells good and my daughter (17 yo) said she looks forward to eating it after her dance class.
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