Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
Beef Liver
Description Beef liver is a nutrient-dense, flavorful organ meat from locally raised cattle. It has a deep, rich taste with a slightly metallic, iron-forward note and a tender-but-firm texture when cooked correctly. Fresh local-sourced liver should be a deep mahogany-red, slightly glossy, and free of off-odors. It’s an excellent source of high-quality protein, iron, vitamin A, B12, and other B vitamins. Best enjoyed when quickly seared or gently pan-fried to keep it tender.
Pan-Seared Beef Liver with Caramelized Onions (Serves 2–3)
Ingredients
1 pound beef liver, sliced into 1/3–1/2-inch pieces
2 large onions, thinly sliced
1 cup milk or buttermilk (optional, for soaking)
3 tablespoons unsalted butter or a mix of butter and oil
2 tablespoons olive oil
1/2 cup all-purpose flour (optional, for light dredging)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried thyme or 1 teaspoon fresh thyme leaves (optional)
1 tablespoon balsamic vinegar or Worcestershire sauce (optional, for finishing)
Fresh parsley, chopped (for garnish)
Lemon wedges (optional, for serving)
Instructions
Prep (optional): To mellow the flavor and tenderize, place liver slices in a shallow bowl and cover with milk or buttermilk for 30 minutes to 2 hours in the refrigerator. Drain and pat dry with paper towels before cooking.
Caramelize the onions: In a large skillet over medium-low heat, add 1 tablespoon butter and 1 tablespoon olive oil. Add the sliced onions, a pinch of salt, and cook slowly, stirring occasionally, until deep golden brown and sweet, about 25–30 minutes. If they start to stick, add a splash of water. Remove onions to a plate and keep warm.
Prepare the liver: If you like a light crust, place flour on a plate and season with a little salt and pepper. Dredge each slice briefly, shaking off excess. If you didn’t soak in milk, simply season slices with salt, pepper, and thyme.
Sear the liver: In the same skillet, add remaining 2 tablespoons butter and 1 tablespoon olive oil and heat over medium-high until shimmering. Add liver slices in a single layer without crowding (work in batches if needed). Sear 1.5–2 minutes per side for medium-rare to medium (internal temperature around 125–135°F / 51–57°C). Overcooking will make liver tough and grainy.
Finish and rest: Return caramelized onions to the pan for the last 30 seconds to warm through. Stir in balsamic vinegar or a dash of Worcestershire sauce if using, for a touch of brightness and depth. Remove from heat and let liver rest for a minute.
Serve: Plate liver topped with the caramelized onions and sprinkle with chopped parsley. Offer lemon wedges on the side to brighten the flavors. Serve with mashed potatoes, buttered greens, or crusty bread.
500g Pack
Beef Liver
Description Beef liver is a nutrient-dense, flavorful organ meat from locally raised cattle. It has a deep, rich taste with a slightly metallic, iron-forward note and a tender-but-firm texture when cooked correctly. Fresh local-sourced liver should be a deep mahogany-red, slightly glossy, and free of off-odors. It’s an excellent source of high-quality protein, iron, vitamin A, B12, and other B vitamins. Best enjoyed when quickly seared or gently pan-fried to keep it tender.
Pan-Seared Beef Liver with Caramelized Onions (Serves 2–3)
Ingredients
1 pound beef liver, sliced into 1/3–1/2-inch pieces
2 large onions, thinly sliced
1 cup milk or buttermilk (optional, for soaking)
3 tablespoons unsalted butter or a mix of butter and oil
2 tablespoons olive oil
1/2 cup all-purpose flour (optional, for light dredging)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried thyme or 1 teaspoon fresh thyme leaves (optional)
1 tablespoon balsamic vinegar or Worcestershire sauce (optional, for finishing)
Fresh parsley, chopped (for garnish)
Lemon wedges (optional, for serving)
Instructions
Prep (optional): To mellow the flavor and tenderize, place liver slices in a shallow bowl and cover with milk or buttermilk for 30 minutes to 2 hours in the refrigerator. Drain and pat dry with paper towels before cooking.
Caramelize the onions: In a large skillet over medium-low heat, add 1 tablespoon butter and 1 tablespoon olive oil. Add the sliced onions, a pinch of salt, and cook slowly, stirring occasionally, until deep golden brown and sweet, about 25–30 minutes. If they start to stick, add a splash of water. Remove onions to a plate and keep warm.
Prepare the liver: If you like a light crust, place flour on a plate and season with a little salt and pepper. Dredge each slice briefly, shaking off excess. If you didn’t soak in milk, simply season slices with salt, pepper, and thyme.
Sear the liver: In the same skillet, add remaining 2 tablespoons butter and 1 tablespoon olive oil and heat over medium-high until shimmering. Add liver slices in a single layer without crowding (work in batches if needed). Sear 1.5–2 minutes per side for medium-rare to medium (internal temperature around 125–135°F / 51–57°C). Overcooking will make liver tough and grainy.
Finish and rest: Return caramelized onions to the pan for the last 30 seconds to warm through. Stir in balsamic vinegar or a dash of Worcestershire sauce if using, for a touch of brightness and depth. Remove from heat and let liver rest for a minute.
Serve: Plate liver topped with the caramelized onions and sprinkle with chopped parsley. Offer lemon wedges on the side to brighten the flavors. Serve with mashed potatoes, buttered greens, or crusty bread.
500g Pack