Beef Liver and Onions
Servings: 4 people
Ingredients
- 1 lb beef liver grass-fed
- 1 cup white vinegar
- 6 oz bacon
- 1 whole onion sliced in rounds
- 5 cloves garlic paste
- 1/2 tbsp oil
- salt and pepper to taste
Instructions
- Start by rinsing the beef liver really well in cold running water until the water runs clear of blood. Transfer to a bowl
- Add vinegar to the bowl and allow liver to soak in vinegar water for 15 minutes (please see notes).
- The vinegar soak should facilitate the removal of the tough skin around the liver (please see notes). Simply peel off the rubbery skin from edges of the liver.
- Transfer liver to a clean bowl and season with garlic paste, salt and pepper. Toss it to coat liver with garlic, salt and pepper. Allow liver to sit in marinate for 5 minutes.
- Meanwhile heat oil in pan and add in bacon slices. Toast bacon to your liking then transfer to a plate.
- To the bacon fat pan add liver and cook for about 5-7 minutes on one side.
- Turn liver to cook on other side and immediately add in onion slices. Cook for an addition 5-7 minutes tossing the onions in the pan.
- Add bacon back in, garnish with herb of choice and serve over a bed of rice.
Notes
- The vinegar soak helps get rid of bloody smells. It also coats the liver, giving it a crunchy finish. Finally, the vinegar helps ease the removal of the skin.
- The liver is usually coated with a smooth and glazed membrane that should be removed before cooking because it can lead to an unpleasant feeling of rubbery chewiness that most people do not enjoy.
Nutrition
Calories: 567kcal | Carbohydrates: 6g | Protein: 23g | Fat: 48g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 352mg | Sodium: 144mg | Potassium: 372mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 19162IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 6mg