Over the years, this recipe which was first posted in 2020, has been our most popular recipe of all time. It makes me so happy that folks are discovering the wonderful health benefits - and deliciousness of grassfed beef live. I want to share the recipe that took me from a liver hater to a liver lover! I think the world’s divided into three groups when it comes to liver: A small minority who love it. A slightly bigger group who have tried it and don’t like it. A vast majority who haven’t tried it (and are convinced they won’t like it). Which group are you in? The reviews on our liver shopping page are a testament to the love affair many people have with liver. I used to be in the middle group - but I recently realized my negative bias was based on two things - I wasn’t cooking it right and I hadn’t had my own Heartstone Farm grass-fed beef liver. SHOP HEARTSTONE FARM 100% GRASS FED BEEF LIVER - Over 80 5-star reviews So now I’m in group #1 - and I’m here to share how I now cook beef liver and why it made all the difference. Here’s the biggest thing I can share - don’t overcook it. That right there will probably turn you from a hater to a lover. You want a bit of pink - no more, no less. The ingredients for this recipe are bacon, milk, onions, and butter - and salt. Don’t skimp on the salt. (By the way, salt is not nearly as bad as you might have thought.) Ingredients 1 pound Heartstone Farm grass-fed beef liver SHOP HERE 4 strips bacon 3 tbsp pasture butter 1 large onion 4 large garlic cloves 10 ounces sliced button mushrooms Instructions Unwrap the beef liver and lay flat on a layer of paper towels. I like to cook it and serve it sliced up. Soak the liver in a dish or bowl of milk for 30-60 minutes. This is an important step in removing the bitter flavor from the liver. Salt and pepper the liver generously, and leave it out at room temperature while you prepare the remaining ingredients. Pat the liver dry. Dice bacon and fry in 2 tablespoons of butter in a large skillet. When crispy, remove the bacon bits from the pan and drain on paper towels. Leave the grease and butter in the pan. Slice onion roughly. Slice the mushrooms. You want your pieces of onion to be similar in size to a bite of liver. Saute the mushrooms and onions on low in bacon grease and butter until they start to soften but the onion is not yet translucent. Add garlic for 30 seconds. Put the onion, mushrooms and garlic to one side of the pan, away from heat. Turn the heat up to medium and add the last tablespoon of butter When the butter is melted, add half the liver slices. Cook until you start to see the edges cooking. They’ll turn from red to gray. When that border is a few millimeters thick (2-3 minutes, or so), flip them over. Fry on the second side for another 2-3 minutes. Until you know how you like your liver, the best way to check is to cut into it. If it’s still red, keep flipping until it is just barely cooked through. You want just a tinge of pink so it’s cooked but still tender Place liver on a platter and cook remaining liver in the same fashion. Toss the bacon bits and smother the liver with them. Add the onions and mushrooms. Serve! I like to have liver about once a month. It’s such a healthy meat, and I think you’ll love it - if you cook it right. CLICK HERE TO SHOP FOR HEARTSTONE FARM GRASS FED BEEF LIVER
Soft & Sensational Snickerdoodles are perfectly chewy and delicious! Covered in cinnamon and sugar, these cookies are simply magical!
Make this simple and tasty blackberry mead recipe when blackberries are in season!
I thought Chicken Fajitas were nothing but a sizzly showman at the Mexican restaurant: WAY overrated with their steamy smoky cast iron entrance. (Like, get over yourself already.) Then I tried making a recipe at home with my own marinade. Whoa! Tender juicy blackened chicken, partying in your tortilla with perfectly cooked peppers and onions. I didn't even like fajitas, and now I'm going to run away with them (we're never coming back)! I will show you just how to make them!
Add a can of sweetened condensed milk to your brownie recipe for the ultimate Fudgy Brownie!
Make A Renal Diet Casserole Recipe Learning about a renal diet is one thing, trying to create your own meals is another. I know you want to make meals at...
I thought Chicken Fajitas were nothing but a sizzly showman at the Mexican restaurant: WAY overrated with their steamy smoky cast iron entrance. (Like, get over yourself already.) Then I tried making a recipe at home with my own marinade. Whoa! Tender juicy blackened chicken, partying in your tortilla with perfectly cooked peppers and onions. I didn't even like fajitas, and now I'm going to run away with them (we're never coming back)! I will show you just how to make them!
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Do you love dried fruit? Here are the best dehydrator recipes out there so you can make your own and enjoy some delicious dried meat too.
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I love experimenting with home-infused alcohol. My friends Tim and Aaron turned me on to this homemade rhubarb vodka recipe. Rhubarb is in season right now, and although I love it in pies and jams, I wanted to try it in beverage form.This recipe is very easy to make, and my big jar of rhubodka is sitting next to the jars of Japanese plum wine I made a month ago, waiting to be ready for consumption.Rhubodka1 1.75-liter bottle of vodka – Tim says the bottom shelf cheap vodka is fine.
Learn how to regrow celery from scraps you used to throw away. Get tips for replanting in a pot or in your garden to harvest fresh celery for recipes.
This Quinoa Bread Recipe is the perfect gluten-free bread! It is moist and flavorful and is perfect to use for sandwiches or toast. I love the nutty flavor that toasted quinoa flour adds. You’ll never miss your favorite avocado toast again!
This Quinoa Bread Recipe is the perfect gluten-free bread! It is moist and flavorful and is perfect to use for sandwiches or toast. I love the nutty flavor that toasted quinoa flour adds. You’ll never miss your favorite avocado toast again!
Make a batch of the iconic stracciatella flavored Italian gelato at home. This recipe will teach you all of the best tips and tricks that I learned from going to culinary school in Italy.
Just wanted to share this delicious recipe from Lidia Bastianich with you - Buon Gusto!
The best reason to bust out your mandoline this month.
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Oven Roasted Pulled Pork is moist and super savory! Season with a homemade rub and cook it with these slow-roasting secrets. We cover how to make pulled pork at a low oven temperature as opposed to slow cooked in a crockpot. And why a loin is the best cut! The low heat temperature and a long cooking process make the meat easy to shred as it becomes tender over the hours. The result: perfectly moist yet slightly caramelized edges with the best flavor.
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That kills fleas!
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Welcome to my Slimming World SP Week. I wanted to see what all the fuss was about with the SP days on Slimming World and have decided to dedicate five days to it. At the time of writing this and…
A traditional Portuguese bread with a delightful twist – it's entirely plant-based! This bread, aptly named "God's Bread," is soft, scrumptious, and topped with a coconut layer that will take your taste buds to paradise.
She said she'll be making it at dinner parties for the rest of her life.
