Super Nutritious, Super Tender, Super Tasty Beef Liver & Onions!
A single serving of my beef liver and onions is all it takes to turn someone into a lifelong fan of this nutrient-dense dish. To soften the liver and tone down its distinctive flavor, it is soaked in buttermilk. You should try this recipe whether you are unsure about liver or you already enjoy it.
The Finest Liver and Onions With Beef
Don't be put off by the idea of eating liver if you've never had it before. The buttermilk in this beef liver and onion dish helps to tenderize the liver, making it a true culinary masterpiece.
Liver is among the world's most nutrient-dense foodstuffs. That's a big reason why you should give it a shot. Not to worry, it's a breeze to make and tastes fantastic.
Vitamin-rich beef liver and onions is delicious and nourishing. Jump to: Beef Liver and Onions: What You'll Need
Beef liver is available at most supermarkets and butchers. The remaining components are standard fare.
- 12 ounces of beef liver (cut into strips - *see asterisk)
- Buttermilk, enough to cover the beef liver (about 112 cups).
- Extra virgin olive oil: 1 tablespoon (split into two halves of 1/2 tablespoon each).
- 14 teaspoon of salt and pepper, to taste
- One big onion (or, if you like, up to two) is required.
- Half a tablespoon of minced garlic (optional).
- (Optional) Half a tablespoon of Better Than Bouillon Beef Base
- Two to three tablespoons of butter; for best results, use a high-fat, flavorful European variety.
- 14 cup of dry white wine, optional
*See the recipe card for specifics on ingredients, measurements, and preparation. *
Recipe for Beef Liver with Onions
Even though the beef only needs to soak for a few hours, this liver tastes like it took a lot of time to prepare. A skillet, knife, tongs, and a meat thermometer are all you need to make this delicious meal.
There will be 4 servings of beef liver and onions from this recipe. Complete your family dinner with the ideal accompaniments.
- Immerse the liver in water You should begin by soaking your 12 ounces of beef liver in 1 1/2 cups of buttermilk. To marinate the liver, put it in a gallon-sized Ziploc bag or a large mixing bowl and cover it with buttermilk. Allow it to sit in the fridge for 2 hours minimum, up to 24 hours maximum (I went with 8 hours this time).
- Dry liver Whenever you're ready to cook, take the liver strips out of the buttermilk and throw it away. The beef is next dried with paper towels.
- Cook liver Over medium heat, warm a large skillet with a half tablespoon of olive oil. Brown the liver strips to an internal temperature of 160 °F (71 °C), working in batches if necessary. Salt and pepper to taste (1/4 teaspoon each) Finally, wash out the pot or pan.
- Throw the onions in a pan and turn on the heat. Saute one large onion in the remaining half tablespoon of olive oil until it is translucent and tender in a skillet over medium heat.
- Add some garlic and butter. Add the butter and onion to a pan and let it melt, then add the garlic (up to half a tablespoon). If using beef bouillon, add half a tablespoon to the pan with the cooked liver. Combine by combining gently
- Reduce Last but not least, reduce a quarter cup of white wine over the course of two to three minutes. Finally, take the pan off the heat and serve it up right away.
Those beef liver and onions will go great with some roasted green beans and garlic red skin mashed potatoes.
Recipe Notes and Angela's Hints
- Tenderizing the beef liver pieces by soaking them in buttermilk helps, and the onion flavor masks the "liver" taste that some people don't like.
- Liver from young calves is preferable to liver from an older cow. Livers that are closer to their natural eating age are more tender and have less of the metallic flavor that is commonly associated with liver.
- It is safe to eat leftovers three days after storing them in an airtight container in the refrigerator. I would not suggest putting cooked liver in the freezer.
- Liver is easily scorched when re-heated, so take care not to overdo it. The most convenient way is to microwave it on medium-low power for 30 second intervals.
- Because reheating it can dry it out and give it a gritty texture, many people prefer to eat their leftover liver cold (in the form of liver mousse). I would suggest only making enough for one meal if you can only eat it warm.
How Do You Pair Beef Liver and Onions?
Several sides complement beef liver and onions well, including mashed potatoes, peas and carrots, honey glazed oven roasted carrots, brussel sprouts, dirty rice, garlic butter mushrooms, and so on.
In case you were wondering, yes, liver and onions that have been cooked can be frozen.
The cooked liver and onions should not be frozen. Don't cook the liver if you need to freeze it first.
Do You Need to Avoid Liver and Onions?
Nutritionally, beef liver is excellent. As a matter of fact, it is among the healthiest foods available. Vitamin B12, A, Riboflavin, Folate, Iron, Copper, and Choline are all present.
In addition to aiding in energy production via complex carbohydrates, it is also rich in protein and low in calories.
Top-Rated Beef Dishes
What about a dish you tried and loved? Please rate this recipe (out of 5) and/or leave a review (also out of 5) in the comments section.
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Food Preparation
- First, you'll want to let your beef liver soak in buttermilk. Put the liver in a gallon-sized Ziploc bag or a large mixing bowl and cover it with buttermilk. Refrigerator soaking for 2 hours minimum, up to 24 hours (I went with 8 hours this time).Liver of beef, 12 ounces, One and a half cups of buttermilk
- To prepare, drain the liver strips from the buttermilk and set aside. Wet the beef with paper towels.
- Half a tablespoon of olive oil should be heated over moderate heat in a large frying pan, cast-iron skillet, or other similar cooking vessel. Brown the liver strips to an internal temperature of 160 °F (71 °C), working in batches if necessary. If desired, season with salt and pepper and clean the pan.A Tablespoon of Olive Oil, 1/2 teaspoon of salt and pepper
- Sauté the onions in the remaining half tablespoon of olive oil until they are translucent and tender, stirring occasionally, in a skillet over medium heat.
- In a pan, melt the butter and add the onions; if using garlic, add it at this point. Put the liver back in the pot and, if using, add some beef bouillon. Combine by combining gentlyLiver of beef (12 ounces), 1/2 tbsp. of garlic, beef base (half a tablespoon of Better Than Bouillon), Amount: 2-4 Tablespoons of Butter
- Add the wine, if using, to the pan and let it reduce for 2 to 3 minutes. Then take the pan off the stove and serve right away.
- Tenderizing the beef liver pieces by soaking them in buttermilk helps, and the onion flavor masks the "liver" taste that some people don't like.
- Liver from young calves is preferable to liver from an older cow. The metallic aftertaste that often accompanies liver is less prevalent in younger livers, which also have the added benefit of being more tender.
- Leftovers can be stored safely in the refrigerator for up to three days in an airtight container. Cooked liver is not something you want to store in the freezer.
- Care must be taken when reheating liver because it is easily cooked to an unsafe temperature. The simplest way is to microwave it on medium power for 30 second intervals.
- Some people prefer to eat their leftover liver cold (in the form of liver mousse), as heating it up again can cause it to dry out and become gritty. You should only make enough for one meal if you can only eat it warm.
In her grandmother's kitchen, Angela discovered early on her love of cooking and baking. Having worked in the restaurant business for quite some time, she is now thoroughly enjoying her time spent in the kitchen, where she shares both her family's favorite dishes and her own delicious creations, both savory and sweet, with the world on Bake It With
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