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Liver & Onions

March 22, 2020 • 0 comments

Liver & Onions
Liver and Onions is a great way to vitamin up! Liver is very nutrient dense with vitamin A, iron, zinc, and folic acid. Liver can be a good meal to add in your meal plan once in a while. If it is cooked correctly is can taste great. Remember DO NOT OVER COOK LIVER.
  • Prep Time:
  • Cook Time:
  • Servings: 3





  1. Beef Liver (usually a really good 1st ingredient if you are planning on having liver and onions...)
  2. 1/2 shallot
  3. 3 cloves of garlic
  4. 1 small yellow onion
  5. Juice of 1 fresh lemon
  6. 2 oz of buttermilk
  7. 4 oz of "Beef Bone Broth" thawed and warmed (we made this last time!)
  8. 3 oz of heavy cream
  9. Kosher Salt
  10. Fresh ground black pepper
  11. a few sprigs of parsley for garnish
  12. 80/20 blended oil
  13. All purpose flour for dredge

(quantities will vary slightly depending upon number of servings)

What to do:

  1. Begin by rinsing liver in cold water and patting dry.
  2. You may notice some "hard" areas in and around the liver, so cut those out.
  3. Soak the liver in buttermilk for about 30 minutes and during that time dice the shallot and garlic and slice the onion.
  4. Upon removing the liver, pat dry with paper towel, season both sides with salt and pepper and dredge in a light coating of flour.
  5. Add 3 tablespoons of oil to a hot pan set on medium-high heat.
  6. Gently place liver in pan to sear. 
  7. Add shallots, garlic, onions and salt & pepper.
  8. Sear liver for about 2-3 minutes, then flip liver and sear other side for another 2-3 minutes.
  9. Reduce heat to medium and add 2 oz of beef broth and a pinch of salt & pepper.
  10. Add a splash of heavy cream and taste for seasoning.
  11. Add more beef broth and salt & pepper, if needed.
  12. Add a squeeze or two or more of lemon juice as needed (acid cuts fat and liver is all fat)
  13. Plate and garnish with minced parsley.

Serve with sauteed mixed greens and roasted potatoes!

Happy Eating!

--Chef JB

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