I finally got around to doing something with the beef liver I received with my order of grass-fed beef. I looked up recipes for liver and decided on frying it up with some onions. This seemed to be the way to go according to my searches online. However frying is not the best way to prepare food for a sensitive stomach. I made it anyway with 1 slice of liver and omg it was gross! It would be better if there was more onion than liver, but I can’t handle much onion. The liver ended up tough and dry after only cooking it 2 minutes per side.
I had 4 pieces of liver left and it does not keep well in the fridge so I decided to try baking the liver instead of frying. I baked it in a glass pan with chicken stock and salt hoping to cut some of the flavor. I made sure not to overcook it this time. The baking worked much better as it was moist and soft. I removed the slices of liver and placed them in a food processor. I sauteed some onions in coconut oil and added that to the food processor. The last thing I added was 2 hardboiled eggs (I would add 3 eggs next time). I would also add a lot of butter if I could handle it. I pulsed it a couple times in the food processor and it ended up chunky and mixed (see photo).
My parents actually said it tasted really good. I think I was still recovering from my previous tough fried liver. I had a bunch of this stuff left and wasn’t going to be eating it all in one day, so I decided to freeze it in portions. I took an ice cream scoop and scooped the mixture into small patties onto a cookie sheet. I popped the cookie sheet into the freezer for a few hours, then placed the patties into a freezer bag. Now on days when I think I can handle having some liver, I take one out. I’m still getting used to the taste, but it’s not so bad considering how nutritious it is.
I was thinking of trying a liver pate recipe, but couldn’t find an SCD-legal liver pate recipe online anywhere! I know there’s one in BTVC but I had only borrowed that from the library and returned it. I have a request with the library for it again but won’t get it for another few weeks. When I do get it, I’ll try the liver pate with my next order of liver from the grass-fed beef farmer.
Congratulations for braving liver! I had to get used to it too, but I wanted to because it’s so good for you. The baking and then blending idea is similar to how my grandmother makes chopped liver, a recipe I want to try soon.
You know, it’s not so bad when you smother it with ketchup! (SCD ketchup of course). I was basically trying to do chopped liver but with basic ingredients only. I should try it the proper way, which I think uses lard and spices.