I’ll be the first to admit; it took me at least a dozen times of eating liver to actually find it tolerable. Not even tasty, tolerable. I probably ate it another dozen times after that to truly enjoy the flavor and texture.
Why would someone go through so much trouble to find a food palatable, you might ask? Well, beef liver is by far the most nutrient dense food on the planet, with many vitamins, minerals and co-factors that are simply not found in plant foods, or at least are not as bio-available.
Here’s a list of some of liver’s most impressive properties|:
- All the B vitamins in abundance, particularly vitamin B12
- One of the best and most bio-available sources of folate
- A highly usable form of iron
- An excellent source of high-quality protein
- Nature’s most concentrated source of vitamin A
- Trace elements such as copper, zinc and chromium; liver is our best source of copper
- CoQ10, a nutrient that is especially important for cardio-vascular function
- A good source of purines, nitrogen-containing compounds that serve as precursors for DNA and RNA.
Now if that doesn’t motivate you to eat liver, I don’t know what will…
The weirdest thing is, you’ll end up having cravings for it, I swear…if you cook it the right way.
The key here is to use the right spices, and to give it a nice brown, crispy outside, yet still not overcook the inside. I assure you, it’s a total game-changer.
INGREDIENTS:
- 1 LB of grass-fed beef liver, chopped into ½” pieces
- 2 tbsp of ghee or bacon grease
- 1 clove of garlic, minced
- 1 tsp of ground cinnamon
- 1 tsp of ground cumin
- 1 tsp of ground turmeric
- ½ tsp of ground coriander
- ¼ tsp of ground ginger
- ½ tsp of pink salt or sea salt
- Freshly ground black pepper, to taste
INSTRUCTIONS:
- Cut your liver into ½” pieces and season with the salt and pepper.
In a large pan (preferably cast-iron), melt ghee over medium to high temperature. - Throw all spices into the hot pan with the melted ghee and stir. Allow spices to become fragrant (1 to 2 minutes)
- Add chopped liver to the pan and toss in the ghee/spice mixture. Brown on all sides for a few minutes and add the minced garlic.
- Cook until liver is pink throughout but not bloody, like a medium-well steak (overcooking liver will make it taste like cardboard).
- Serve with a squeeze of lime, some fresh cilantro, avocado and fried eggs, or whatever else your heart desires.
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