The Only Way I’ll Eat Beef Liver

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:

  1. 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.
  2. Throw all spices into the hot pan with the melted ghee and stir. Allow spices to become fragrant (1 to 2 minutes)
  3. 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.
  4. Cook until liver is pink throughout but not bloody, like a medium-well steak (overcooking liver will make it taste like cardboard).
  5. Serve with a squeeze of lime, some fresh cilantro, avocado and fried eggs, or whatever else your heart desires.
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