Liver and onions with other goodies too
I’m deficient in a couple of B vitamins and can’t take B supplements because I react badly to supplements of all sorts.
I’ve been eating lots of organ meats from grass-fed animals to get my B vitamins. I’ve never been a fan of beef liver but I’m finally getting liver right so that I actually enjoy it when I eat it.
So, I’ve been experimenting a lot to come up with a recipe that I enjoy.
And I did it this time…YUM…never thought I could really enjoy liver and onions. Really it was the last frontier because I like almost everything if it’s cooked right.
I made some liver with lots of browned/carmelized onion, celery, parsley, rosemary, thyme and sage. And at the very end simmered on high with a 1/2 cup of brandy (the alcohol gets completely cooked out)…mmmm, Good.
So here are the ingredients and how I did it:
● 1lb liver sliced in thin strips
● 1 or 2 large onion cut in thin half circles
● 3 cups thin slices of celery (I include the tops and leaves etc)
● 1 bunch of parsley chopped
● I also included fresh rosemary, thyme and sage from the garden — about three tablespoons of the mixture chopped up.Use dried herbs if you don’t have fresh. You won’t want to put nearly as much of the dried herbs.
● 1/2 cup of brandy
● salt and pepper to taste
I sliced the onion in thin half circles and sautéed them until they were lightly carmelized. Then I tossed in the three cups of celery and sautéed them for about 3 minutes along with the fresh herbs. At that point I put the cooked veggies into a bowl and sautéed the liver in the pan briefly on high. I used ghee (clarified butter) to saute the veggies and the liver. You can use whatever fat or oil you choose to cook with. I avoid industrial seed oils and generally cook with lard from pastured raised animals, ghee or coconut oil. I also use olive oil but not generally for sautéing. (to learn about the problems with industrial seed oils click here and scroll down the page a bit) Good fats are very important for brain health and healing.
Once the liver is lightly browned but not cooked all the way through I put the cooked veggies back in the pan with the liver and tossed it about. Don’t over-cook the liver. I then again turned it on high and added the final touch — the 1/2 cup of brandy. Let it simmer madly for a couple of minutes. Toss in the chopped parsley at this point and then turn off the burner and cover the dish for about 5 minutes. Now it’s ready to eat.
Another way to get liver and all its dense nutrition is here: Chicken liver pâté