Happy Monday, everyone! Vacation, alas, is over; all the kids are back in their respective cities in their respective states, and we’re back to our normal routines. Which in a way is a relief (for all of us).
We had a good time, but I think my biggest coup of the last 12 days was serving Darling Daughter beef liver for the first time. I’ve always loved it, but I never served it to my family until recently because every time I suggested it, people would scream in horror and flee the room. This left me feeling, perhaps incorrectly, that no one would eat it so I just never made it.
I guess my kids have become more adventurous eaters as adults, because when I suggested liver for dinner one night Darling Daughter said she’d be more than happy to try it. I made my (up until now) favorite braised beef liver dish – sorry, you’ll need to wait for the cookbook
if I ever finish the beastly thing to get the recipe – and she LOVED it. I was so thrilled, and wished that I’d had the opportunity to make it for Oldest Son, as well.
At any rate, you may have noticed that I said the braised beef liver recipe was my favorite. While it’s really very tasty, I believe this recipe has replaced it. Oh, my goodness, this is good. I owe a big hearty “Thank you!” to Richard Nikoley of Free The Animal for mentioning this recipe in a recent post, and linking to the recipe he used. There are many reviews on the original recipe praising it, saying the final dish tastes nothing like liver, and I have to concur – if the thought of eating beef liver elicits the “ewwww” response in you, give this a whirl. It is just too good for words.
Now, if you look at the original recipe, you’ll see it calls for ingredients I just don’t use any more, so I did a fair amount of tweaking and will probably continue to, so don’t be surprised if you see an update to this later on. Or a different version in the elusive cookbook.
Note: The recipe doesn’t call for marinating or soaking the liver, and it may not need it, but I soaked it in undiluted coconut milk (you can use whole milk if you prefer) for about an hour before cooking it just to be on the safe side.
- 1 pound beef liver, thinly sliced
- 1/4 cup tapioca flour
- 1/2 teaspoon kosher or sea salt
- 1/4 teaspoon freshly-ground black pepper
- 4 ounces bacon, chopped
- 1 small onion, thinly sliced
- 1 tablespoon ghee or clarified butter
- 1/3 cup water
- 1/4 cup ketchup
- 3 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 1 tablespoon tamari or gluten-free soy sauce
- 1 teaspoon garlic powder
- Stir together the tapioca flour with the salt and pepper in a shallow dish or pie plate. Set aside.
- In a small mixing bowl, whisk together the water, ketchup, maple syrup, vinegar, tamari and garlic powder. Set aside.
- Cook the bacon over low heat in a heavy skillet until crisp. Remove with a slotted spoon and drain on paper towels, leaving the fat in the skillet. Add the onions and cook, also on low, until soft and golden, about 10 minutes. Remove the onions with a slotted spoon to the paper towels with the bacon.
- Increase the heat to medium high and add the ghee to the skillet. Dredge the liver in the seasoned tapioca flour and brown in the skillet, about a minute per side, in batches if necessary. Return the onion and bacon to the pan and pour the sauce mixture over the liver, bacon and onions. Bring to a boil; reduce heat to a simmer, cover and cook until the liver is tender, about 15 minutes.
- Nutrition (per serving): 407 calories, 20.3g total fat, 339.1mg cholesterol, 721.5mg sodium, 584.4mg potassium, 27.3g carbohydrates, 1.1g fiber, 12g sugar, 27.3g protein