This is one of those dishes that, if you’re a fan of organ meats, make you want to sing hosannas to The Gods of Liver.
Yeah. It was good.
Really, really good.
Now, having said that, I’m a tad prejudiced because I’ve always liked liver. Beloved, on the other hand, did not – I practically had to force him to eat it the first time I made it for him (up until that point, the only time I got to eat it was when I ordered it at a restaurant). These days, he has a very different attitude towards offal, and we eat liver, both beef and chicken, on a fairly regular basis, and enjoy odd bits such as tongue, heart, jowls and sweet breads as often as we can.
It’s all good. And good for you.
Of course, how you cook liver has a lot to do with how palatable – or in this case, delicious – it is. Over cooking it will turn it into a mealy, nasty piece of shoe leather. Cooking it to a nice medium, leaving it delicately pink in the center, makes it tender and tasty. Beef liver also tends to be pretty strong flavored, especially compared to calf and chicken liver, but soaking it for a couple of hours in milk, coconut milk or some sort of marinade greatly mitigates that.
Anyhoo, this recipe came about because 1) apples are just now beginning to come into season and B) I needed something to do with the leftover white wine from a couple of nights prior. I have to say, I couldn’t be more pleased with how the dish turned out, and Beloved simply devoured it. It was simply marvelous served over a roasted parsnip puree.
Fall is right around the corner. This is a good thing.
Click the image to enlarge
- 4 ounces sliced bacon
- 4 tablespoons ghee or clarified butter, divided
- 1 large onion, thinly sliced
- 2 large firm sweet apples, such as Gala, cored, peeled and cut into 2″ cubes
- 2 tablespoons white wine vinegar
- 1 pinch coconut sugar
- 1/4 cup dry white wine
- 1 pound beef liver, cut into 2-inch by 1-inch strips
- 1 tablespoon chopped chives
- In a large skillet cook the bacon over medium heat until crisp; transfer to paper towels to drain. Pour off the fat, reserving 4 tablespoons.
- Return 2 tablespoons of the bacon fat to the pan and add 2 tablespoons of the ghee. Cook the onions over medium-low heat, stirring occasionally, until they are softened and beginning to turn golden. Add the apples and continue cooking until the fruit is a light gold color. Stir in the vinegar, sugar, and wine; increase heat to medium-high and continue cooking for 3 minutes, or until the mixture thickens. Transfer to a plate or dish and keep warm.
- Wipe out the skillet with a paper towel and heat the remaining 2 tablespoons of ghee and bacon fat over high heat. Pat the liver dry, and sprinkle it lightly with salt and pepper. Cook the liver, turning it frequently, for 3 to 4 minutes, or until it is browned but still slightly pink in the center.
- Divide the liver between four plates and top with the apple and onion mixture. Crumble the reserved bacon over the top, garnish with the chives and serve.
- Nutrition (per serving): 441 calories, 28.5g total fat, 361.7mg cholesterol, 318mg sodium, 539.7mg potassium, 16.6g carbohydrates, 1.4g fiber, 8g sugar, 27g protein