Yes, yes…I can hear the groans already.
But then again, I can also imagine the interest from the contingent of offal connoisseurs among my readers – we do exist.
But if you’ve yet to take the plunge and eat some of this highly nutritious organ meat, this would be a wonderful recipe to begin with, because it is absolutely DELICIOUS. I made it on a Friday night, when The Young One was out with friends, and it’s a good thing – if he’d been home for dinner, the situation would have gotten ugly because Beloved and I devoured this. And were sad because there wasn’t more.
This came about because I had a grapefruit on my counter that needed to be used, and it was time for us to eat some liver, which we do 3 or 4 times a month. It may not be exactly normal to immediately think about pairing grapefruit with beef liver (of course, I never claimed to be normal), but this was ridiculously, stupidly good and I am SO glad I did it.
The sauce is really nothing more than a spicy, tangy barbecue sauce; you can easily double it and use it on just about any meat – it would be wonderful on pork or chicken. It was great with the fried beef liver, but I imagine it would be just as good on chicken livers. In fact, it would probably be marvelous on my Bacon-Wrapped Chicken Livers. (That sounds really, really good…)
A couple of notes: I soaked the beef liver for about an hour in milk before cooking it – it really helps to mitigate the “mineral” taste beef liver can have. I also dredged the liver in a mixture of seasoned tapioca/potato flour before frying it. I left it out in the recipe because I really don’t think it did anything for the dish, other than increase the carb count – if your sauce is nice and thick, it will coat the meat just fine.
- 1/4 cup onion, finely diced
- 2 tablespoons ghee or clarified butter
- 1/4 cup plus 2 tablespoons grapefruit juice (about 1/2 a grapefruit)
- 2 tablespoons Ketchup
- 1/2 tablespoon Dijon mustard
- 1/2 tablespoon coconut sugar
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon ground cumin
- 1 pound beef liver, cut into thin strips
- salt and freshly-ground black pepper
- lard or tallow for frying
- In a small saucepan, cook the onion in the ghee over medium heat, stirring frequently, until the onion is soft and translucent, about 5 minutes. Reduce the heat to low; stir in the grapefruit juice, ketchup, mustard, coconut sugar, chili powder and cumin and continue cooking, stirring occasionally, until the mixture is thick enough to coat the back of a spoon, about 10 minutes. Season to taste with salt and pepper; transfer the sauce to a large bowl and keep warm.
- In a large, heavy skillet heat the lard or tallow over high heat. Generously salt and pepper the liver, and fry until barely pink in the center, about 1 minute per side. Do this in batches if necessary.
- Drain the liver briefly on paper towels, then transfer to the bowl with the sauce, stirring to coat the meat well.
- Serve immediately.
- Nutrition (per serving): 345 calories, 23.1g total fat, 341.3mg cholesterol, 126.2mg sodium, 453.8mg potassium, 9.5g carbohydrates, <1g fiber, 2.4g sugar, 23.7g protein