Grapefruit Glazed Beef Liver

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.

Grapefruit-Glazed Beef Liver.  Thin strips of beef liver coated in a tangy, spicy citrus sauce - surprisingly delicious!

Grapefruit Glazed Beef Liver
Serves: 4
  • 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 [url href=”” target=”_blank”]Ketchup[/url]
  • 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
  1. 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.
  2. 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.
  3. Drain the liver briefly on paper towels, then transfer to the bowl with the sauce, stirring to coat the meat well.
  4. Serve immediately.
  5. 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

9 thoughts on “Grapefruit Glazed Beef Liver”

    1. You should, and this is a good recipe to do it with. My Barbecue Beef Liver is another good one.

  1. My meat eater won’t touch liver but I think the sauce might be fine on some portabella mushrooms.

  2. Ohhhh. . .so this is what I’m supposed to do with the THREE packages of beef liver in my freezer from the grass-fed Scottish Highland steer. I was planning to dehydrate it and give feed it to my dogs as treats. . .

    Maybe I too should step out of my comfort zone and try it. That is, when the kids are out of the house for dinner. Or is there something else that I could pass it off as?????

    1. Michelle, I think if you didn’t tell them it was liver (if they ask you, just say “Beef!” – you won’t be fibbing), they wouldn’t know. I have another recipe on the site (got to “Recipes” in the menu up top, then “Main Dishes”, then “Offal”) for Barbecue Beef Liver that might also be a good “first liver” dish.

      1. I agree. Either of those preparations would sneak it past but I think this recipe is the best for disguising it yet. I say that as a former liver hater. But maybe it was the whole milk soak as compared to our usual coconut milk soak that made it even less “medicinal.” What do you think?

    1. Of course – I’ve used both, although I try to keep away from almond milk, due to the additives in most brands. I used milk this time because I had some whole milk that needed to be used, and so little of it was absorbed by the liver that it really didn’t bother me.

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