If you’re willing to give internal organs a try, as long as you don’t overcook the livers, you’re in for a treat! As someone who comes of dual descent, European and Israeli, I was never one to shun organ meats. I actually love them. Each of them (liver, tongue, heart, cheeks, etc.) has its own unique flavor and texture. While beef liver may not be the best choice for those just starting out eating offal, due to its strong flavor, it’s one of my favorite internal organs to eat. As long as you either soak it in milk before cooking or use a young calf’s liver, its flavor can be quite mild. And the sweet, caramelized onions definitely help!
Ingredients
You’ll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Onion: Sliced thinly and the slices separated into rings. I prefer to use a yellow onion, but a white onion works too. Olive oil: Used for frying both the onions and the liver. You can also use butter if you’d like, and although I never tried it, bacon grease sounds good too! Beef liver: When I say this, I actually mean calf’s liver. The liver of the mature cow has a dense, gummy texture and a strong metallic flavor. A calf’s liver is relatively tender and mild. If all you can find is a mature liver, it’s not a bad idea to soak it in milk while you prepare and cook the onions. This will help reduce the metallic taste. Seasonings: I use Kosher salt, black pepper, garlic powder, and smoked paprika.
Instructions
Making this dish is easier than you think. The detailed instructions are listed in the recipe card below. Here’s an overview of the steps: You start with the onion - slice it, separate the slices into rings, then cook the rings in olive oil until caramelized. This takes longer than cooking the liver. You should expect to cook the onions for about 7-8 minutes. Once the onions are cooked, you set them aside (I sometimes place them in a warm oven to keep them warm) and turn your attention to the liver. To prepare the liver, you blot it dry with paper towels, then sprinkle it with seasonings. Carefully wipe the skillet clean with paper towels (it will be hot), add a bit more oil, and cook the livers. Cook them briefly - about 3 minutes per side over medium heat. You don’t want them overcooked. I like them slightly pink in the middle (though the USDA would disagree). When they’re done, place them on plates, top with the onions, and serve.
Expert tips
I briefly touched on the two most important tips I can give you about making this recipe, but I’ll elaborate on them a bit more:
- If at all possible, use young calves’ livers and not the mature animal’s liver. It will make the experience significantly better. The young livers are more tender, and they taste better. If you can only get a cow’s liver, soak it in milk while you prepare and cook the onions, then blot it, season it, and cook.
- I cannot over-emphasize how important it is to avoid overcooking liver (and this is true for chicken livers as well). If you like your meat well done, then you shouldn’t be making this recipe. When cooked to medium-rare (still slightly pink in the middle), liver is wonderfully tender and sweet. Yes, it actually has a sweet taste. But when overcooked, it becomes tough and grainy. I should, however, point out that according to the USDA, we should cook beef internal organs to 160°F, which is well-done.
Frequently asked questions
Serving suggestions
I like to serve this rich-tasting dish with a simple vegetable side that doesn’t require too much work and ideally can be cooked in the microwave or not cooked at all. Here are a few ideas:
Microwave broccoliMicrowave asparagusCreamy cucumber saladTomato salad
Storing leftovers
Leftovers can be stored in the fridge, in an airtight container, for up to three days. But I have to tell you, once you reheat them, they’re well-done and very dry. I prefer to eat them cold (much like liver mousse), but if the idea is not appealing, it’s probably best to only make as much as you can eat immediately.
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