If you haven't heard the saying yet, you'll hear it now: beef liver is nature's multivitamin! Beef liver is filled with tons of vitamins and minerals.
I always recommend eating grass-fed organs to ensure the best quality. I have had both grass-fed and grain-fed liver and I can tell you there is a HUGE difference. The grain-fed liver falls apart in your hands... it's not pleasant. The grass-fed liver is much more durable and lean, it looks visibly healthier.
Please, get grass-fed organs only! Grass-fed meat and organs are also richer in polyphenols and omega-3 fatty acids. You can find grass-fed beef liver at most local grocery stores.
What you'll need:
A food processor (preferably) or blender.
1 whole organic Red Onion.
5-7 fresh peeled organic Garlic Cloves (it's much better if you roast the garlic. first but that's totally optional)
1 package of grass-fed Beef Liver.
1 teaspoon dried Rosemary and 1 teaspoon dried Thyme.
1/4 teaspoon Black Pepper and salt to taste (~ 1 teaspoon for me).
1/4 to 1/2 cup of oil of your choice -- there's a lot to choose from (lard, tallow, bacon fat, avocado oil, olive oil). I personally think the best choice is bacon fat but I have also used avocado oil and olive oil and liked it just fine. I put 1/4 to 1/2 because you just need to add to your desired consistency.
1 tablespoon of grass-fed butter or oil (again, I think bacon fat is the best) to cook the Beef Liver.
*Optional: roast 1-3 bulbs of garlic at 400 F for 40 minutes. If you're not using roasted garlic, just skip this step.
Dice up whole red onion and sauté in grass-fed butter on medium heat foe 5-10 minutes, until they look like they're starting to caramelize.
Slice up the beef liver and ad to the skillet along with salt, pepper, dried rosemary and dried thyme. You may need to add more butter.
If you aren't using roasted garlic, you would add minced garlic to the skillet while the beef liver cooks. The beef liver cooks rather quickly, it only takes about 5-7 minutes for it to fully cook through.
Transfer all ingredients in the skillet to a food processor. If you chose to roast your garlic, add the roasted garlic cloves at this time.
Blend thoroughly to desire consistency, it make take a few minutes. Add the liquified fat in slowly to reach about 1/4 -- 1/2 cup of the fat/oil of your choice to the food processor.
Once it's done blending, you can transfer to a container. I usually add a small amount of oil to the top to keep it fresh and garnish with a tad bit more dried rosemary/thyme.
It's delicious on it's own, but you could also serve with fresh sourdough.