Updated: Feb 22, 2019
Liver is such an amazing source of B vitamins, especially B12. It is also the best natural source of Vitamin A in the form of retinol, which is easier for the body to use, and it is a great source of iron. Liver is super cheap, because nobody seems to want it!
So I thought it was about time I shared with you my spicy beef liver with bacon, sage and onion recipe. I think it tastes delicious! My husband could not be persuaded though, despite the fact I made it taste seriously awesome. He just does not like the texture of beef liver! (even though he loves chicken liver - go figure!) It is not easy to make a plate of liver look pretty, but it is definitely easy to make it taste great.
Liver can be served a bit rare, and it is best not to over cook it otherwise it goes rubbery. It is also worth sourcing some good quality organic liver from grass fed cows.
Anyway, my recipe is below. I hope you enjoy it!
1/2 kg beef liver
1 packet of diced bacon (180g packet)
1 large onion
1 dessert spoon of coconut oil
Enough Coconut milk to cover the liver for pre-soaking
3 tablespoons chestnut flour
1.5 teaspoons salt
1.5 teaspoons black pepper
1.5 teaspoons chilli flakes
1.5 teaspoons cumin
6 sage leaves
2 tablespoons apple cider vinegar
Chop the liver into bite sized pieces, and put in a dish with just enough coconut milk to cover it.
Leave for 15 mins to soften while you chop and prep everything else.
Heat a dessert spoon of coconut oil in a large frying pan, and gently saute the onion.
Add in the diced bacon, and cook for about 5 minutes
Add the chopped sage and cook for 2 minutes more.
In a dish put 3 table spoons chestnut flour, and add one teaspoon each of salt, pepper, cumin, chilli flakes, and stir to mix.
Drain the beef liver, discarding the coconut milk.
Pat dry with kitchen roll then roll each piece of liver in the seasoned flour until coated
Remove the onions, sage and bacon from the pan and add the spicy beef livers to the pan with a bit of extra coconut oil.
Sprinkle extra spices into the pan - half a teaspoon each of salt, pepper, cumin and chilli flakes.
Cook the liver for about 4 minutes, turning to make sure it is browned on both sides.
Deglaze the pan with two tablespoons of apple cider vinegar, and stir to mix in.
Return the bacon, sage and onion mix to the pan, stir to mix and cook for one minute more.
Serve the spicy beef liver with whatever you choose. (I went for a vegetable mix - courgette noodles and roasted red peppers, but you can go with whatever you have in the fridge!)