Grateful | makeitgrateful.com Why liver has gone from super-hated to superfood (plus a great liver & onions recipe)

Name: Grateful | makeitgrateful.com Why liver has gone from super-hated to superfood (plus a great liver & onions recipe)
Ingredients: 3 tablespoons grass-fed butter; 1/2 small white or yellow sweet onion, chopped finely; 6 cloves garlic , chopped finely; 12 ounces beef liver, cut to 1-inch sections; 1/4 cup red wine (1/2 cup if preferred); 1/4-1/2 teaspoon coarse sea salt; A few turns of pepper grinder; 2 drops liquid smoke (optional)

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Servings: 3

Author : Author Chef Jordan Feintech

Grateful | makeitgrateful.com Why liver has gone from super-hated to superfood (plus a great liver & onions recipe)

Ingredients

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3 tablespoons grass-fed butter1/2 small white or yellow sweet onion, chopped finely6 cloves garlic, chopped finely12 ounces beef liver, cut to 1-inch sections1/4 cup red wine (1/2 cup if preferred)1/4-1/2 teaspoon coarse sea saltA few turns of pepper grinder2 drops liquid smoke (optional)

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Instructions

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Step 1

Preheat convection oven to 300F.

Step 2

In cast-iron or steel pan (oven-safe and nonreactive), sauté onion in butter until slightly translucent. (Optional: Add 2 drops liquid smoke for extra flavor.)

Step 3

Add garlic and sauté another 45 seconds on medium heat (avoid smoke).

Step 4

Add sliced liver and sauté for 3 minutes. Stir.

Step 5

Add wine and bring to simmer.

Step 6

Loosely cover with foil and place pan in oven for 45 minutes to 1 hour until meat is tender.

Step 7

Remove pan and reduce juices on stove.

Step 8

Broil for 30 seconds to brown edges.