Grass-fed beef liver is a super food. Packed with nutrients like copper, zinc, iron, and vitamins A and D, liver from a healthy, organically raised and pasture fed animal can be a great way to get your nutrients in real food form. It can also taste great! We recommend cooking liver quickly to avoid over-cooking it and getting unappetizing textures. The salty bacon and sweet tang on the balsamic vinegar on a fresh salad make liver and onions a perfect, nourishing meal. Soaking the liver overnight the day before improves its flavor.
2 slices of pastured pork bacon (or more if you want!)
1 large onion (get a good local one with flavor you like)
1 lb grass-fed beef liver
Aged balsamic vinegar
Place liver in a bowl and cover with lemon juice. Let it marinate in the fridge overnight.
When you’re ready to cook heat a cast iron pan and cook the bacon until it’s really crispy. While the bacon is cooking chop up your onion however you like it. Once the bacon is done, remove it and add your onion to the pan. Sprinkle with a little salt. Cook on medium heat until very soft, or however you like your onions.
While the onions are cooking slice the liver into thin strips 1 to 2 inches log and set on a plate or a towel to dry a bit.
Remove the onions and turn up the heat on your cast iron. Add the liver pieces and deaf, turning to get both sides. Cook just until slightly pink on the inside.
Place onions on plate, top with liver slices and crumbled or chopped up bacon. Serve with a big salad and a balsamic dressing, preferably with aged balsamic vinegar.