The Ultimate Beef Liver Recipe - Paleo and Whole30 Compliant (2024)

FAQs

Why do you soak liver in milk before cooking? ›

Soaking is done to make the flavor less "gamey" and to tenderize the meat. The lactic acid in buttermilk (and milk) tenderizes protein. To soak liver, put it in a dish and cover it completely with milk or buttermilk. Let it soak in the milk for 30 to 60 minutes, then pat it dry and proceed with the recipe.

Having 1-3 servings per week of fresh beef liver (about 3 ounces per serving) is a typical recommendation, since this is enough to provide a significant amount of vitamins and minerals. Stick with one serving of liver supplements daily (usually about 3–6 capsules, depending on the brand), though.

Soak Liver in Lemon Juice Or Milk

After it's done soaking, pat the liver dry with clean paper towels and cook it however you'd like. Soaking liver in an acid can help cut down on some of the metallic or “iron” taste common in beef and lamb liver.

Eating beef liver can aid in weight loss. Not only is it low in calories, but its high protein content reduces hunger. Consuming a lot of protein can raise the metabolic rate. That means the body does not require as many calories for its basic functioning.

While we are used to soaking liver in vinegar or lemon to get rid of the bad smell and kill any remaining toxins, American and European chefs advise to soak liver in milk. Yes, that's right: Milk! They claim that in addition to getting rid of toxins that usually are present in raw liver, milk helps tenderizing it.

Do not wash or rinse raw meat or poultry before you cook it. Washing can cause bacteria found on the surface of meat or poultry to be spread to ready-to-eat foods, kitchen utensils, and counter surfaces. This is called cross-contamination. Rinse fruits and vegetables before eating.

🤔 Liver is so rich in nutrients that are hard to find other places in your diet… Eating 0.5oz (15g!) per day will significantly increase the quality of your nutrition…

The bottom line

Liver is low in calories and rich in high quality protein, all while providing an incredible amount of vital nutrients. For most people, liver can be enjoyed in moderation as part of a balanced diet. However, it should be eaten in limited amounts if you are pregnant and avoided if you have gout.

Two of the most prized livers are calf's liver and chicken livers. Both are on the sweeter end of the offal spectrum, mild in their meatiness and relatively tender and delicate, though for obvious reasons, chicken livers are much, much smaller than the other meats mentioned here.

What happened when I started eating beef liver? ›

Eating a single serving of liver can help you meet your daily recommended amount of most of these vitamins and minerals, reducing your risk of nutrient deficiency. Liver is also very high in protein, a nutrient that's essential for you to build and maintain healthy tissue, including muscle, skin, and bone.

Place your liver in a bowl with filtered water. Add 4-8 tablespoons of apple cider vinegar, lemon juice, or whole milk (raw preferred.) Allow to soak for anywhere from 30 minutes to 2 hours. The time you soak is determined by the thickness of your slices and your texture preferences.

Most people should eat liver no more than once a week, according to the Scientific Advisory Committee on Nutrition. Those with severe vitamin A or iron deficiencies might get the OK from their doctors to eat larger amounts.

As a result, it may provide a number of potential health benefits, such as supporting the immune and nervous systems. However, because it is so rich in certain vitamins, people may experience toxicity if they eat too much of it. It may not also be suitable for pregnant people or those with gout.

Liver is a nutritional powerhouse. It's also rich in cholesterol, regardless of the animal source. For instance, a 100-gram (3.5-ounce) serving of beef liver contains 389 mg of cholesterol. This serving also provides 27 grams of protein and is rich in many vitamins and minerals.

This is because buttermilk (and milk in general) contains calcium. The alkaline calcium interacts with chicken liver and tempers its acidic nature to leave a mild-tasting liver. Milk also helps remove any blood left in the liver, making it taste less metallic.

To Do: Simply place your cut up liver in a bowl, barely cover with water and add the juice of a lemon or a tablespoon or two of vinegar. Soak for a few hours before cooking, drain and pat dry.

Here's why: A steak that marinates in an acidic or enzymatic liquid too long, such as citrus juice or cola, becomes tough or mushy. But the acid in milk is so mild that you can soak beef in it long enough to tenderize it effectively, without damaging the proteins on the surface.

Liver is extremely nutritious and less expensive than most beef products. It's very lean, so it's most often pan-seared quickly to brown and keep it from drying out, although it can also be baked, braised, grilled or made into paté or liverwurst.