“Mom, is this filet? It’s delicious!” my son asked as he bit into a tender, juicy piece of … wait for it…liver.
I do realize this is not going to be my most popular post but I encourage you to read on…
When I was growing up, if one friend asked another for dinner, the usual reply — or rather the hesitant reply before the reply — was “What are you having?” and if the answer was “Liver,” the RSVP was a speedy and resounding “No!”
The liver my son had that day was during our years in Panama. It was fresh and grass fed, and it was indeed tender and resembled a filet mignon.
People don’t generally like liver because it has a strong, distinctive metallic taste that so many find off-putting. So…why eat liver? Because liver is chock full of nutrients like iron, vitamins A and B12 and so much more!
Like many people, I discovered that I have a serious B12 deficiency due to long-term, over-use of proton pump inhibitors from a reflux disorder. The overuse of PPIs had the eventual effect of hindering absorption of B12 and make no mistake; a B12 deficiency is serious business. So, in addition to supplements, I am eating liver once a week.
HOW TO PREPARE DELICIOUS LIVER
- Purchase good quality beef liver, sliced very thinly, about 1/4 inch thick.
- Before cooking it, soak it in some milk. This seems to remove the metallic taste that is so off-putting to so many.
- Dredge it in a little flour seasoned with your favorite salt and some pepper.
- Melt some good quality butter in a skillet and sauté your sliced onions until soft, translucent and beginning to caramelize.
- Put the onions to the side (or on a separate plate), add butter, and sauté your liver, turning only once. The liver will cook in just few minutes. Some people like it a little pink in the middle. I’m good with pinkish or done through and through.
- If you like, deglaze the pan with a little water, add flour and make a quick gravy to drizzle over your dish.
