Liver contains more nutrients, gram for gram, than any other food…and blows any other “superfood” totally out of the water as far as nutritional value.

One hundred grams of beef liver contains 6.5mg of iron…36% of your daily recommended intake. In addition, liver is an excellent source of high-quality protein, vitamin A, all the B vitamins, folic acid, copper, zinc and chromium.

Many of us flat out refuse to eat liver…even fried chicken livers.

After all, the liver is a chemical processing plant that converts protein to glucose and glucose to glycogen…manufactures triglycerides…render toxins inert…and shuttles these toxins to be expelled through the kidney as urine…makes you wanna go run for seconds or even thirds, right?!

Yet the liver obviously doesn’t just accumulate these toxins…if that were the case, then we’d all be dead…right?!

All of us…because “liver and onions” in some form is eaten throughout the world…

  • In Brazil, liver and onions is served with puréed potatoes or home fries.
  • In France, liver is fried with butter and bacon.
  • In Italy, liver cooked with a dash of red wine or vinegar is called fegato alla Veneziana recipe…liver cooked in lard with a dash of white wine is called fegato alla Romana.
  • In Latin America, liver and onions is served with tortillas or rice and called either, in Spanish, hígado (de res) encebollado…or in Portuguese, fígado (bovino) acebolado.
  • In the United Kingdom and Germany, calf’s or lamb’s liver is usually eaten along with fried bacon, and boiled or mashed potatoes.

Liver and onions once enjoyed widespread popularity in the United States and could usually be found on the menus of diners and American home-style restaurants….Today about the only place you’ll find it is Luby’s and Golden Corral.

Liver and onions consists simply of slices of liver and onions…go figure…The sweetness of the onion “cuts” the somewhat metallic flavor of the liver.

Meals as simple as liver and onions are totally reliant on the quality of the ingredients that you use. Make the extra effort to get the best ingredients you can find…

At the risk of sounding like a tree-hugger again, the liver from “a cow raised in industrial, intensive operations and exposed to environmental pollutants” will obviously taste different than the liver of a “pasture-raised cow with a perpetually cud-filled maw and relatively light toxic load.” 

  

Liver and Onions

  1. Preheat oven to 200°F. Place a roasting pan or large baking sheet inside to keep onions and bacon warm while you cook the liver.
  2. Fry eight strips of bacon till browned but not TOO crispy. Keep warm. 
  3. Fry four large, thinly-sliced onions with 1tsp sugar over medium heat, for about 10min. Add 2Tbsp balsamic vinegar, salt, and pepper. Remove from the pan. Keep onions warm in the oven. 
  4. Pour off all but 1 tablespoon bacon fat.
  5. Divide 2 pounds calves liver into 4 even pieces. Pat liver dry. Season with salt and pepper. Dredge lightly with flour. Fry liver over a high heat for about 30 seconds per side. (You want the liver to be browned on the outside and pink on the inside. Cooking the liver too long will make it tough and dry)…
  6. Divide potatoes, onion, bacon and liver evenly between four plates.

Serve the liver with mashed potatoes, salad, and French bread.

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