If my previous Beef Liver recipe made me a believer, this new one just made me an real fan.
I simply can’t believe that I, as in “moi”, was sitting there, eating liver, and actually going “OMG YUM” with each and every bite.
And I’m not exaggerating in the least. This was genuinely, incredibly yummy.
You see, when cooked right, beef liver is unbelievably tender and moist and juicy and almost velvety! It’s got a texture that’s simply unrivaled by any other cut of meat. So really, the trick is to cook it at very high temperature for a very short amount of time. The interior HAS to remain a little bit on the pink side.
Cook it too much and it becomes real tough and grainy, like shoe leather. Not what I’d call yummy.
Even the flavor seems to be affected when you cook it for too long…
No wonder, as a kid, I would be served liver with TONS of ketchup on the side (which I also happen to hate, by the way, so needless to say liver has never been a winner in my book!)
But now that I am learning how to prepare nature’s most potent superfood the proper way, I’m really learning to enjoy it.
I say learning because, having despised liver all my life, my brain still wants to voice its opinion and goes “Ewwww, but it’s LIVER!” every time I think about having it, which always leads to this big argument between us where I have to convince it that we really do like it after all.
Rough, I know.
But with a little coaxing, I know that I’ll eventually get it to put its guard down and forget all about its old beliefs and misconceptions on liver.
Our brains are highly adaptable little things, you know. Nothing a little bit of “reprogramming” won’t fix!
I know now that organ meats, and especially liver, are extremely nutrient dense foods that truly deserve to be made a little bit of room on our dining plate a few times a week.
I’m not sure I’m quite there yet, but I sure intend on eating liver way more often than I used to (which was never, so that’s not hard to beat!)
With recipes such as this one, it will be a lot easier for me to get there.
The Fig, Bacon and Caramelized Onion Compote, just waiting for the liver…
Come on, you brain. Does this look good or what?
(I think it’s working, I got a nod…)
Served with the onion compote and crispy bacon, with a side of asparagus and butternut squash.
Look at how nice and slightly pink still.
So tender and juicy!