My beef liver & onions are such a tasty treat that it could easily convert anyone into a lover of this nutrient-rich meal! The liver is soaked in buttermilk to become nice and tender while also diminishing the strong liver flavor. Whether you’re skeptical of liver or already love it, you have to give this recipe a try!
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Instructions
Start off with soaking your beef liver in buttermilk. Place it in a gallon Ziploc bag or mixing bowl and add enough buttermilk to submerge the liver entirely. Soak in the refrigerator for at least 2 hours, but up to 24 hours (I opted for 8 hours this time).
When ready to cook, remove the liver strips from the buttermilk and discard the excess. Pat the beef dry with paper towels.
Heat ½ a tablespoon of olive oil in a large skillet, cast iron skillet, or frying pan over medium-high heat. Sear the liver strips until browned with an internal temperature of 160°F (71°C), working in batches if necessary. Season with salt & pepper to taste and wipe the pan clean, if desired.
Heat the remaining ½ tablespoon of olive oil in the skillet over medium-high heat and saute the onions until translucent and tender.
Melt the butter in the pan with the onions and add the optional garlic. Return the liver to the pan and add the beef bouillon, if using. Mix gently to combine.
To finish up with the optional wine, add it to the skillet and let it reduce for 2-3 minutes. Then, remove the skillet from heat and serve immediately.
Notes
Soaking your liver & onions in buttermilk helps tenderize the beef liver pieces - it also helps to tone down the ‘liver’ flavor that a lot of people don’t like.
If you have the choice, opt for young calves' liver over the liver of a mature cow. Younger livers are more tender and have less of the metallic aftertaste that is often associated with eating liver.
To store: Keep leftovers in an airtight container in the fridge and they will be safe to eat for 3 days. I do not recommend freezing cooked liver.
To reheat: Liver is very heat-sensitive, so be careful not to overdo it when reheating. The easiest method is to heat it in 30-second increments in the microwave on medium-low power.
Many people enjoy their leftover liver cold (like liver mousse) because reheating tends to dry it out and give it a gritty texture. If you can only tolerate it warm, I recommend only making enough for one meal.