Ah, grassfed beef liver – the king of nutrient-rich meat and arguably the healthiest food in the world. As one of the best sources of bioavailable iron, vitamins, and minerals, it's no wonder everyone from bodybuilders to pregnant women are seeking out high-quality liver. As you may know, the key role of the liver is to filter toxins – this is why it's very important to chose liver from grassfed & grass finished animals. When cooked just right, liver has an earthly, slightly sweet flavor. However, when overcooked, the earthy flavor is concentrated due to moisture loss and a mineral taste will come through. Optimize this superfood and cook it to medium (some even like it medium-rare). This recipe uses an hour-long buttermilk soak which neutralizes some of the earthy flavor and will help with moisture retention as you cook it. Fried up into golden, crispy, kid-friendly nuggets, dunked into your favorite ranch dipping sauce – this might just be the tastiest way to enjoy beef liver!
     

INGREDIENTS

• 1 Lb. 1915 Farm Grassfed Beef Liver, cut into bite sized chunks (kitchen shears work best for this)
• All Purpose BBQ Rub (optional)
• Kosher salt & freshly ground black pepper
• 1 cup buttermilk
• 1 cup organic all-purpose flour
• Grassfed Beef Tallow or avocado oil for frying, enough to fill pot 1 inch
• Buttermilk ranch or ketchup, for serving

INSTRUCTIONS

Place beef liver chunks into a bowl or gallon sized bag. Add buttermilk to completely cover the liver, plus a few shakes of your favorite all-purpose seasoning, optional. If not using a seasoning blend, season with kosher salt & pepper. Soak liver for at least an hour.

In a medium bowl, add flour and more all purpose seasoning (or salt & pepper) and whisk to combine. Remove liver pieces from the buttermilk, reserving it in a bowl for the dredging process. Prepare a sheet tray lined with a wire rack for placing the liver pieces.

A few at a time, add liver chunks to the seasoned flour and turn to coat completely, pressing flour into the pieces. Dip each piece into the buttermilk, then back into the flour, shaking off excess flour and placing on a sheet tray fitted with a wire rack.

Place a small heavy pot or dutch oven over medium-high heat and add tallow or avocado oil, enough to fill the pot 1 inch. Fry 3 liver nuggets at a time, about 2-3 minutes per side. Beef liver is best when cooked to medium, about 140°F (be sure to check temperature after nugget is removed from oil, since juices may squirt out of the meat when the temperature probe goes in, causing oil to splatter). Overcooked liver can be tough and taste more intense, so do your best to cook it to medium.

Prepare a paper towel lined plate for finished nuggets. When each batch comes out of the pot, sprinkle with kosher salt. Keep warm until serving.

Enjoy these nutrient-rich nuggets with your favorite buttermilk ranch or ketchup!

We hope you love this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm

P.S. If you love our grassfed beef – consider subscribing to the Grassroots Meat Club (ships free in TX, reduced in other states), which has the option to add-on extras like beef liver!

Each Grassroots Meat Club box includes a variety of hand-selected grassfed and pasture raised meats, such as chicken breasts, chicken tenders, leg quarters, wings, thighs, drumsticks, whole chicken, ground beef, kabobs, stew meat, stir fry, cutlets, London broil (top round), beef roasts, beef ossobuco, short ribs, various sausages, pork roasts, pork chops, bacon, ground pork, fajita meat, country style ribs, spare ribs, and bacon!

Recipe adapted from Mary's Nest