How to cook beef liver – Heartstone Farm

Cooked liver recipes

Video Cooked liver recipes



want to share the recipe that took me from a liver hater to a liver lover! I

think the world is divided into three groups when it comes to liver:


small minority

who love it.

A slightly larger group

that has tried it and doesn’t like it.

A large majority who have not tried it (and are convinced that they will not like it).

What group are you in?

The reviews on our liver shopping page are a testament to the love story many people have with the liver.


used to be in the middle group, but recently realized that my negative bias was based on two things: I wasn’t cooking it well and I hadn’t had my own grass-fed beef liver at Heartstone Farm.

HEARTSTONE FARM SHOP 100% GRASS-FED BEEF LIVER – Over 40 reviews of 5 stars

So now I’m

in group #1, and I’m here to share how I now cook beef liver and why it made all the difference


Here’s the most important thing I can share: don’t overcook it. That right there will probably turn you from an enemy to a lover. You want a little pink, no more, no less.

The ingredients for this recipe are bacon, milk, onion and butter, and salt. Don’t skimp on salt. (By the way, salt isn’t as bad as you might have thought.)


1 pound

  • grass-fed beef liver from Heartstone Farm BUY HERE

  • 4

  • strips of bacon

  • 3 tablespoons grass butter

  • 1 large onion

  • 4 large garlic cloves

  • 10 ounces sliced mushrooms Instructions

  • Unwrap the beef liver and place it on a layer of paper towels. I like to cook it and serve it in slices.

  • Soak the liver in a bowl or bowl of milk for 30-60 minutes. This is an important step in removing the bitter taste from the liver.

  • Salt and pepper the liver generously, and leave it at room temperature while you prepare the remaining ingredients. Pat the liver dry.

  • Cut the bacon into cubes and fry in 2 tablespoons of butter in a large skillet. When crispy, remove the pieces of bacon from the pan and drain them on paper towels. Leave the fat and butter in the pan.

  • Cut the onion into thick slices. You want your onion pieces to be similar in size to a bite of liver. Sauté to low-fat bacon and butter until it begins to soften but is not yet translucent.

  • Add the garlic

  • for 30 seconds

  • .

  • Place the onion and garlic on the side of the pan, away from the

  • heat.

  • Raise the heat to medium and add the last tablespoon

  • of butter When the

  • butter melts, add half of the liver slices. Cook until you begin to see the cooked edges. They will change from red to gray. When that edge is a few millimeters thick (2-3 minutes, give or take), flip them.

  • Fry on the second side for another 2-3 minutes. Until you know how you like your liver, the best way to check it is to cut it off. If it’s still red, keep flipping until it’s barely cooked. You just want a pink tint to be cooked but still tender

  • , place the liver in

  • a dish and cook the remaining liver in the same way

  • .

  • Mix the pieces of bacon and suffocate the liver with them.

  • serve!

See also  Perfect Rice in the Slow Cooker (Gluten Free and Paleo)

I like to have liver about once a month. It’s such a healthy meat, and I think you’ll love it, if you cook it well. CLICK HERE TO BUY HEARTSTONE FARM GRASS-FED BEEF LIVER

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