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Beef liver with Apples, Onions and Bacon

By admin | In Nutrition | on October 1, 2012

This post is long overdue – one cannot emphasize enough the importance of consuming organ meats, especially liver.

This “nature’s multivitamin”  or “most nutrient-dense food on the planet” has been regarded as one of the prized components in all traditional cultures, along with other organs, namely kidneys and brains.

Why is liver such a super food?

– Excellent source of  fat soluble Vitamins A, D, K, E

– Source Vitamin B12 (one of the most under-diagnosed deficiencies today) and folic acid (another B-complex vitamin)

– Excellent quality of proteins

– Minerals such as copper and iron

– Source of CoQ10 (required by every cell, is an antioxidant, important for cardiovascular health)

So if you’d like to live longer and prevent a lot of the modern day signs of aging and disease, then eating liver (from pretty much any animal, as long as it is from grassfed, pastured sources) is your best supplement for micronutrients.

That said, if one hasn’t eaten liver before, it can take a little bit to get used to. So here’s an easy recipe with some simple, but great ingredients that’ll make you forget that its “good” for you!


  • 1/2 lb grassfed beef liver
  • 2 strips of bacon, chopped
  • 1 medium red onion thinly sliced
  • 1/2 green apple, diced
  • 1/4 cup balsamic vinegar (no sugar added)
  • 1 tb spoon butter
  • Salt and pepper to taste
  • Chopped parsley to garnish
  1. Rinse the liver in water and pat dry. Cut away any visible veins, ducts or connective tissue, and slice into pieces (1″ x 2″).
  2. Season the liver with salt and pepper and set aside.
  3. Cook the chopped bacon starting in a cold pan, as it gradually heats up. When the bacon is cooked and crispy, remove it from the pan.
  4. Add the onions and cook for 2 minutes in the rendered bacon fat until they start to get translucent.
  5. Then, add the diced apple and continue to saute with the onions until slightly brown.
  6. Add balsamic vinegar to the onion-apple mixture and let it reduce for 3-4 minutes.
  7. Heat another clean pan and add the butter to cook the liver.
  8. Once the pan is heated, add the liver pieces and let them cook for about 2.5 minutes on each side (color turns to a light pink). Be careful to not overcook the liver or it will taste leathery.
  9. Once the liver is cooked, add the apple-onion-balsamic mixture to it and top it with the crispy bacon and parsley.

* Note: Grassfed beef vendors at the farmers market (such as Urban Harvest)  do carry beef liver and it is usually frozen.

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