Ingredients
• The Star: 1 lb Beef Liver (sliced into 1/2 inch strips).
• The “Magic” Sweetener: 2 large Yellow Onions (thinly sliced—the natural sugars caramelize for that “wow” flavor).
• The Sizzle: 2 tbsp Butter or Ghee (high smoke point for a professional sear).
• The Aromatics: 2 cloves Garlic (minced) and fresh Thyme.
• The Finish: A splash of beef broth or water to deglaze the pan.
• Seasoning: Plenty of Sea Salt and Black Pepper.
Preparation Steps
1. The “Velvety” Secret: Soak the raw liver slices in a bowl of milk (or water with a splash of lemon) for 30 minutes. This is the “magic touch” that removes any bitterness and ensures a mild, professional taste.
2. The Onion Mountain: Melt half the butter in a large skillet. Add the onions and cook over medium-low heat for 10–15 minutes until they are soft, brown, and rustic, as shown in your picture. Remove and set aside.
3. The High Heat Sear: Pat the liver completely dry (this is key for a flourless “wow” crust!). Increase the heat to medium-high and add the remaining butter.
4. Quick Sizzle: Add the liver strips in a single layer. Sear for only 2–3 minutes per side. Overcooking is the enemy of liver—you want it just slightly pink in the middle for that “melt-in-your-mouth” texture.
5. The Deglaze: Add the garlic and onions back into the pan. Pour in a splash of broth to scrape up all those flavorful brown bits from the bottom of the skillet.
6. Serve: Plate it immediately while the steam is rising and the onions are glistening.
Why This Fits Your “Healthy Treasure” Collection
• Naturally Flourless: By searing the meat naked, you avoid unnecessary carbs and let the rich, earthy flavor of the liver shine through.
• Zero Refined Sugar: The only sweetness comes from the slow-caramelized onions, keeping your energy stable and “reborn.”
• The Ultimate “Protein Bomb”: Liver is one of the most nutrient-dense foods on the planet, packed with B12, Iron, and Vitamin A for maximum vitality.