Beef Liver With Bacon and Onions
By Farmer Dan
This is my go-to liver recipe. It's a classic - and it's simple and easy. Here’s the biggest thing I can share - don’t overcook it. That right there will probably turn you from a hater to a lover. You want a bit of pink - no more, no less.
The ingredients for this recipe are bacon, milk, onions, and butter - and salt. Don’t skimp on the salt. (By the way, salt is not nearly as bad as you might have thought.)
- Unwrap the beef liver and lay flat on a layer of paper towels. I like to cook it and serve it sliced up.
- Soak the liver in a dish or bowl of milk for 30-60 minutes. This is an important step in removing the bitter flavor from the liver.
- Salt and pepper the liver generously, and leave it out at room temperature while you prepare the remaining ingredients. Pat the liver dry.
- Dice bacon and fry in 2 tablespoons of butter in a large skillet. When crispy, remove the bacon bits from the pan and drain on paper towels. Leave the grease and butter in the pan.
- Slice onion roughly. You want your pieces of onion to be similar in size to a bite of liver. Saute on low in bacon grease and butter until it starts to soften but is not yet translucent.
- Add garlic for 30 seconds.
- Put the onion and garlic to one side of the pan, away from heat.
- Turn the heat up to medium and add the last tablespoon of butter
- When the butter is melted, add half the liver slices. Cook until you start to see the edges cooking. They’ll turn from red to gray. When that border is a few millimeters thick (2-3 minutes, or so), flip them over.
- Fry on the second side for another 2-3 minutes. Until you know how you like your liver, the best way to check is to cut into it. If it’s still red, keep flipping until it is just barely cooked through. You want just a tinge of pink so it’s cooked but still tender
- Place liver on a platter and cook remaining liver in the same fashion.
- Toss the bacon bits and smother the liver with them.