I have never been a fan of beef liver. There are other livers, much more delicate in taste, like rabbit and pork, that I love, but not beef. Recently, however, I tasted a beef liver recipe that had me hooked: grass-fed beef chopped liver. The secret? Lots of caramelized onions and a flavorful, good quality liver. At a board meeting and potluck for CADE, beef farmer Ken Jaffe brought his wife’s famous chopped liver. I was an instant fan. It was fluffy, layered in flavor and the grass-fed beef liver was delicious. The secret to this chopped liver is the caramelized onions. I tried it myself and it was really excellent! The Irishman was licking the bowl, food processor and all the spoons. We enjoyed it all week on sandwiches, and it is healthy too!
Liver is one of the most nutrient dense foods you can eat; it is also supposed to boost fertility. I recommend that if you are consuming liver, you consume liver from an animal that has had a clean life: no drugs please!
Linda’s Chopped Grass-fed Beef Liver
- 1 pound grass-fed beef liver
- 4-5 yellow onions (about two pounds)
- Lots of olive oil
- 5 medium eggs
- Chicken fat
- Sauté liver in olive oil till cooked thru. Do not overdo it; you don’t want the liver to be bloody. Remove and set aside.
- Caramelize onions until soft and add olive oil as needed.
- Hard boil 5 eggs, peel, and chop.
- Cool everything (liver, onions and eggs).
- Chop up the liver.
- Combine onions, liver, and eggs.
- Linda chops by hand in a wooden bowl and a curved chopper from her own Bubby. I used a food processor, making sure that the chopped liver still had a coarse fluffy texture (Do not overdo it).
- Add mayo, salt and pepper to taste. (I did not add mayo because the onions had a lot of olive oil)
- Linda also adds some chicken fat skimmed from soup, frozen and saved, or a chicken bullion cube dissolved in a tiny amount of water.
- Serve on toasted bread or crackers.