Beef Liver and Onions
To begin, ensure your beef liver is sliced into thin, manageable pieces. If it’s not pre-sliced, take a sharp knife and carefully cut the liver into thin slices. This step is crucial as thinner slices cook more evenly and quickly, making the final dish more palatable.
Next, place the sliced beef liver into a bowl. Pour one cup of buttermilk over the liver, ensuring it is fully submerged. The soaking process in buttermilk serves a dual purpose: it tenderizes the beef liver and reduces any strong, gamey flavors that might be off-putting.
After the liver is fully immersed in buttermilk, cover the bowl and place it in the refrigerator. Let it soak for at least one hour, but for optimal tenderness and flavor, an overnight soak is recommended. This extended soaking period allows the buttermilk to work its magic, resulting in a more tender and flavorful beef liver.
Once the soaking time has elapsed, remove the beef liver from the buttermilk. Discard the used buttermilk as it contains impurities absorbed from the liver. Pat the liver slices dry with paper towels to remove any excess buttermilk, which will help achieve a better sear when cooking.
Finally, season both sides of the beef liver slices with ½ teaspoon of garlic powder, ½ teaspoon of black pepper, and ½ teaspoon of sea salt. This seasoning enhances the natural flavors of the liver while preparing it for the next step in the cooking process.
Cooking the Onions
Begin by heating 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, add one thinly sliced yellow onion to the skillet. Stir the onions occasionally to ensure they cook evenly and do not burn. The aim is to achieve a tender and caramelized consistency, which will take approximately 10-15 minutes.
As the onions cook, they will gradually turn a beautiful golden-brown color and develop a rich, sweet flavor. This caramelization process is crucial for enhancing the overall taste of the dish, complementing the robust flavor of the beef liver. Be patient and resist the urge to crank up the heat, as higher temperatures can cause the onions to burn rather than caramelize.
Once the onions have reached the desired tenderness and color, carefully remove them from the skillet and set them aside. It’s important to keep the onions warm, as they will be added back to the skillet later in the cooking process. This step ensures that the onions remain a flavorful and integral component of the beef liver and onions dish.
Searing the Beef Liver
With the onions set aside, it is time to focus on searing the beef liver. Begin by adding the remaining 1 tablespoon of olive oil to the same skillet. Increasing the heat to medium-high is crucial for achieving a proper sear. Once the oil is hot, carefully place the seasoned beef liver slices into the skillet. This step is pivotal in ensuring that the liver develops a flavorful crust.
Sear the beef liver on each side for approximately 2 to 3 minutes. This duration allows the liver to form a nice brown crust on the outside while maintaining its tenderness on the inside. To guarantee that the beef liver is cooked through, it is essential to check the internal temperature. The liver should reach an internal temperature of 160 degrees Fahrenheit. Utilizing a meat thermometer can help in achieving this accuracy.
The searing process not only enhances the texture and flavor of the beef liver but also ensures that it is safe for consumption. Maintaining a medium-high heat throughout this process is key to preventing the liver from overcooking and becoming tough. By following these steps, the beef liver will have a delightful exterior crust and a tender interior, making it a delectable addition to any meal.
Combining and Serving
Once you have seared the beef liver to perfection and ensured it has reached the ideal internal temperature, it’s time to reintroduce the cooked onions. Return the onions to the skillet, allowing them to heat up for about one minute. As you gently stir the onions into the beef liver, you will notice how the flavors begin to meld together, creating a harmonious blend of savory goodness.
This final step is crucial as it allows the onions to impart their rich, caramelized flavors into the beef liver, enhancing the overall taste profile of the dish. Be sure to stir gently to maintain the integrity of both the liver slices and the onions.
Once the onions are thoroughly warmed through, promptly remove the skillet from the heat. At this point, your beef liver and onions are ready to be served. This dish can be enjoyed on its own, showcasing its robust flavors, or paired with a variety of sides. Popular accompaniments include mashed potatoes, steamed vegetables, or a fresh green salad, each providing a contrasting texture and additional flavor to the meal.
Serving the beef liver and onions immediately after cooking ensures that you experience the dish at its peak, with the liver tender and the onions perfectly melded. The rich, savory flavors of this classic combination are sure to provide a satisfying and nutritious meal. Enjoy the time-honored tradition of beef liver and onions, a dish that remains a staple in many households for its simplicity and depth of flavor.
Ingredients
- 12 ounces beef liver, sliced
- 1 cup buttermilk
- 1 yellow onion, thinly slice
- 2 tbsp olive oil, divided
- ½ tsp garlic powder
- ½ tsp black pepper
- ½ tsp sea salt
Instructions
- First, add sliced beef liver to a bowl. Pour buttermilk on top. Soak in the refrigerator for at least 1 hour up to overnight.
- Once beef has soaked, remove from buttermilk. Pat dry with paper towels. Season on both sides with garlic powder, pepper and sea salt. Discard buttermilk.
- In a large skillet, add 1 tablespoon olive oil over medium heat. Add in sliced onions.
- Cook onions until tender. Stir occasionally to prevent burning. Remove onions from skillet.
- Add remaining 1 tablespoon olive oil to skillet. Add seasoned beef liver to the pan.
- Sear on both sides for about 2 to 3 minutes, until internal temperature reaches 160 degrees Fahrenheit. Add onions back to pan for 1 minute to heat up.
- Finally, serve beef liver and onions.
