Why You’ll Love This Recipe
Beef liver is one of the most nutrient-dense foods you can eat, packed with iron, vitamin A, and B vitamins. Many people shy away from it due to its strong flavor, but this recipe transforms it into a delicious, restaurant-worthy dish. The sweetness of figs and onions mellows the liver’s intensity, while crispy bacon adds the perfect smoky contrast.
Ingredients (Serves 4)
For the Liver:
1 lb beef liver, sliced into thin strips
1 cup milk (for soaking, optional)
2 tbsp butter or ghee
½ tsp salt
½ tsp black pepper
½ tsp smoked paprika
For the Fig-Glazed Bacon:
2 tbsp fig preserves
1 tbsp balsamic vinegar
For the Caramelized Onions:
2 large onions, thinly sliced
1 tbsp butter
1 tbsp olive oil
½ tsp salt
1 tsp balsamic vinegar
Instructions
Step 1: Prep the Liver
1. Soak the Liver (Optional) If desired, soak the liver slices in milk for 30-60 minutes to reduce any strong taste. Drain and pat dry with paper towels.
Step 2: Caramelize the Onions
2. Heat butter and olive oil in a large skillet over medium-low heat. Add the sliced onions and salt.
3. Cook slowly, stirring occasionally, for 25-30 minutes until the onions are golden brown.
4. Stir in balsamic vinegar, cook for another 2 minutes, then remove from heat.
Step 3: Make the Fig-Glazed Bacon
5. While the onions cook, preheat the oven to 375°F (190°C).
6. Lay bacon slices on a baking sheet lined with parchment paper.
7. Mix fig preserves and balsamic vinegar, then brush onto the bacon.
8. Bake for 15-20 minutes, or until crispy. Remove and set aside.
Step 4: Cook the Liver
9. Heat butter in a skillet over medium-high heat. Add liver slices in a single layer.
10. Season with salt, pepper, and smoked paprika. Sear for 1-2 minutes per side until browned but still tender.
11. Remove from heat immediately to prevent overcooking.
Step 5: Assemble and Serve
12. Arrange liver slices on a plate, top with caramelized onions, and crumble the fig-glazed bacon on top.
13. Serve hot with a side of mashed potatoes, sautéed greens, or crusty bread.
Tips for the Best Beef Liver Dish
Don’t overcook the liver! It should be slightly pink in the center for the best texture.
Use high-quality, grass-fed liver for a milder and more pleasant taste.
Soaking in milk helps reduce the strong flavor, but it’s optional.
Serve with a squeeze of lemon juice to brighten the flavors.