Pan-fried beef liver
A weekly 100 g portion of liver covers most of your micronutrient gaps. The trick to making it palatable is short cook time and lots of bacon fat.
- Variant
- strict
- Prep
- 5 min
- Cook
- 4 min
- Serves
- 1
Ingredients
- 01120 g fresh beef liver, sliced 1 cm thick
- 0250 g bacon (cooked first to render fat) or 2 tbsp saved bacon fat
- 03Salt, generously
Method
If using bacon: cook the bacon first, set aside on a plate, leave the rendered fat in the pan. If using saved fat: melt 2 tbsp in the pan over medium heat.
Pat the liver slices dry with paper towel. Salt both sides heavily — liver needs more salt than most meats.
The pan should be medium-hot, not screaming. Liver cooked over too-high heat goes hard and chalky.
Lay the liver slices in the hot fat. Cook for 90 seconds on the first side. The surface will brown but the centre stays slightly pink — that is correct.
Flip once. Cook 60-90 more seconds on the second side. The total cook time is between 2.5 and 3 minutes. Pull when the centre is just barely pink — overcooked liver is what gives it a bad reputation.
Rest 2 minutes off heat. Serve with the bacon (if used) alongside.