Liver and Onions

Who doesn’t like liver and onions! Liver is an incredible nutricious food that provides you with folate, iron, vitamin B, vitamin A, and copper.

I try to include a once a week or every two weeks serving of offal (casqueria in Spanish) if possible bio. Eating nose to tail is for me the way to go! See more meat and fish recipes here

Liver and onions are present in many cultures, in Spain it is called Higado encebollado and the recipe is as follows:

INGREDIENTS  

• 4 Beef Liver steaks
• 1 Onion Big, or more if preferred
• 200 ml Sweet Wine
• Olive Oil
• Salt and Pepper

INSTRUCTIONS 

• Cut the onion in stripes
• Cut the liver in bite size pieces
• Heat up the olive oil in a pan and when ready, sautee the onions until they are slightly brown
• Make a hole in the onion and add the liver. Cook until they are browned
• Add the wine and cook for another 10-15 min stirring occasionally
• Optional: Serve with mashed potatos, rice or polenta

Why is it important to eat nose to tail?

Nose to tail eating is all about using the whole of the animal, from nose to tail and everything in-between! Not only is this the most sustainable way to eat meat but it has many amazing benefits including saving money, nurturing health and exploring new flavors as well.

Liver is one of the most nutritionally dense foods on the planet. It contains significant amounts of folate, iron, vitamin B, vitamin A, and copper. Eating a single serving of liver can help you meet your daily recommended amount of all of these vitamins and minerals, reducing your risk of nutrient deficiency.

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