How to Cook Beef Liver (Your Kids Will Love!)
Learn How to Cook Beef Liver that Your Kids Will Love! And serve these tasty little “nuggets” with probiotic-rich fermented ketchup for the perfect nutrient-rich meal!
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Liver That Actually Tastes Delicious!
Encouraging children to eat liver, especially beef liver, can sometimes be very challenging. But with this tasty recipe, you’ll turn bite-sized pieces of liver into crunchy morsels that your kids will eat right up—one after the other!
Buttermilk to the Rescue
Yes, frying the beef liver helps tremendously, but sometimes even a good batter dip can’t hide the strong flavor of this organ meat. That’s where the buttermilk comes in.
With a good soak, the liver’s flavor will soften and be almost undetectable once batter dipped and fried. This is great news if you have kids who have turned their nose up to liver in the past. But that’s all about to change when you bring this liver to the table!
More Nutrient-Rich Recipes
Once you conquer beef liver, it will be time to introduce your kids to my bone marrow recipe. Yes, bone marrow! And you know what? They’re going to love it! Nutrient Rich Foods here we come! 😉
If you’re looking for a good source for marrow bones and bones for making bone broth, check out US Wellness Meats and use my special discount coupon with the link below.
Here’s a video where I’m unboxing one of my US Wellness Meats orders. This is not a sponsored post. I like the quality of their products, and I think you will too!
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Fried Beef Liver Nuggets
Ingredients
- 1 pound Beef liver, partially frozen
- Beef tallow Enough to fill pot one inch
- 1 cup Buttermilk
- 1 cup All-purpose flour
- 1 teaspoon Sea salt
Instructions
- Cut beef liver with a serrated knife into 2-inch pieces.
- Place liver pieces into the buttermilk, and soak for 1 hour.
- After 1 hour, remove liver pieces from the buttermilk and roll in flour.
- Dip dusted liver back into the buttermilk and then roll in flour again.
- Place liver pieces on a baking sheet or a baking sheet lined with a cooling rack.
- Place enough tallow in a heavy bottom pot, so that when the tallow melts, it measures at least 1 inch from the bottom.
- Melt tallow to 350°F.
- Place four pieces of liver in the heated fat and fry until golden brown, approximately 3-4 minutes.
- Remove fried livers from pot and place to drain on a paper towel or cooling rack placed over a baking sheet. Sprinkle fried livers with salt.
- Repeat the process until all livers pieces have been fried.
- Serve immediately with your favorite condiment, like Fermented Ketchup.
Video
Notes
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Recommended Reading
**Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, including text, images, videos, eBooks or eGuides, social media, or other formats, were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched in a video or read on this website. Use caution when following the recipe in this video. The creator and publisher of this video and website will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this website or corresponding video channel.
Will gluten free flour work okay? Thank you kindly.
Hi Jennifer,
Thanks so much for commenting.
If you can use Corn Starch (also called Corn Flour), that would probably work great. As to other gluten free flours, I’m not sure. You might have to experiment.
BTW – Do you enjoy making other traditional foods in addition to organ meats? If so, I have a playlist of my videos titled “Mastering the Basics of Traditional Nutrient Dense Foods Cooking”. It’s a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch the VIDEOS here:
https://www.youtube.com/watch?v=qCWcFsG-Np0&list=PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y
Also, Do you know about our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods:
https://www.facebook.com/groups/171869080205145/?source_id=210509998974645
Please let me know if you have any questions. I’m so happy to help!
Thank you again for commenting!
Love, Mary
I look forward to trying this recipe for my kids! Thank you for sharing. Have you ever tried this in the air fryer?
Hi Elisa! Thank you SO much for your comment…Oh my goodness!! You read my mind. I just got an air fryer and was thinking the same thing. I will definitely try this!!
BTW – Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled “Mastering the Basics of Traditional Nutrient Dense Foods Cooking”. It’s a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: https://www.youtube.com/playlist?list=PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
Also…If you enjoy making homemade pantry type items, you might enjoy my playlist: https://www.youtube.com/playlist?list=PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar, 10 Flavored Extracts including Vanilla Extract, Homemade 1-Minute Mayo, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more!
Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary
PS Also, Do you know about our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods: https://www.facebook.com/groups/171869080205145/?source_id=210509998974645
Made this tonight with the addition of a white garlic dipping sauce. Thanks for the recipe. I had some beef liver and I wanted to do something other than the traditional liver and onions… Your recipe worked perfectly and I’ll definitely be adding it to my repertoire. All the best!
Oh Marcus! I am so happy to hear this!! Love, Mary
Word buttermilk and pork rinds work? I’m trying to stay away from all flours at the moment. Should I add an egg as well?
Hi Heather, That is a great question. Yes, I have a number of friends who use ground up pork rinds. I have not heard them mention using an egg but if you think it would help, by all means try it. Hope you love these! Love, Mary
Will this work withraw milk too and what to do with the milk after soaking?
Hi Marieke, Yes, this will work with raw milk. And great question as to what to do with the milk when you are done. You can use it as a base to make a gravy for the liver if you wish. Love, Mary