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!
Liver That Actually Tastes Delicious!
Encouraging children to eat liver, especially beef liver, can sometimes be very challenging. But with this 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 bone marrow. Yes, bone marrow! And you know what? They’re going to love it! Nutrient Rich Foods here we come! 😉
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I look forward to having you join me in my Texas Hill Country Kitchen!
Love,Mary ♥
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 buttermilk, and soak for 1 hour.
- After 1 hour, remove liver pieces from the buttermilk and roll in flour.
- Dip dusted liver back into 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 it is melted, it measures at least 1 inch from the bottom.
- Melt tallow to 350 degrees Fahrenheit.
- Place four pieces of liver in 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 process until all livers pieces have been fried.
- Serve immediately with Fermented Ketchup.
Video
Notes
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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