Cristy's Kitchen by Cristina Kisner

Author:Cristina Kisner
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2023-02-22T00:00:00+00:00

Beef Liver and Onions

PALEO

MAKES 4 SERVINGS

Liver can cause some people to react to it with disgust, but it’s likely because they haven’t tasted the right recipe. When I was a child, at our house it was very common to eat viscera such as liver, kidneys (my grandmother used to make some kidneys with red wine that were finger-licking good), tripe, heart, and more. Beyond its nutritional benefits, I believe eating organ meat is also a way to honor the death of an animal. We shouldn’t waste anything.

Including organ meats in your diet provides enormous health benefits, and believe me, they can be truly scrumptious. Beef liver contains high amounts of valuable protein and several important minerals, including iron, zinc, copper, potassium, phosphorus, and selenium. It also contains significant levels of riboflavin, folic acid, and vitamins A and D, as well as an abundance of vitamin B12, which helps produce brain chemicals like serotonin and dopamine, helping to regulate mood and anxiety levels. Give this recipe a try and enjoy every bite.

2 pounds (900 g) beef liver, cut into 4 × ½-inch strips

3 tablespoons (45 g) chopped garlic

1½ teaspoons apple cider vinegar

1 teaspoon ground cumin

¾ teaspoon freshly ground black pepper

½ teaspoon dried oregano

¼ cup plus 1 tablespoon (67 g) extra virgin olive oil, plus more as necessary

Salt, to taste

3 red onions (2.2 pounds/1 kg), cut into quarters

3 tablespoons (45 g) balsamic vinegar of Modena

½ teaspoon coconut sugar

1½ pounds (680 g) Roma tomatoes, each cored and cut into 6 or 8 wedges

1 bunch fresh parsley, finely chopped

1 fresh chile, such as a serrano or habanero, julienned (optional)

Cauliflower rice or air-fried yuca sticks, for serving

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