One of the bonuses of buying a section of beef, whether it be 1/4, 1/2 or the whole thing, are the things no one else wants. A few months ago we went in on a 1/2 beef with our good friends. They opted out of the organs, ox tail and fat, and we got to have them all! I’ve known for a while about the health benefits of eating liver, but could never manage to stomach it. The first time I made it, I ground it up and put it into chili. I used the whole liver and Nick swore he could taste it and didn’t like it. I think that is possible. I think it is also possible that he knew it was in there and his brain told him he could taste it. This time around, I ground it up again, and put about 1/3 of the liver in the chili and also didn’t tell him about it. He never said a thing about it. I think it may be a combination of not tell him and using less. After this, I decided to freeze the rest of the ground raw liver into ice cubes so that I could sneak this nutrient-packed prize into unsuspecting dishes.
This gave me a great idea! I decided to take one of the cubes and grind half of it into my scrambled eggs with a Microplane. What a success! Below, I give you the breakfast of champions. I already feel on my way to a great day!
- 2 eggs from free-range chickens
- 1/2 cube frozen ground raw liver
- 1 TBSP bacon fat
- about 1/8 cup cut up leftover sausage
- a few dashes of garlic powder
- dash of pepper
- dash of salt
Do you like liver? How do you eat it?
For more reading on the benefits of liver (remember, use grass-fed if you can!):