Beef Liver With Parsley-Onions & Lemon
Prep 5 min. | Cook 15 min. | Serves 2-4 | Adapted from Cook’s Illustrated Italian Classics “Sautéed Calf’s Liver and Onions”
2 large onions, sliced thin 2 tablespoons coconut oil 1 pound of calf, beef, or lamb liver, cut into slices about 1/2 inch thick 2 tablespoons lemon juice 1/2 cup parsley, minced Pepper
1. Place 1 tablespoon coconut oil eat a large nonstick skillet over high heat. When it shimmers, add the onions . Mix with a wooden spoon so the onions are evenly coated in the fat; sauté about 5 minutes until they release their juice. Reduce heat to medium and cook until browned and soft, about 10-15 minutes. Remove the onions to a bowl and save for later.
2. Return the pan to medium-high heat and add 1 tablespoon coconut oil; heat until shimmering. Sprinkle the liver generously with salt and pepper, then lay the pieces flat in the pan in a single layer. Try to leave a little breathing room around them and cook in two batches, if necessary. Cook undisturbed for 60-90 seconds, until the first side is browned around the edges. Flip each piece with tongs and cook the second side, 60-90 seconds, until browned on the edges. Remove the liver to a plate while you finish the onions.
3. Place 1 tablespoon ghee in the hot pan, along with the cooked onions, parsley, and lemon juice. Stir with a wooden spoon and sauté until hot.
4. To serve, place the liver on a plate and mound the caramelized parsley-onions on top.