We're bringing sexy back.
Offal has fallen out of favour in recent times. Maybe it's the look of it. Maybe it's the thought of it. Maybe it's because we don't know just how much of a nutritional powerhouse it is. (In fact, gram for gram, liver is one of the most nutrient dense foods on the planet.)
We're looking to shake things up and get people practising 'nose to tail' eating. How's about this week you trade your steak for ox livers: a speedy, frugal and meaty supper that's sure to satiate body and soul.
Serves: 3 people
Time: 30 minutes
Ingredients
* indicates optional ingredients
2 tablespoons ghee/fat of choice
2 onions, sliced
500g mushrooms, sliced
Coarse black pepper
Salt
500g Organic Grass-Fed Ox Liver (I used Coombe Farm's which come already trimmed and sliced)
A splash of Organic Beef Bone Broth
Butter
Method
Heat up ghee in wide shallow pan and brown the onions well
Push the onions to the side of the pan, opening up space to add the mushrooms. Sprinkle with black pepper, and leave the mushrooms to brown (don't be tempted to move them until their liquid has evaporated and they have developed a delicious golden crust), and repeat on the other side until they are browned all over
Mix the mushrooms and onions together briefly, and shove all to one side of the pan, this time to free up space for the livers. Add these and again, let them brown well on all sides
Stir everything together, and pour in some beef broth to unstick all the tasty brown flavour that has accumulated on the bottom of the pan into the dish. Leave until the livers are just cooked through
Season with plenty of salt and a grind of black pepper
Take the pan off the heat, and stir in a good slick of cold butter. This will thicken up the sauce
Serve with a rich mash (bone marrow mash would be amazing), or chips (roasted in beef tallow)
