Ok, we’re doing something a little scary. Are you ready for it? It’s a paleo beef liver recipe. So, Can I just be real honest with you guys? When it comes to food I am pretty much down to try any kind of food. You name it, I will try it, at least once. But when it comes to strange cuts of animal meat, I am a lot less adventurous. Organ meat has always scared me, a lot, especially when it comes to liver. I don’t know, maybe it’s just the folklore of awful liver and gravy from my mom or the fact that it’s an organ that kept me far, far away. But lately I’ve been learning about the importance of organ meat ,and I finally decided it was time to overcome my fears. And that is when I made this AIP and Paleo simple beef liver recipe.
I was very skeptical of the whole process, but after making this AIP beef liver recipe I had a full come to Jesus moment. And now I can say I am a staunch supporter of eating liver, but not your grandma’s liver and gravy. This simple beef liver recipe is so good, you won’t even think twice about the liver!
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You've got to try this paleo beef liver recipe!
I love this paleo beef liver recipe for multiple reasons. First they are super quick to make and can be cooked on the stovetop or in the oven. These are also great because they use a combination of fresh and dried seasonings to give them a ton of flavor. Finally they are packed with nutrients from the mix of beef and liver and are easy to eat, especially if this is your first time eating liver.
Ok, so I’m not going to lie to you and say that you can’t taste the liver at all, because you can. But the flavor is very mild. Cooked liver has a gamey flavor and a softer texture than normal meat, a combination that some find “ick” on its own. But, when you mix the liver with the ground meat, you don’t even notice the texture and the flavor is so mild that its hardly noticeable in this AIP and Paleo simple beef liver recipe. Plus, this recipe pairs perfectly with the AIP Mashed Potatoes and Gravy!
Tips and Tricks on Making This Simple Beef Liver Recipe
Why should I eat Liver?
If you want to talk about a superfood, can we talk about organ meat for a moment? Organ meat is super nutrient dense and high in vitamins and minerals like vitamin A, vitamin D, vitamin B2, B3, B5, B6, B9, B12, copper, zinc, and iron, just to name a few. A one ounce serving of liver can give you up to 701% of your daily value of B12, just to give you an example. Eating liver is a really easy way to get the vitamins and minerals your body needs. The final more practical reason to eat liver is because organ meat is less popular it is also less expensive. So, who says eating healthy has to be expensive?
What if I don't have liver, can I still make this AIP beef liver recipe?
While the liver really adds to the nutritional density of this recipe, you can still make this recipe if you don’t have liver. Instead of 4 oz. of liver, use ground beef in its place. You can proceed with the rest of the recipe as instructed.
How do I grind liver for this paleo beef liver recipe?
If you have a meat grinder you can use that to grind your liver. But, if you are like me and don’t have a meat grinder, you can use a blender or food processor. Cut the liver into smaller chunks. Add the chunks to the blender and blend until it is almost smooth. You want it small enough to mix in well with the ground beef. I typically buy liver by the pound and blend it all at once. Then I store it in ¼ pound servings in the freezer until I am ready to use it.
Let's make this AIP and Paleo simple beef liver recipe
In a bowl, mix together the ground beef and liver into the bowl until well incorporated. See notes for how to grind your own beef liver. Next, add in the seasonings and mix again.
Next, take a skillet (cast iron works best). Start to heat the skillet on the stove top on medium high heat with a generous glug of olive oil.
Take your green onion and yellow onion and chop them into small pieces. Add them into the meat mixture and mix the meat until the onions are blended in.
Section the meat into four portions and form them into patties. Place them on the heated skillet and cook for 3-4 minutes on each side. Serve immediately, or store in the refrigerator in an airtight container for up to 5 days.
Instructions for baking in the oven
Heat oven to 400 degrees Fahrenheit. Follow the instructions for the mixing of the patties above.
After you have formed your meat into patties place them in a cast iron skillet or baking sheet with a lip (these make a lot of juice and fat so make sure your pan has edges so it doesn’t drip in the oven).
Bake them for 20-22 minutes. They will be done when they have started to brown on the underside. Serve immediately of store in the refrigerator in an airtight container for up to 5 days.
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AIP Ground Beef and Liver Patties
Ingredients
- ½ Lbs Ground Beef Grass fed is best
- ¼ Lbs Ground Beef Liver see notes
- 1 Green onion
- ¼ Yellow onion
- 2 Teaspoons Coconut sugar
- ½ Teaspoon Sea salt
- ½ Teaspoon Black pepper
- ½ Teaspoon Garlic powder
Instructions
- In a bowl, mix together the ground beef and liver until well incorporated. Next, add in the seasonings and mix again.
- Take a skillet (cast iron works best), and start to heat it on the stovetop on medium high heat with a generous glug of olive oil.
- Take your green onion and yellow onion and chop them into small pieces. Add them into the meat mixture and stir until well incorporated.
- Section the meat into four portions and form them into patties. Place them on the heated skillet and cook for 3-4 minutes on each side.
- Serve immediately, or store in the refrigerator in an airtight container for up to 5 days.
Oven Instructions
- Heat oven to 400 degrees Fahrenheit.
- Follow the instructions for the mixing of the patties above.
- After you have formed your meat into patties place them in a cast iron skillet or baking sheet with a lip (these make a lot of juice and fat so make sure your pan has edges so it doen’t drip in the oven).
- Bake them for 20-22 minutes. They will be done when they have started to brown on the underside.
