Archive for Organ Meats

Paleo Liver and Onions Recipe

paleo liver and onions recipeOkay, one of the hardest things about the Paleo diet for many people is learning to eat organ meats. Liver and onions is one of the tastiest dishes but ONLY if it is cooked right. I was lucky that my mother knew how to cook it so that it was melt-in-your-mouth tender so I always enjoyed it. I will admit that other organ meats are not as easy to love. I have adjusted her recipe to make it a Paleo liver and onions recipe by replacing the standard wheat flour with arrowroot flour.

The secret to really tender liver is to dredge it in flour and then sear it in really hot oil. Then cover and slow cook it in the oven or crockpot for a long time. If you do this, I promise you will not ned to use a knife!

I usually like to use pork liver. It is lower in fat, cholesterol and carbs and I think it has a better taste too but sometimes my grocery store only has beef liver so I will use it if that is all that is available. If you are trying to bump up your production of red blood cells or rev up your metabolism then you want to go with the beef because it has way more B12 and iron. The choice is yours. I recommend you try them both and decide for yourself which one you like better.

Paleo Liver and Onions Recipe

Ingredients:

1 lb liver

2 tbsp arrowroot flour

1-2 large sweet onions, thinly sliced (depends on how much you want to have on the side, I like lots so I use 2)

salt and pepper to taste

2 tbsp olive oil or grapeseed oil

Directions:

Preheat oven to 300F degrees.

Heat heavy bottom skillet over medium high heat. Add the seasonings to the arrowroot flour and mix together. Dredge the liver in the flour so it is well coated. Place your oil in the pan and immediately add the liver. If you are using olive oil you need to be careful as it has a very low smoke temperature and may begin smoking if you do not put the liver in the pan right away to lower the temperature. Grapeseed oil can take lots of heat but is lower in Omega-3s.

Quickly sear both sides of the liver for a few minutes until they are a bit crispy on the outside. Do not cook it all the way through. This step is just to seal in the juices. Transfer the seared liver to a shallow baking dish with a lid (or use foil to cover).

Now turn down the heat a bit and sautee the onions in the same pan. Add a dash of salt to help the onions sweat out their moisture. You should caramelize the onions to really bring out the sweetness but if you are in a hurry, just cook till translucent. Smother the liver with the caramelized onions. Cover and pop into the oven. This will need to slow roast for at least an hour. It is even better if you use a 275F degree oven and roast for longer. Serve a nice tender slice or two with lots of onions on top with your favorite side dish for a power packed meal. Try it, you’ll like it!

Eating one or two servings of this Paleo liver and onions recipe every week will keep your metabolism revved up. This is especially true if you are trying to lose weight or if you hit a plateau in your weight loss…a big serving of liver will get the pounds coming off again!

Nutrition Facts (using beef liver)
Amount Per Serving: 1 serving (207g)
Calories
317.1
Fat
12.8
g
Saturated Fat
2.9
g
Polyunsaturated Fat
1.4
g
Monounsaturated Fat
5.7
g
Cholesterol
449.1
mg
Sodium
173.9
mg
Potassium
498.8
mg
Carbohydrate
15.6
g
Dietary Fiber
0.9
g
Sugars
4.2
g
Protein
33.7
g
Vitamin A
719
%
Calcium
3
%
Vitamin D
14
%
Thiamin
17
%
Niacin
100
%
Vitamin B6
63
%
Phosphorus
59
%
Selenium
59
%
Vitamin C
10
%
Iron
43
%
Vitamin E
10
%
Riboflavin
229
%
Vitamin B12
1334
%
Manganese
25
%
Copper
812
%
Magnesium
8
%
Zinc
41
%

 

Nutrition Facts (using pork liver)
Amount Per Serving: 1 serving (207g)
Calories
252.5
Fat
11
g
Saturated Fat
2.3
g
Polyunsaturated Fat
1.7
g
Monounsaturated Fat
5.5
g
Cholesterol
341.3
mg
Sodium
183
mg
Potassium
409.2
mg
Carbohydrate
12.6
g
Dietary Fiber
0.9
g
Sugars
4.2
g
Protein
24.9
g
Vitamin A
491
%
Calcium
3
%
Vitamin D
0
%
Thiamin
24
%
Niacin
87
%
Vitamin B6
45
%
Phosphorus
35
%
Selenium
86
%
Vitamin C
54
%
Iron
148
%
Vitamin E
7
%
Riboflavin
201
%
Vitamin B12
491
%
Manganese
24
%
Copper
41
%
Magnesium
7
%
Zinc
44
%

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