My 4 Best Beef Liver Recipes: Pate, Onions, And More

Beef liver is one of the most, if not the most, nutritious foods out there. It is packed with vitamin A, vitamin B9, B12, D, zinc, and iron. Most people like to supplement beef liver to ensure they get all the benefits at a reasonable price.

Beef liver itself has a bitter, intense taste, which makes it somewhat hard to cook with. However, in today’s blog, I’ll go over the best recipes to make a tasty meal out of your beef liver. I’ll provide you with 4 of the best beef liver recipes in 2024, using pate, onions, and garlic (which are commonly used in combination with beef liver to enhance its taste).

My last option is suitable for anyone on a low-carb or keto diet, so stay tuned and read all the way to the end. Let’s cook!

My 4 Best Beef Liver Recipes: Pate, Onions, And More

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Recipe 1: Classic Liver and Onions

Ingredients

Liver:

• 1 lb (450g) beef or calf liver, sliced 1/2-inch thick
• 1 cup whole milk (for soaking)
• 1/2 cup all-purpose flour (for dredging)
• 1 tsp smoked paprika
• Salt and freshly ground black pepper, to taste
• 2 tbsp unsalted butter
• 1 tbsp olive oil

Onions:

• 3 large yellow onions, thinly sliced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp sugar
• Salt and pepper to taste
• Splash of balsamic vinegar (optional, for added sweetness and depth)

Gravy:

• 1 tbsp all-purpose flour
• 1/2 cup beef stock (preferably homemade or high quality)
• 1/4 cup dry white wine (optional)
• 1 tbsp Worcestershire sauce
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• Salt and pepper to taste

Garnish:

• Fresh parsley, chopped
• Lemon wedges (optional, to balance richness)

Method:

1. Soak the Liver
   Place the liver slices in a shallow dish and cover with milk. Let them soak for at least 30 minutes, or up to 2 hours in the refrigerator. This helps to mellow the strong flavors and tenderize the liver.
2. Prepare the Onions
   in a large skillet, melt the butter with the olive oil over medium heat. Add the onions and season with salt, pepper, and sugar.
   
   Cook the onions, stirring frequently, for about 20-25 minutes until they turn deep golden brown and caramelized. Lower the heat if necessary to avoid burning. In the last few minutes, add a splash of balsamic vinegar to deglaze the pan.
   
   Once done, transfer the onions to a plate and keep warm.
3. Dredge and Sear the Liver
   Mix the flour, smoked paprika, salt, and pepper in a shallow dish.
   
   Drain and pat the liver slices dry, then dredge them lightly in the seasoned flour mixture, shaking off any excess.
   
   In the same skillet used for the onions, melt the butter with olive oil over medium-high heat.
4. Make the Gravy
   In the same skillet, lower the heat to medium and add the flour, stirring it into the pan drippings to form a roux. Cook for 1 minute to eliminate the raw flour taste.
   
   Slowly whisk in the beef stock and wine (if using), stirring constantly to avoid lumps. Add Worcestershire sauce and thyme, and simmer until the gravy thickens, about 3-5 minutes.
   
   Taste and season with salt and pepper. Strain the gravy for a smooth finish, if desired.
5. Assemble the Dish
   Return the liver to the skillet briefly to rewarm and coat with the gravy.
   
   Serve the liver topped with the caramelized onions, spooning extra gravy over the top.
6. Garnish and Serve
   Garnish with freshly chopped parsley and serve immediately, ideally with creamy mashed potatoes and sautéed greens.
   
   Add lemon wedges on the side for a squeeze of brightness before eating.

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Recipe 2: Beef Liver Pâté

Ingredients

Pâté:

• 1 lb (450g) beef liver, trimmed and cleaned (calf liver can be used for a milder flavor)
• 1 medium shallot, finely chopped
• 2 cloves garlic, minced
• 1/4 cup (60ml) brandy or cognac
• 1/2 cup (120g) unsalted butter, divided
• 1/4 cup heavy cream
• 1/2 tsp fresh thyme leaves (or 1/4 tsp dried thyme)
• 1/4 tsp ground allspice
• Salt and freshly ground black pepper to taste
• 1-2 tbsp olive oil (for sautéing)

Clarified Butter:

• 1/4 cup (60g) unsalted butter
• Fresh thyme or rosemary for garnish (optional)

Serve:

• Crusty baguette or toast points
• Cornichons (small French pickles)
• Pickled onions or pearl onions
• Fresh parsley or thyme for garnish

Method

1. Prepare the Liver
   Trim any connective tissue from the liver and soak it in cold milk for 30-60 minutes to reduce the bitterness. Drain and pat the liver dry with paper towels.
2. Sauté the Aromatics
   In a large skillet, heat 1-2 tablespoons of olive oil over medium heat. Add the chopped shallot and cook for 2-3 minutes until softened but not browned.
   
   Add the minced garlic and cook for another minute, stir to avoid burning.
3. Cook the Liver
   Increase the heat to medium-high and add the liver pieces to the skillet.
   Sauté for 2-3 minutes per side until browned but still slightly pink in the center (do not overcook, or the liver will become tough).
   
   Season with salt, pepper, and thyme during cooking.
4. Flambé with Brandy
   Carefully add the brandy or cognac to the pan. If you’re comfortable, flambé by tilting the pan slightly toward the flame or using a long lighter to ignite the alcohol (optional).
   
   Let the alcohol burn off, leaving the liver with a deep, rich flavor. If not flambéing, simply let the liquid simmer until reduced by half.
5. Blend the Pâté
   Transfer the cooked liver and any pan juices to a food processor. Add 1/2 cup of softened butter, heavy cream, and the allspice.
   
   Blend until the mixture is completely smooth and creamy. Adjust seasoning with salt and pepper as needed.
6. Strain for Extra Smoothness (Optional)
   For an ultra-smooth pâté, press the mixture through a fine-mesh sieve into a bowl, using a spatula to extract the smoothest paste possible. This step ensures a silky texture.
7. Transfer and Chill
   Spoon the pâté into small ramekins or a terrine dish, smoothing the top with the back of a spoon.
   
   Cover and refrigerate for at least 4-6 hours, or overnight, to allow the flavors to meld and the pâté to firm up.
8. Make the Clarified Butter Topping
   Melt the remaining 1/4 cup of butter in a small saucepan over low heat. Skim off the foam and pour the clear butterfat over the chilled pâté to create a protective layer.
   
   Garnish with a sprig of thyme or rosemary in the butter if desired. Refrigerate until the butter hardens.
9. Serve
   Bring the pâté to room temperature before serving to ensure it’s easy to spread. Serve with slices of crusty toasted baguette or crackers. Garnish with fresh herbs and serve alongside cornichons, pickled onions, and fresh parsley for brightness.

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Recipe 3: Beef Liver Steak (Iron-Boosting Recipe)

Ingredients

Liver Steak:

• 2 beef liver steaks (about 1/2-inch thick)
• 1 cup whole milk (for soaking)
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1 tsp smoked paprika
• Salt and freshly ground black pepper, to taste
• Fresh lemon wedges (for serving)

Caramelized Onions:

• 2 medium yellow onions, thinly sliced
• 2 tbsp unsalted butter
• 1 tsp sugar
• 1 tsp balsamic vinegar (optional, for added depth)
• Salt and pepper to taste

Roasted Vegetables (Side Dish):

• 2 large carrots, peeled and cut into chunks
• 2 medium potatoes, cut into wedges
• 1 tbsp olive oil
• 1 tsp fresh rosemary (or thyme)
• Salt and pepper, to taste

Method

1. Soak the Liver
   Place the liver steaks in a shallow dish and cover with milk. Let them soak for 30 minutes to 1 hour. This helps mellow the flavor and tenderizes the liver.
2. Prepare the Roasted Vegetables
   Preheat the oven to 400°F (200°C). Toss the carrots and potatoes with olive oil, rosemary, salt, and pepper.
   
   Spread them on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and golden, turning halfway through.
3. Caramelize the Onions
   While the vegetables roast, melt butter in a large skillet over medium heat. Add the sliced onions and season with salt, pepper, and sugar.
   
   Cook, stirring occasionally, for about 20 minutes until the onions are soft, golden, and caramelized. For extra richness, add a splash of balsamic vinegar in the last few minutes. Once done, set aside and keep warm.
4. Cook the Liver Steaks
   Drain the liver and pat dry with paper towels. Season both sides with smoked paprika, salt, pepper, and thyme.
   
   Heat olive oil and butter in a large skillet over medium-high heat. Add the liver steaks and cook for 2-3 minutes per side, depending on the thickness. The liver should have a nice sear on the outside but remain slightly pink in the center for a tender texture. Avoid overcooking, as this can make the liver tough.
5. Add Garlic and Finish the Dish
   In the last minute of cooking, add minced garlic to the pan and baste the liver with the garlic-infused butter.
   
   Once done, remove the liver from the pan and let it rest for a few minutes.
6. Plate and Serve
   Plate the liver steaks with the caramelized onions on top. Serve alongside the roasted vegetables. Garnish with fresh parsley and a squeeze of lemon juice to balance the richness of the liver.

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Recipe 4: Low-Carb Beef Liver with Garlic and Herbs

Ingredients

Liver:

• 1 lb (450g) beef liver, sliced 1/2-inch thick
• 1 cup whole milk (for soaking, optional to mellow flavor)
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 1 tsp fresh rosemary, finely chopped (or 1/2 tsp dried rosemary)
• Salt and freshly ground black pepper, to taste
• 1 tbsp lemon juice (optional, for brightness)

Low-Carb Vegetables (Side Dish):

• 1 tsp fresh thyme (optional)
• 1 medium zucchini, sliced into rounds
• 1 cup baby spinach
• 1 tbsp olive oil
• Salt and pepper, to taste

Method

1. Soak the Liver (Optional)
   If desired, soak the liver slices in milk for 30 minutes to an hour to reduce the strong, iron-rich flavor. After soaking, drain the liver and pat dry with paper towels.
2. Prepare the Low-Carb Vegetables
   Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the zucchini slices and season with salt, pepper, and fresh thyme.
   
   Sauté for about 5-7 minutes until golden brown and tender.
   
   Add the baby spinach and cook for an additional 2 minutes until wilted. Remove from the pan and set aside, keeping warm.
3. Cook the Liver
   In the same skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the liver slices and cook for about 2-3 minutes per side until golden brown and slightly pink in the center. The liver should be seared on the outside but tender inside.
   
   Do not overcook, as this can make the liver tough. Once done, remove the liver from the pan and set aside.
4. Garlic and Herb Butter Sauce
   In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic, parsley, thyme, and rosemary.
   
   Cook for 1-2 minutes until the garlic is fragrant and softened, but not browned. Season with salt and pepper.
   
   Return the liver to the skillet, spooning the garlic and herb butter over the liver to coat. Cook for 1 more minute to allow the flavors to meld. Finish with a squeeze of lemon juice for brightness, if desired.
5. Plate and Serve
   Plate the liver slices and pour the garlic and herb butter over the top. Serve alongside the sautéed zucchini and spinach. Garnish with additional fresh herbs if desired.

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Cooking Tips for the Best Beef Liver Dishes

Found your beef liver recipe already? If so, I have some extra cooking tips that will optimize the taste of your beef liver dish. Based on research & own experience.

Soak the liver in milk.

One thing that you should do to remove the typical bitterness from beef liver is soaking it in cow milk. I’m not sure why this is the case, but I believe this is due to the acidic opposites becoming neutral.

The liver is slightly basic, and milk is slightly acidic. These two neutralize each other.

Don’t overcook

The liver itself can be a little chewy, and if you overcook it, it really becomes like chewing on gum. Cook for 2-3 minutes per side until slightly browned on both sides, and leave it to rest for a little.

Balance the richness of beef liver with herbs and spices.

Beef liver itself has a very intense, pure taste. To neutralize the taste a little, try adding some garlic, onions, herbs, and spices.

Choose fresh, high-quality beef liver.

Grass-fed and/or pasture-raised beef liver is always better than regular beef liver. By preference, choose beef liver from Argentina, Sweden, or South America because those are probably grass-fed.

Going to your local butcher/farmer will also be better than buying beef liver in the supermarket.

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Why You Should Add Beef Liver to Your Diet

Beef liver offers tons of benefits. It is full of vitamins A and C, iron, zinc, and vitamins B9/B12. It has everything you need as either a supplement or just as a whole food in your diet.

More on the benefits of beef liver (supplements) are discussed in my previous blog, so make sure to check that one as well.

Frequently Asked Questions (FAQ)

What is the best method for cooking liver?

The best method to cook beef liver and remove its bitter and intense flavor is by soaking it in milk before cooking it. This neutralizes its flavor and increases the tenderness of your beef liver.

With that said, my personal best method of cooking beef liver is the basic beef liver steak method. With some garlic, herbs, and a little side of roasted vegetables, you got yourself an insanely nutritious meal.

How do you make beef liver taste better?

To make beef liver taste better, there are various ways you can prepare this nutritional powerhouse. The first way is by making a classic beef liver & union meal. Secondly, pate can be made as an interesting appetizer. The classic beef liver steak, which is my personal favorite, is also a highly appetizing way to make your beef liver.

Lastly, for people on a keto or paleo diet, we have the low-carb beef liver with garlic and herbs. With not many ingredients, this is still an awesome way to make beef liver taste better.

Why do you soak liver in milk before cooking?

Soaking beef liver in milk is a key step to remove its intense, bitter flavor and improve its texture. The milk works by neutralizing the liver’s natural acidity, resulting in a less “intense” taste and a more tender bite. This process also helps reduce any strong metallic or “iron” notes that can make the liver unenjoyable for some.

To do this, simply submerge the liver in milk for at least 30 minutes, or up to 2 hours in the refrigerator, before cooking. After soaking, drain and pat the liver dry to prepare for your chosen recipe.

Do you rinse off liver before you cook it?

Just like with chicken, I’m in the “no-rinsing” group. To me, there are too few scientific studies to show me that rinsing off chicken or beef liver is beneficial. I’ve never seen the benefits of it, and I think I never will.

Actually, the Food Safety and Inspection Service (FSIS) doesn’t recommend rinsing off any meat, as this increases the risk of cross-contamination in the kitchen. This can cause food poisoning. No bueno.

So to answer your question, not necessary, and not recommended.

Conclusion: My 4 Best Beef Liver Recipes

Beef liver may have a reputation for its intense taste, but with the right preparation and recipes, it transforms into a delicious, nutrient-packed dish. From the classic liver and onions to the rich, smooth beef liver pâté, or a simple garlic-herb keto option, there’s a recipe here for everyone to enjoy the full benefits of this superfood.

Remember, soaking the liver in milk, balancing the flavors with herbs and spices, and avoiding overcooking are the keys to a tender piece of goodness.

It doesn’t matter whether you’re looking for a great appetizer, a tender piece of steak, or a low-carb variation, my recipes have it all covered. Try them out and discover just how delicious beef liver REALLY can be—your body will thank you!

Now it’s time to get in the kitchen and give beef liver the attention it deserves! Happy cooking!

References

• Washing Food: Does it Promote Food Safety? | Food Safety and Inspection Service. (n.d.). https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/washing-food-does-it-promote-food