Beef liver and romanesco!

This is a post about a lunch we made earlier this week. It was time again to have some organ meats, beef liver to be more specific. Served with a grated beetroot, browned butter and some chopped salt roasted nuts to add some crunch to it. Delicious!

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Lunch with beef liver.

To the beef liver we also steamed a romanesco head. Romanesco is basically a hybrid between a cauliflower and broccoli and is indeed a very pretty thing! Tasty as well!

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Amazing romanesco head.

Have you ever seen a whole beef liver? I did once at the butcher’s and the piece is just enormous. You could think that the piece we have here at the cutting board is a large piece of it, but I would say it’s roughly 1/20 of the whole liver

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Piece of beef liver.

However, it was cut into smaller pieces and seasoned with fresh rosemary, salt and pepper before going into the cast iron pan at medium temperature.

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Beef liver ready for the cast iron pan.

Nice! The liver we buy is of course grass-fed and organic from happy cows. Packed with healthy vitamins and minerals that is difficult to achieve from other types of food.

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Beef liver fried in the cast iron pan.

Do you eat organ meats?

Cecilia & Magnus

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One thought on “Beef liver and romanesco!

  1. Gorgeous photos! I love how simple this dish is. You’ve really let the ingredients shine.

    I’ve been trying to incorporate organ meats into my cooking repertoire. Everyone I know loves pate, so that’s the easiest way in. I also chop up liver finely and add to ground beef for a rich chill.

    This post would make a great addition to Our Growing Edge, a monthly blog link up just for new food adventures. It’s a fun way to share your new food experiences with other foodies. This month’s theme is WORK DAY EATING which includes any recipe or food experience suitable for the work day such as lunch, snacks or easy meals.

    More info including how to submit your link here: http://bunnyeatsdesign.com/our-growing-edge/

    Like

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