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!
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!
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
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.
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.
Do you eat organ meats?
Cecilia & Magnus