Easy African-style Beef Liver with Caramelized Onions Recipe
This African-inspired Beef Liver Recipe offers a flavorful and nutritious way to enjoy calf liver, sautéed with caramelized onions and a blend of aromatic spices. Soaking the liver in milk helps tame its natural bitterness, resulting in a tender, richly seasoned dish perfect for a quick and satisfying main course.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: African
Ingredients
Beef Liver
- 1 lb calf liver
- 1 onion
Spices
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon salt
Oils
- 4 tablespoons olive oil, divided
Instructions
- Prepare the liver: If using calf liver, soak it in milk for 1-2 hours to mellow the flavor and reduce bitterness. After soaking, drain the milk and discard it. Slice the liver into approximately one-inch thick pieces if not pre-sliced. Rinse the liver slices and pat dry with paper towels to remove excess moisture.
- Season the liver: Combine the garlic powder, onion powder, smoked paprika, black pepper, and salt in a small bowl. Rub this spice blend liberally onto the liver slices to ensure even seasoning.
- Caramelize the onions: Slice the onion lengthwise into rings. Heat 2 tablespoons of olive oil in a cast iron pan over medium heat. Add the onion rings and sprinkle a pinch of the spice blend over them. Sauté the onions for several minutes until they turn a golden brown and become tenderly caramelized, then remove from the pan and set aside.
- Cook the liver: Add the remaining 2 tablespoons of olive oil to the same pan and increase the heat to medium-high. Lay the liver slices in a single layer to ensure even cooking. Cook the liver for 3 to 5 minutes on each side until it’s browned outside but still tender inside. Avoid overcooking to prevent a rubbery texture.
- Combine and serve: Once the liver is cooked, top it with the caramelized onions from earlier. Serve immediately for the best flavor and texture, allowing the savory spices and sweet onions to complement the rich liver.
Notes
- This recipe serves 4 people, yielding 5 net carbs per serving.
- Soaking the liver in milk reduces bitterness and improves flavor, making it more palatable especially for those new to liver dishes.
- Avoid overcooking the liver as it can become tough and rubbery; aiming for medium to medium-rare doneness is ideal.
- Cook liver in a single layer for even cooking; if necessary, cook in batches to prevent overcrowding.
