One of the fun parts about eating traditionally, is looking back into your heritage, and pulling recipes from old cookbooks, or from grandma’s recollection. It gives you a connection to the world that your grandparents/great-grandparents grew up in(which was VERY different than today). It gives you respect for the ones that came before you, and how they lived.
Unfortunately, both of my Grandma’s have passed away, but are vibrantly living in the memories, and small treasures that they have left behind. In Grandma Shirley’s case, it is her boxes and boxes of recipe cards, that she lovingly wrote by hand (and copied by hand to give away).
Grandma Shirley was known for her wonderful cooking, and I attribute my love of cooking and all things food to her. Every time I would walk into the house, I would be met with an irresistible smell of her good cooking, a huge smile from behind the kitchen island and a bounding hug. I do wish that I had learned more from her in the way of traditional foods. When I was a child, I remember her making huge batches of sauerkraut, but had no interest then in making a food that had such a pungent smell (though I love that smell these days)…
I have memories of my father talking about one of the dishes that he used to eat as a child, and I was revolted at the thought of eating Liver and Onions. My ignorance is funny to me now, as I go out of my way to put liver into many things that my family eats, such as my liver meatballs, burgers, and liver bolognese.
I do wish I could find my Grandma’s recipe for Liver and Onions, but I will keep searching through miles and miles of small recipe cards, and am sure to find some AMAZING traditional recipes along the way!
For now, I will share my favorite recipe for Liver and Onions, and hope that one day, and aspire to be half the woman that my Grandma Shirley was.
In my recipe, I add bacon, like they do in England…
because bacon makes everything better
(Grandma Shirley is nodding her head in agreement).
- 4 slices pastured bacon, cut into ½ inch pieces
- ½ lb grass-fed beef liver, diced into ½ inch pieces, and coated lightly in arrowroot flour
- 1 tbsp pastured butter, ghee, or coconut oil
- 1 large yellow onion, thinly sliced
- 2 garlic cloves, minced
- 1¼ cup beef bone broth (preferably homemade)
- 2 tbsp tomato paste
- ½ tsp salt
- ¼ tsp black pepper
- Cook the bacon in a frying pan on medium high heat, until crisp and set aside.
- Brown the liver for about a minute on each side in the reserved bacon fat.
- Set the liver aside with the bacon.
- Add your preferred fat, and the onions. Don’t stir the onions for at least 3 minutes, to let caramelize. Turn the onions, add the garlic and cook for 3 more minutes without stirring.
- Add the beef broth and tomato paste.
- Add sea salt and black pepper to taste.
eat. love. nourish.