Hidden Liver Beef Scramble
Updated: Jun 5, 2019
One of my favorite ways to eat liver- without tasting the liver!
Watch the video tutorial HERE!
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This batch cook makes 16 servings. I like to portion them out and freeze individually in 8 oz mason jars. Feel free to scale down the recipe by 1/4th if you lack freezer space!
1 lb grass fed beef liver (HINT: If you are REALLY averse to liver flavor, start with 1/2 lb on your first batch and raise the amount in future batches!)
Opt: Juice of 1 lemon or 2-3T Cider vinegar for soaking liver
3 lbs grass fed ground beef
1-2 onions, chopped
14-16 oz AIP compliant coconut milk. (Use a 14-oz can or measure out 2 cups)
2T Herbes De Provence Blend (You can make your own blend by combining equal parts of parsley, marjoram, tarragon and basil, and then adding smaller amounts of thyme and optional culinary lavender or rosemary)
4 tsp salt
Juice of 3-4 lemon or lime wedges
Opt: 3-4 garlic cloves, minced
Place the liver in a bowl, cover with water and add lemon juice or vinegar. Soak overnight. (This step is optional but can help to remove some of the liver flavor)
Remove from water and pat dry. Discard water.
Puree the liver in a blender cup or food processor until it is completely smooth. Set aside for later.
Saute the ground beef over medium heat until it is almost cooked though, then drain excess fat from the pan.
Add the onion, coconut milk, Herbes De Provence blend, salt, and garlic if using.
Saute, stirring occasionally, for 2-3 minutes.
Add the liver puree to the pan and mix well.
Cook, stirring gently, until liver is just cooked through, about 2-3 minutes.
Stir in the lemon or lime juice. Turn off heat.
Let cool and portion into 16 normal portions or 8 hearty portions.
This scramble is delicious over a big pile of veggies or sweet potatoes! I also like to eat it cold, I can't tell there is liver in it at ALL when it's cold! I toss it right into big green salads or make romaine wraps with it.
Other fabulous liver recipes you might like:
Southern Fried Liver Scallopini
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As seen on Phoenix Helix's Recipe Roundtable #270