Zero-Carb Carnivore | Sautéed Heart & Liver
Servings: 4 sides
If you dislike offal, try cooking it this way and you'll taste the difference.
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Ingredients
- 250 g calf liver (or ox liver - calf liver is more tender)
- 250 g ox heart
- 300 ml whole dairy milk (I use Arla lactose-free)
- 60 g butter
- 8 sage leaves
- 1 splash brandy
- ½ beef stock cube
- 1 tsp tomato concentrate purée
- 1 pinch fine himalayan pink salt
Instructions
- cut heart and liver slices into 0.5-1cm width x 6-8cm length slivers, discarding any grey or white sinew.250 g calf liver, 250 g ox heart
- place the slivers in a large bowl, and submerge in milk for 30 minutes.300 ml whole dairy milk
- using a sauté pan, gently fry the sage leaves in butter for a few minutes, until reduced in size and crispy, and butter has caramelised, then remove pan from heat source and discard the leaves.60 g butter, 8 sage leaves
- drain heart and liver, bring the butter back to a sizzle over medium-high heat and tip the meat into it.
- allow all pieces to brown, then add brandy and remaining ingredients.1 splash brandy, ½ beef stock cube, 1 tsp tomato concentrate purée, 1 pinch fine himalayan pink salt
- stir well; sauté until the liquids have evaporated and the meat starts to sizzle and begins to caramelise; you will need to stir regularly.
- serve immediately alongside your main protein.
Notes
Organ meat is highly perishable, so keep it chilled at all times and cook it within one day of purchase.
If you eat organ meat often, it will save you time if you buy large quantities, trim, slice and portion by weight, then place in zip-lock bags in the freezer. When ready to use, always allow 24 hours to defrost in the fridge.
Unless otherwise indicated, use Metric Kitchen Scales to measure ingredients accurately.
Metric Scales UK
Metric Scales U.S.
Cooked heart and liver will keep for up to 3 days in the coldest part of the fridge. To re-heat, use a frying pan. Don't use the microwave (test it at your peril).
Nutrition info obtained from Quadram UK database.
Nutrition
Serving: 1portion | Calories: 275kcal | Carbohydrates: 0g | Protein: 25g | Fat: 19g
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