How to make offal not taste awful? (beef liver)

Asked on March 15, 2015
Created March 10, 2015 at 12:36 PM

Bought some organic, patured beef liver the other day and added it to beef patties (about 1/5th liver, the rest normal mince). ??I could barely stomach the taste. The remainder of the liver -- quite a lot -- now lives in my freezer and I'm not sure if it will ever come out. Any tips on how to make it palatable would be appreciated! I'm keen to incorporate this superfood??into my diet.

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3 Answers



on March 10, 2015
at 06:26 PM

For a long time I thought that rabbit and goat liver were superior in taste to any other liver. The only reason I loved them was that I was eating them fresh. For the first day liver does not taste like liver. In Mexico it is illegal to sell liver past the first day, and to sell frozen liver. If you live in the country, you can talk to a butcher. If not, you will have to try one of many flavor masking techniques. My wife sautees it with a curry based rub, it is much better.


on March 10, 2015
at 03:19 PM

I have always hated the taste of liver too and have never been able to eat it alone. My trick is to mix about 4-6 oz in a blender until homogenized. I then add this mixture to 1 lb ground beef, and 1lb of ground lamb and make meatloaf out of it. The slight gamey taste of lamb (which I like) masks the liver taste very well.??

To the meat mixture I add minced and sauteed: carrot, onion, celery, bell pepper, parlsley, and garlic. I then mix in a tablespoon of dijon mustard, a tbspn of??worcestershire, and 2 tbspns of kerry gold butter. Combine everything with the meat and add 2 eggs, mix thoroughly and bake at 365 for about 50 mins in a loaf pan. After 50 mins I add a tomato glaze (tomato paste, vinegar, mnolasses, mustard) to the top and bake for another 10 minutes. Serve with the vegetable of your choice.??



on March 10, 2015
at 02:27 PM

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