Sous Vide Beef Tastes of Liver

This liver and onions recipe is super simple to make and top them with perfectly caramelized onions for an iron-rich entree.

This liver and onions recipe is super simple to make and while cooked calf liver can be an acquired taste, I show you how to take the bitter taste out of the liver pieces and top them with perfectly caramelized onions for an iron-rich entree.

Beef liver may be your first introduction to organ meats but did you know that turkey gravy also makes use of organs? Turkey gravy made with giblets is a classic Thanksgiving side dish.

🥫 Ingredients needed:

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

📝 Ingredient notes:

• Beef liver - calves liver is preferable. Liver slices can be found in the frozen section in grocery stores.
• Milk -
• Onions - Vidalia onions or other yellow onion
• Flour - all-purpose flour
• Butter - salted butter is what I used in this recipe
• Olive oil - used to help raise the smoking point of the butter when frying

🔄 Substitutions

• Chicken liver can be used in place of beef veal liver. Chicken livers do not need to be sliced. They can be cooked whole.
• Season the dredging flour with salt, ground black pepper, garlic powder, and paprika. ¼ teaspoon of each.
• Instead of frying in butter and olive oil, bacon grease would make a delicious alternative.

🧅 How to make liver and onions

1. Start by rinsing the liver and soaking in milk. Soak the liver in milk for one hour in the refrigerator.
   
2. While the liver is soaking, start caramelized the onions.
   
3. Slice the onions in ¼ inch slices.
   
4. Heat 3 tablespoons butter to the point of foaming in a cast iron or large skillet.
   
5. Add the onions in a single layer and drop the heat to low.
6. Do not disturb the onions for 15 minutes.
   
7. Stir the onions and then every 10 minutes after until the onions are caramelized. This should take up to 45 minutes. Low and slow is the key.
   
8. Once the onions have caramelized transfer them to a clean plate and cover with foil to keep warm.
   
9. Remove the milk soaked liver from the milk bath and pat it dry with paper towels.
   
10. Dredge the beef liver in seasoned flour, coating all surfaces, pressing it into the flour.
    
11. Heat the remaining butter with a few tablespoons of olive oil to the point of almost smoking.
    
12. Gently lay the flour coated liver in the hot oil and quickly sear in the oil for no more than 3 minutes per side.
13. Remove from the frying pan and serve with the caramelized onions.

Sous Vide Liver And Onions

To keep from overcooking and toughening the liver, sous vide is the perfect cooking technique for tender liver and onions.

1. Start by rinsing the liver and soaking in milk. Soak the liver in milk for one hour in the refrigerator.
2. After soaking the liver, remove it from the milk bath and place it in a sous vide bag.
   
3. Heat the sous vide to 130 F . Use the water displacement method to press the air out of the bag and secure the bag to the edge of the cooing vesel.
4. Cook for 30 minutes. While the lover cooks, start carmalizing the onions.
5. Slice the onions in ¼ inch slices.
6. Heat 3 tablespoons of butter to the point of foaming in a cast iron skillet or heavy bottom pan.
7. Add the onions in a single layer and drop the heat to low.Do not disturb the onions for 15 minutes.
8. Stir the onions and then every 10 minutes after until the onions are caramelized. This should take up to 45 minutes. Low and slow is the key.
9. Once the onions have caramelized transfer them to a clean plate and cover with foil to keep warm.
10. Remove the liver and pat it dry with paper towels.
    
11. Dredge the beef liver in seasoned flour, coating all surfaces, pressing it into the flour.
12. Heat the remaining butter with a few tablespoons of olive oil to the point of almost smoking.
13. Gently lay the flour coated liver in the hot oil and quickly sear in the oil for no more than 1 minute per side.
    
14. Remove from the frying pan and serve with the caramelized onions.

💧Water Displacement vs. Vac and Seal

I have found that using the water displacement method works well for either a have found that the water displacement method is mypreferred method of sealing the bag when there is a bone in the meat. There is less chance of a puncture from the bone with water displacement vs. vac and seal.

Water displacement also known as the Archimedes' principle is when the pressure of the water forces the air out of the bag.

To submerge using the water displacement method:

1. Place the meat in a heavy-duty, zip-top bag and close all but about 1 inch of the zip-top bag.
2. Submerge the bag in the water allowing the pressure of the water to force the air out.
3. Just as the water gets to the gap in the bag, close the bag.

If using a vac and seal bag,be sure to double seal the top and bottom seamsbecause this will be a long cook. Look for a van and seal bag with a side gusset to help accommodate the larger piece of meat.

📝 Frequently asked questions, answers and tips:

Why do you soak liver in milk before cooking?

When the liver is soaked in milk the neutral pH softens the texture and neutralizes metallic taste.

Is liver A Superfood?

Not many foods can be called "superfood." But liver is one. Once a popular and sought-after food source, liver haters have made it fall out of favor. This is unfortunate because liver is a nutritional powerhouse. It's rich in protein, low in calories and packed with essential vitamins and minerals.

More Sous Vide Beef Recipes

• Sous Vide Beef Tenderloin - Edge-to-edge consistent doneness, with no chance of overcooking,will take the fear out of cooking this expensive cut of beef.
• Sous Vide Prime Rib - Herb crust surroundsthe most succulent and juicy roast beef, cooked to your desired doneness.
• Sous Vide Guinness Stew - Full of deep, rich comforting flavors the Guinness Beer is the star of this tender beef stew.
• Sous Vide Beef Stroganoff - fall apart in your mouth beef while maintaining a medium rare center to the steak bites. The stroganoff sauce is creamy, silky and full of layers of flavor.
• Sous Vide Beef Burgundy - Combining the techniques and flavors of a traditional beef burgundy with the advanced technology of sous vide cooking will make youchange the way you cook beef burgundy forever.
• Sous Vide Roast Beef -the most deliciousroast beefturning an inexpensive cut of beef into a memorable meal.
• Sous Vide Beef Brisket -take the guesswork out of achieving the perfect brisket. Finish the brisketon your grill, smoker or in the oven for the flavorful,deep-colored bark that you love.

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related recipes

Simple Beef Liver Recipe

This liver and onions recipe is super simple to make and top them with perfectly caramelized onions for an iron-rich entree.

There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Prep Time 1 hr

Cook Time 6 mins

Total Time 1 hr 6 mins

Cook Mode Prevent your screen from going dark, toggle to button to the right to turn GREEN

Course Beef Recipes

Cuisine American

Servings 4 Servings

Calories 384 kcal

• 4 slices Beef Liver
• 1 cup milk
• ½ cup flour
• 6 Tablespoons Butter
• 2 large onions sliced

• Start by rinsing the liver and soaking in milk. Soak the liver in milk for one hour in the refrigerator.

• While the liver is soaking, start caramelized the onions.

• Slice the onions in ¼ inch slices. Heat 3 tablespoons butter to the point of foaming in a cast iron or large skillet.

• Add the onions in a single layer and drop the heat to low. Do not disturb the onions for 15 minutes.

• Stir the onions and then every 10 minutes after until the onions are caramelized. This should take up to 45 minutes. Low and slow is the key.

• Once the onions have caramelized transfer them to a clean plate and cover with foil to keep warm.

• Remove the milk soaked liver from the milk bath and pat it dry with paper towels.

• Dredge the beef liver in seasoned flour, coating all surfaces, pressing it into the flour.

• Heat the remaining butter with a few tablespoons of olive oil to the point of almost smoking.

• Gently lay the flour coated liver in the hot oil and quickly sear in the oil for no more than 3 minutes per side.

• Remove from the frying pan and serve with the caramelized onions.

Sous Vide Liver And Onions

• Start by rinsing the liver and soaking in milk.

• Soak the liver in milk for one hour in the refrigerator.

• After soaking the liver, remove it from the milk bath and place it in a sous vide bag.

• Heat the sous vide to 130 F . Use the water displacement method to press the air out of the bag and secure the bag to the edge of the cooing vesel. Cook for 30 minutes.

• While the lover cooks, start carmalizing the onions.

• Slice the onions in ¼ inch slices.

• Heat 3 tablespoons of butter to the point of foaming in a cast iron skillet or heavy bottom pan. Add the onions in a single layer and drop the heat to low.

• Do not disturb the onions for 15 minutes.

• Stir the onions and then every 10 minutes after until the onions are caramelized. This should take up to 45 minutes. Low and slow is the key.

• Once the onions have caramelized transfer them to a clean plate and cover with foil to keep warm.

• Remove the liver and pat it dry with paper towels.

• Dredge the beef liver in seasoned flour, coating all surfaces, pressing it into the flour.

• Heat the remaining butter with a few tablespoons of olive oil to the point of almost smoking.

• Gently lay the flour coated liver in the hot oil and quickly sear in the oil for no more than 1 minute per side.

• Remove from the frying pan and serve with the caramelized onions.

• Chicken liver can be used in place of beef veal liver. Chicken livers do not need to be sliced. They can be cooked whole.
• Season the dredging flour with salt, ground black pepper, garlic powder, and paprika. ¼ teaspoon of each.
• Instead of frying in butter and olive oil, bacon grease would make a delicious alternative.

Serving: 1 serving Calories: 384 kcal Carbohydrates: 25 g Protein: 21 g Fat: 22 g Saturated Fat: 13 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 5 g Trans Fat: 1 g Cholesterol: 274 mg Sodium: 235 mg Potassium: 465 mg Fiber: 2 g Sugar: 6 g Vitamin A: 14312 IU Vitamin C: 7 mg Calcium: 98 mg Iron: 5 mg

Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

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About Sarah Mock

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

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