As we all know, liver is insanely good for you and should be consumed regularly. However, as we all also know, its texture and flavor can be, well, troublesome. I generally like liver, but I’m on a constant quest for a better recipe – a recipe where I make it and say, “Oh. My. Goodness. This liver is awesome, and I’m going to eat this whole 1/2 pound.” I ran across this recipe and was intrigued by the idea of marinating the liver. I thought maybe it would make it more tender and less liverish. Unfortunately, it didn’t. It was still very livery, and I still had unpleasant liver burbs all day long after eating it. Tim also was not a fan of the flavor of this dish. So far the best way I’ve found to sneakily incorporate liver is to add some (1/4 a pound) to meatballs or meatloaf. I’ve read you can also liquify it and add it to soups, but for some reason the thought of liquified liver just really grosses me out.
On a positive note, I tried a new recipe which I absolutely love: Smokey Roast. For this recipe you apply a spice rub of ground coffee, chipotle, cocoa powder, cinnamon, garlic, oregano, cumin and salt to a nice chuck roast. Really rub it in! Then you heat up a skillet with some fat (the recipe calls for coconut oil, but I used bacon grease) and sear all sides of the meat. Then you toss it in the crockpot on top of a sliced red onion, add some water, and let it slow cook. Tim is home during the middle of the day, so he kept a watchful eye on the roast (I have a tendency to overcook roasts and dry them out), and took it out right when the meat was ready to fall off the bone.
It was PERFECT. The meat was seared on the edges, but still a little pink in the middle. It was ultra tender, and the the juice from the meat/spices/onions, was a tasty meat-bath of subtle deliciousness. We ate it with Tim’s home-made sauerkraut for 2 meals. The only regret I have about this roast is that after heating some of it up for breakfast, I acccidently left the pot out all day and had to toss the remainder of the leftovers. Such a shame.
So try this recipe ASAP!