Carrots and mushrooms are added to beef liver for a mild, earthy flavor.
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The Liver’s true role is to neutralize (not store) toxins. The liver contains vitamins, minerals, essential amino acids, and micronutrients: Vitamin B-12, A, C, D, E, K, Riboflavin, Zinc, Selenium, Copper, Folic Acid, Iron, and Magnesium. The liver is a dark, purplish-black color, with an umami-rich flavor. Packed with a juicy, robust flavor, tenderness, and texture; it is best seared with onions, parsley, and a spritz of lemon.