Slow-cooked liver

This recipe is made in a slow cooker. Get beef liver from grass-fed cows for the best taste and nutrition. This recipe makes a rich liver dish that is mild tasting so that even those who tell you they don’t like liver may enjoy it this way.

Ingredients

1 tablespoon wine vinegar
1 pound sliced beef liver (1/4 inch thick slices)
2 medium onions sliced into half circles
1 cup coconut milk
1 tablespoon plus 1 teaspoon coconut oil

Instructions

The night before, put the liver in a glass dish. Add one or two tablespoons of wine vinegar to 1 cup of cold water and pour it over the liver. Put a cover on the liver dish and put it in the refrigerator to marinate overnight.

In the morning, put the sliced onions into a covered glass baking dish in the microwave with 1 tablespoon of coconut oil. Cook on high for 5 minutes.

While the onions are cooking, prepare the slow cooker. Spread a teaspoon of coconut oil over the bottom surface of the slow cooker. Take the liver out of the refrigerator and pour off the water/vinegar liquid. Slice the liver into pieces that are two or three inches long and spread the liver slices over the bottom of the slow cooker. Then pour the coconut milk over the liver. Finally top it with the cooked onions. Do not add salt, as that would toughen the liver. Cook on low for about 6 hours. Serve with rice and broccoli. Makes 4 servings.