Fact: Liver is gross. Okay, so technically that’s probably more of an opinion. But, for me… it’s a fact. And it’s my blog. So the fact stands.
We’ve been purchasing our beef by the half for the past 2 years. Therefore, I receive plenty of grass fed beef liver every four months. I have always given it away as fast as I can. I can’t even stand to look at the packages of liver… they’re nasty.
I started feeling guilty about that, though. Liver is super nutrient dense. The liver does NOT store toxins. The liver is a is a storage organ for many important nutrients (vitamins A, D, E, K, B12 and folic acid, and minerals such as copper and iron). I needed to find a way to get it into my diet. Then I came across the idea of “liver cubes” somewhere (sorry, I don’t remember where). The idea is this: Puree the liver in a food processor and freeze it in ice cube trays. Then, you can add the cubes to your recipes. GENIUS!
Unfortunately, the idea of pureeing liver ignites my gag reflex. The idea of “liver goo” in my food processor almost sends me over the edge. Fact: I am a huge baby.
Fortunately, I have a friend who is not grossed out by nasty packages of organ meats or by the idea of “liver goo.” Fact: She is crazy. She made the liver cubes for me… score!
So, armed with a couple of bags of frozen liver cubes that I didn’t even have to make myself… I had to take action. I “manned up” (kind of) and have been successfully HIDING them into my food. I’m eating liver! I’m not even grossed out by it now… I look forward to adding it to ground beef dishes. That’s weird, I know. But for me, it’s like a badge of honor. I eat
tiny amounts of hidden liver like a champ! It’s right up there with giving birth without any drugs and piercing my daughter’s ears myself.
However, I need to clarify that I still don’t actually want to taste the liver. It needs to be hidden… that’s the whole idea behind making the cubes. You can add small amounts (or large, if you’re not a baby) of liver to heavily seasoned ground beef dishes and you don’t even have to taste it!
I can testify that liver cubes are virtually undetectable in the following recipes. Note: I only add 2 liver cubes.
NOTE: I would never, ever (in a million years never) eat feedlot liver. I am only recommending grass fed liver here.
What do you think? Think this might work for you?