Traditional Venezuelan Beef Liver and Onions Recipe
I know what you are thinking: What?? Liver and Onions??? To celebrate Hispanic Heritage Month September 15 through October 15, I would love to highlight a recipe that my mom made during my entire childhood, at least once a month, Venezuelan Beef Liver and Onions. To be honest, it wasn’t my favorite meal, but I enjoyed it. The taste of the liver could be a bit overwhelming, but I think the garlic, onions, and wine really make a difference. Liver and Onions dish is definitely an acquired taste but, in my opinion, it is worth giving it a try. It’s been a while since I cooked beef liver and onions and let me tell you … It was good. Actually, really good. Much better than I remember it.
Venezuelan Beef Liver and Onions Ingredients
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). You’ll need:
Milk or buttermilk: This will help to reduce the meat smell and tenderize it. If possible, do not skip this step.Olive oilGarlicBeef Liver: I like to use Rumba® Meats Liver because it comes nicely packed and fresh. Salt and black pepperButterOnionsWhite wine: To keep this dish alcohol-free, substitute wine for chicken stock. Fresh parsley: For garnishing, it’s totally optional.
How To Make Venezuelan Beef Liver And Onions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). 1 – Soak liver in milk or buttermilk to reduce the strong taste of the meat. 2 – Heat a large cast-iron skillet over medium-high heat, cook garlic and liver until browned on both sides. Season with salt and pepper to taste. Cook thoroughly, until meat reaches an internal temperature of 160° F. Remove the liver from the skillet with a slotted spoon. 3 – Add more oil and butter to the same skillet. Add onions and sauté until translucent and fragrant. 4 – Add the liver back to the skillet and add the wine. Let the wine reduce for 2 – 3 minutes. 5 – Sprinkle with fresh parsley and serve hot with rice, mashed potatoes, or veggies.
How To Serve Beef Liver And Onions?
At home, we always serve liver and onions with white rice and plantains. However, this dish will be great with mashed potatoes, quinoa, and/or roasted veggies too. Do not overcook it. To add more flavor, season the liver with cumin and/or paprika. You can also add cayenne pepper if you like the heat. If desired, use the pan drippings to make a gravy. Just add 1- 2 tablespoons of flour to the drippings. Cook the flour briefly for 1 -2 minutes, stirring constantly, then add 1 cup of beef stock for each tablespoon of flour. Cook and stir until thickened. Serve over liver and onions.
More Venezuelan Recipes You’ll Love!
Venezuelan Mondongo Soup [recipe+video]Easy Venezuelan SancochoVenezuelan Lengua en SalsaInstant Pot Venezuelan Oxtail Soup [Sopa de Rabo][Video]Venezuelan Asado NegroVenezuelan Pabellon Bowl [Video]Eggless Venezuelan TequeñosVenezuelan Flan Quesillomore recipes…
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. This is a sponsored post written by me on behalf of Rumba® Meats. All opinions are entirely my own. Recipe originally posted in February 2018, video, and more tips added in September 2020.
