Grass-fed Beef Organs Recipe

Trim and soak (optional)

If you prefer a milder liver flavor, place the beef liver slices in a bowl and cover with 1 cup whole milk or buttermilk. Refrigerate for 30–60 minutes. Drain and pat dry with paper towels before proceeding.

Trim connective tissue, membranes and large blood vessels from the heart and kidney. Rinse organs under cold water and pat dry. Slice liver into 1/2-inch strips, heart into 1/2-inch cubes or thin slices, and kidney into 1/4-inch slices. Aim for uniform pieces so they cook evenly.

Peel and thinly slice the yellow onion. Mince the garlic. Peel and dice the carrot and chop the celery finely. Chop the parsley and strip thyme leaves from stems.

Heat a large skillet over medium-high heat. Add 1 tablespoon butter or ghee and 1 tablespoon olive oil. When the fat is shimmering and slightly smoking, add the heart pieces in a single layer. Sear without moving for 1.5–2 minutes to develop color, then stir and sear another 1–2 minutes until browned and nearly cooked through. Transfer heart to a plate and tent with foil.

Add the remaining 1 tablespoon butter to the skillet. Add the onion, carrot and celery. Cook, stirring occasionally, until softened and beginning to brown, about 4–5 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Increase heat to medium-high. Add kidney slices in a single layer and sear 1–2 minutes per side until browned but still slightly tender. Remove kidney and add to the plate with the heart.

Wipe the pan briefly if there is excessive residue, then return to medium-high heat. Add liver strips in a single layer. Sear for 1–1.5 minutes per side for medium doneness (liver should be slightly pink inside). Avoid overcooking liver to prevent toughness. Remove liver and combine with heart and kidney on the plate.

Reduce heat to medium. Deglaze the skillet with 1 tablespoon red wine (if using) or 2 tablespoons beef broth, scraping up browned bits with a wooden spoon. Add the remaining beef bone broth (about 1 cup) and bring to a gentle simmer.

Return the seared organs to the pan with any accumulated juices. Add thyme, half the parsley, salt and pepper. Simmer gently for 2–3 minutes so flavors meld and organs finish cooking through. Taste and adjust seasoning.

Finish the sauce by stirring in the remaining 1 tablespoon butter to enrich and slightly thicken the pan juices. Remove from heat. Squeeze the juice of half a lemon over the organs and stir to combine.

Sprinkle with remaining chopped parsley and serve immediately.

Serve warm as foundational health support: over steamed greens, cauliflower rice, mashed potatoes or alongside a vegetable medley. Store any leftovers in an airtight container in the refrigerator for up to 2 days; gently rewarm over low heat with a splash of broth to avoid overcooking.