Grass-fed Beef Organs Recipe

Rinse organs under cold water. Pat dry with paper towels.

Trim connective tissue and any discolored areas from liver, heart, and kidney. Slice liver into 1/4–1/2 inch strips. Slice heart into 1/4–1/2 inch strips or small dice. If kidneys are whole, halve and remove white core and any membrane, then slice thinly.

Soak liver in a bowl with 1 cup of cold water and 1 tablespoon lemon juice for 15 minutes to gently draw out strong iron flavor, then drain and pat dry. (Optional: soak in milk or diluted apple cider vinegar for 30 minutes instead.)

Heat a large skillet over medium heat. Add olive oil and 1 tablespoon butter/ghee. When hot, add diced onion, carrot and celery. Sauté 5–7 minutes until softened and translucent.

Add minced garlic and dried thyme. Cook 30–60 seconds until fragrant, stirring to avoid burning.

Push aromatics to the side of the skillet. Increase heat to medium-high and add remaining 1 tablespoon butter/ghee. Add heart and kidney slices first in a single layer (if pan is crowded, do in batches). Sear 1–2 minutes per side until browned but not overcooked. Remove to a plate and keep warm.

Add liver slices to the hot pan in a single layer. Sear 45 seconds to 1 minute per side—liver cooks quickly; aim for just cooked through but still tender (slightly pink inside). Remove and combine with heart and kidney on the plate.

Lower heat to medium. If using wine, add the 2 tablespoons now to deglaze, scraping brown bits from the pan with a wooden spoon; let reduce 1–2 minutes. If not using wine, add 2 tablespoons beef stock and scrape.

Add remaining beef stock (about 1 cup). Stir, bring to a gentle simmer, and cook 2–3 minutes to reduce slightly and concentrate flavor.

Return seared organs to the pan, spoon sauce over them, and simmer 1 minute to reheat through. Do not overcook—the organs should be tender.

Stir in fresh lemon juice, remaining butter if desired, chopped parsley, and adjust seasoning with salt and pepper to taste.

Plate the organ mix over a bed of microgreens or baby spinach if using. Top with a soft-cooked egg per serving, sprinkle extra parsley, and finish with a grind of black pepper.

Serve immediately. Store any leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently on low to avoid toughening.