Beef Liver with Caramelized Peaches and Onion Compote

Beef Liver with Caramelized Peaches and Onion Compote
375 g beef liver sliced 
¼ cup apple cider vinegar to marinate liver 
2 tsp arrowroot flour 
½ tsp Himalayan or unrefined sea salt 
½ tsp freshly cracked black pepper 
2-3 tbsp coconut oil to pan fry 
2 large onions sliced 
Ingredients for Peach Compote
2 ripe peaches diced 
2-3 tbsp fresh ginger grated 
¼ tsp Himalayan or unrefined sea salt 
½ tsp freshly cracked black pepper 
2 sprigs fresh rosemary chopped 
2 tbsp white wine vinegar 
1/4 cup water 
  • In a non-reactive sealable container, marinate the beef liver in apple cider vinegar for at least 8 hours (or up to 24 hours). 
  • Rinse the beef liver slices under cold running water and pat them real dry. 
  • In a shallow bowl or plate, combine the arrowroot flour, salt and pepper. Mix thoroughly with a fork or whisk until very well combined. 
  • Dredge the liver slices in the arrowroot mixture and shake well to remove any excess. Set aside in a plate. 
  • Place a heavy bottomed skillet (cast iron preferred) with one or two tablespoons of coconut oil to heat over high heat. 
  • When the pan is really nice an hot, add the liver slices and sear for about 45 seconds to one minute per side, just long enough for them to get a beautiful dark brown and crispy exterior. You might have to work in batches, depending on the size of your skillet. 
  • Remove the liver to a plate, cover loosely to keep it warm while you work on the onion and peaches compote. 
  • Put your skillet back over the heat source and lower heat to medium-high; add another tablespoon or so of coconut oil and throw the sliced onions right in. 
  • Let the onions caramelize for about 10 minutes, stirring occasionally. When the onions have taken a nice golden coloration, add the peaches, ginger, rosemary, salt, pepper, vinegar and water. Continue cooking for 2-3 minutes, until the peaches become soft and creamy and the liquid is completely evaporated. 
  • Kill the heat and place liver slices on top of the compote. Cover loosely and let sit for about 5 minutes just to warm up the liver and allow all the flavors to mingle happily. 
  • Serve with your choice of side. 
Sourced by The Healthy Foodie 


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