Nutrient-Dense & Delicious Ground Beef
As a mom, I’m always looking for ways to get liver into my family. After reading an article written by my nutrition hero, Chris Masterjohn, I learned about the importance of balancing the animal products in our diets between muscle meats, organ meat, and gelatin-rich broth to promote healthy aging and vibrant health.
Beef from grass-fed cows is leaner, richer in omgea-3s, contains higher levels of CLA (conjugated linoleic acid), and has reduced level of toxins from GMO feed. Liver is a nutrient-powerhouse, offering vitamins A, D, E, K, B12 and folic acid (read more about liver’s benefit’s here) and we try to consume it weekly in my home. Unfortunately, liver is an acquired taste for many people—my own son and husband included! So what’s a foodie mom to do? Using spices and pastured beef, I was able to transform a “good-for-you” lackluster food into a “please-give-me-more-this-is-delicious!” food. I hope you find it as tasty as we do.
- 2-1/2 lb. of grass-fed ground beef (I get mine HERE)
- 1 lb. of pastured OR organic ground chicken liver (I get mine HERE)
- 3 -1/2 servings of my Breakfast Sausage Spice Mix (recipe)
- cooking fat of your choice (coconut oil, pastured lard/tallow, bacon fat, etc.)
- 3/4 t. cardamom
- grass-fed butter (optional)
- juice from 1 lemon
The morning of, or the night before you make this meal, soak the ground liver in lemon juice for at least 8 hours (I have done as much as 12).
- Remove the liver and discard the lemon juice.
- Add beef, liver, and spices to a large mixing bowl and mix thoroughly (I use gloved hands).
- Heat up the stainless steel skillet, add a 2-3 tablespoons of a cooking fat and allow to melt.
- Cook mixture on medium-high heat until done.
- Optional—Add 1-2 tablespoons of butter to the pan and mix well.
- Taste and adjust spices as necessary.
Once cooled, I pack into 3/4 lb. servings and store overnight in the fridge before transferring to the freezer.
I use the meat primarily for tacos and enchiladas, but it is tasty over mashed potatoes, with rice, and even by itself hot from the pan!
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