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Raw meat, egg yolks and liver offer a lot of health benefits. It has a variety of probiotics and enzymes, which are killed off when meat is cooked. It’s high in Vitamin B complex and omega-3 fatty acids. It’s very good for hormonal and reproductive health. Use only the highest quality meat, liver and eggs. Freeze meat and liver for at least 2 weeks.
Ingredients
- 1 pound pasture-raised, organic roughly ground beef
- 2 oz pasture-raised, organic finely chopped beef liver
- 2 pasture-raised, organic egg yolks
- 2 oz chopped anchovies with oil
- 1 oz capers
- 1 chopped red Vidalia onion (or couple shallots)
- 1 cubed fermented pickle
- unrefined sea salt, pepper
Instructions
- Mix everything together.
- Top with chive blossoms or finely chopped chives.
- Serve with organic whole grain sourdough rye bread and raw cultured butter.
- Good for breakfast, snack, lunch, appetizer or dinner.
Excellent recipe! Just happen to be enjoying my current serving of liver and egg yolks blended and slightly fermented, however your recipe is all the more appealing!
Thank you!
Fermented meat/organs are called high meat, I’m not quite ready for that yet!😊
But people with depression, etc it’s really helpful.
Good for microbiome diversity booster.
https://youtu.be/9HJdI_-8QuI
Do you offer any fermented (high) meat recipes?
Thanks for this recipe. Could you share advice on how to chop raw liver? I have tried with all the knives I have, which are a chef knife and a 6 inch knife….I can’t cut it effectively. I tired shredding raw liver with my bamix immersion blender with the knife blade, but it just got mired in the sinew. Any advice on how to finely chop raw liver, or chop it really at all?
I used scissors!
Mezzaluna would work well too!
Partially freeze raw liver before chopping or shaving into smaller pieces.
Great recipe! This will work nicely in my carnivore-ish diet.
Is the taste of the liver masked by the rest of the ingredients? This sounds good except I don’t like the taste of liver, but I know it’s good for you
Yes, small amount and chopped really fine.
Indeed Josh, the liver is of such a small percentage as compared to the beef, that the taste is completely masked.
Unfortunately I made this and the liver taste was still very noticeable 🙁 Maybe if you’re used to liver you wouldn’t notice it, but it was too much for me
There are hundreds of different species of roundworms and flatworms combined, some of which are highly resistant – during one life stage or another – to freezing temperatures. This recipe is not worth the risk. I have found no real proof that home freezing for two weeks kills parasites. The consequencs of getting parasites is quite devastating.
This was advice given to me by an official of the FDA. Sushi has to be frozen for 2 weeks. In any event, the liver formula has been a life-saver for some babies.
This looks just great!!!
Just a small question – when can you eat it? Does it have to ferment a few days?
Thanks!
No, you may (and should) eat this within a day or two of making it.