This Venezuelan Beef Liver and Onions is super flavorful and easy to make! Be a culinary adventurer and open your senses to this nutritional powerhouse meal. Plus, it’s a fabulous alternative to your usual dinner rotation and budget-friendly.
Traditional Venezuelan Beef Liver and Onions Recipe
I know what you are thinking: What?? Liver and Onions???
To celebrate Hispanic Heritage Month September 15 through October 15, I would love to highlight a recipe that my mom made during my entire childhood, at least once a month, Venezuelan Beef Liver and Onions.
To be honest, it wasn’t my favorite meal, but I enjoyed it. The taste of the liver could be a bit overwhelming, but I think the garlic, onions, and wine really make a difference.
Liver and Onions dish is definitely an acquired taste but, in my opinion, it is worth giving it a try.
It’s been a while since I cooked beef liver and onions and let me tell you … It was good. Actually, really good. Much better than I remember it.
Venezuelan Beef Liver and Onions Ingredients
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
You’ll need:
- Milk or buttermilk: This will help to reduce the meat smell and tenderize it. If possible, do not skip this step.
- Olive oil
- Garlic
- Beef Liver: I like to use Rumba® Meats Liver because it comes nicely packed and fresh.
- Salt and black pepper
- Butter
- Onions
- White wine: To keep this dish alcohol-free, substitute wine for chicken stock.
- Fresh parsley: For garnishing, it’s totally optional.
How To Make Venezuelan Beef Liver And Onions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Soak liver in milk or buttermilk to reduce the strong taste of the meat.
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2 – Heat a large cast-iron skillet over medium-high heat, cook garlic and liver until browned on both sides. Season with salt and pepper to taste. Cook thoroughly, until meat reaches an internal temperature of 160° F. Remove the liver from the skillet with a slotted spoon.
3 – Add more oil and butter to the same skillet. Add onions and sauté until translucent and fragrant.
4 – Add the liver back to the skillet and add the wine. Let the wine reduce for 2 – 3 minutes.
5 – Sprinkle with fresh parsley and serve hot with rice, mashed potatoes, or veggies.
TIPS AND TRICKS TO COOK LIVER
To reduce the strong taste of the meat, place liver in a bowl or a Ziploc bag, and cover with milk and refrigerate. Let it soak up to 2 hours.
Do not overcook it.
To add more flavor, season the liver with cumin and/or paprika. You can also add cayenne pepper if you like the heat.
If desired, use the pan drippings to make a gravy. Just add 1- 2 tablespoons of flour to the drippings. Cook the flour briefly for 1 -2 minutes, stirring constantly, then add 1 cup of beef stock for each tablespoon of flour. Cook and stir until thickened. Serve over liver and onions.
Frequently Asked Questions
Beef liver has an earthy flavor, that is slightly sweet and bitter. If you soak it in milk prior to cooking, it removes much of the bitter taste.
Soaking the liver in milk or buttermilk is highly recommended because it helps to remove much of the bitter taste and tenderize the meat.
Soak it for at least 2 hours in milk or buttermilk prior to cooking.
Storing Instructions
Store leftovers covered in the refrigerator for up to 3 days.
How To Serve Beef Liver And Onions?
At home, we always serve liver and onions with white rice and plantains. However, this dish will be great with mashed potatoes, quinoa, and/or roasted veggies too.
More Venezuelan Recipes You’ll Love!
- Venezuelan Mondongo Soup [recipe+video]
- Easy Venezuelan Sancocho
- Venezuelan Lengua en Salsa
- Instant Pot Venezuelan Oxtail Soup [Sopa de Rabo][Video]
- Venezuelan Asado Negro
- Venezuelan Pabellon Bowl [Video]
- Eggless Venezuelan Tequeños
- Venezuelan Flan Quesillo
- more recipes…
Venezuelan Beef Liver and Onions
Equipment
Ingredients
- 2 cups (480 ml) milk or buttermilk (optional)
- 3 tablespoons (45 ml) olive oil
- 3 garlic cloves, minced
- 1 ½ lb (680 gr) beef liver, sliced into strips
- Salt and black pepper to taste
- 1 tablespoon (14 gr) butter
- 3 onions, thinly sliced
- ½ cup (120 ml) white wine
- Fresh parsley, chopped
Instructions
- To reduce the strong taste of the meat place liver in a bowl, or a Ziploc bag, and cover with milk, or buttermilk, and refrigerate. Let it soak up to 2 hours. Then remove the liver from the liquid and pat dry. This step is optional but highly recommended If you are not used to the taste of the liver.
- Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons of oil. Add garlic and sauté until fragrant, stirring constantly to avoid burning, about 1 – 2 minutes. Add the liver strips, working in batches if necessary, and fry until browned on both sides. Season with salt and pepper to taste. Cook liver until reaches an internal temperature of 160°F. Remove the liver from the skillet with a slotted spoon. Set aside on a plate or bowl.
- Add the remaining tablespoon of oil and the butter to the same skillet. Add onions and sauté until translucent and fragrant. Add the liver back to the skillet and add the wine. Let the wine reduce for 2 – 3 minutes.
- Sprinkle with fresh parsley and serve hot with rice, mashed potatoes or veggies.
Video
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
This is a sponsored post written by me on behalf of Rumba® Meats. All opinions are entirely my own.
Recipe originally posted in February 2018, video, and more tips added in September 2020.
