Chickpea Crusted Beef Liver and Onions

Served with a Charred Broccoli & Crispy Beef Tongue Salad

Photography By Brett Smith | August 31, 2017

Ingredients

For the tongue (make ahead):
  • 1 beef tongue
  • 2 quarts beef or vegetable stock
  • 1 onion, diced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 4 sprigs of thyme
  • 1 bay leaf
For the dressing (makes extra):
  • ½ cup tahini
  • ½ cup warm water
  • Juice of 2 Lemons
  • 1 garlic clove, finely minced
  • Salt, pepper to taste
  • Hot sauce to taste
For the salad:
  • 2 heads of broccoli
  • Olive oil
  • Salt and pepper
  • ¼ cup Tahini Dressing
  • 2 tablespoons Italian Parsley
  • 10 radishes, thinly sliced
  • 2 tablespoons sesame seeds, toasted
  • Additional salt, pepper to taste
For the Liver and Onions:
  • 1 lb grass-fed beef liver, cut into 4-ounce slices
  • 1 cup whole milk
  • Salt, pepper
  • 2 cups chickpea crumbs (alternatively use Italian or panko crumbs)
  • 1 stick butter (from grass-fed cows)
  • 2 yellow onions, sliced into rings

Preparation

Slow poach the beef tongue ahead of time. An easy way to do it is to put all the ingredients into a slow cooker and cook on high for 1 hour, followed by low for 7 hours. Cool the tongue in the cooking liquid. Reserve liquid for another use. The tongue needs to be carefully peeled of its outer membrane after poaching before dicing or slicing.

Make the tahini dressing ahead of time. Combine all ingredients in a blender and blend until creamy. Adjust with water or lemon juice as desired.

Soak slices of beef liver in milk 3-4 hours before cooking. This removes impurities and makes the liver less bitter.

Preheat oven to 450 degrees.

Prepare the broccoli by separating into florets, leaving as much of the stem attached as possible. (The stem is delicious!) Toss with olive oil, salt and pepper and bake at 450 degrees until browned and tender, approximately 25 minutes.

While the broccoli is in the oven, drain the liver. Season liberally with salt and pepper, and coat both sides with the chickpea breadcrumbs. Set aside.

Melt stick of butter over medium high heat. Cook onions until lightly caramelized and soft. Remove the onions from the pan.

Brown the liver on both sides in the reserved butter for 3-4 minutes per side until crispy. Remove from pan onto plates and top with onions and some of the browned butter.

Return pan to medium high heat and lightly crisp some diced beef tongue.

In a mixing bowl, combine the cooked broccoli with beef tongue and remaining salad ingredients and serve on the side of the liver and onions.

Enjoy!

Note: Beef tongue adds zing to the broccoli salad, but the salad also works well without it.

About this recipe

MURPH & TURF

We couldn’t resist. During our interview, gubernatorial candidate Phil Murphy mentioned that he loves liver, beef tongue and broccoli— ingredients most people dislike. So we gave our friends at Fossil Farms a challenge: Create a dinner combining all three.

Fossil Farms, a gourmet retailer and wholesaler in Boonton that specializes in humanely raised meats, not only designed a meal in remarkably short order, but did so with fl ourish. Bon appetit, Murphy.

FOSSIL FARMS KITCHEN & MARKET
81 Fulton St., Boonton, NJ
973.917.3276 fossilfarms.com

Recipe courtesy of Brett Smith, culinary specialist at Fossil Farms, Boonton

Ingredients

For the tongue (make ahead):
  • 1 beef tongue
  • 2 quarts beef or vegetable stock
  • 1 onion, diced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 4 sprigs of thyme
  • 1 bay leaf
For the dressing (makes extra):
  • ½ cup tahini
  • ½ cup warm water
  • Juice of 2 Lemons
  • 1 garlic clove, finely minced
  • Salt, pepper to taste
  • Hot sauce to taste
For the salad:
  • 2 heads of broccoli
  • Olive oil
  • Salt and pepper
  • ¼ cup Tahini Dressing
  • 2 tablespoons Italian Parsley
  • 10 radishes, thinly sliced
  • 2 tablespoons sesame seeds, toasted
  • Additional salt, pepper to taste
For the Liver and Onions:
  • 1 lb grass-fed beef liver, cut into 4-ounce slices
  • 1 cup whole milk
  • Salt, pepper
  • 2 cups chickpea crumbs (alternatively use Italian or panko crumbs)
  • 1 stick butter (from grass-fed cows)
  • 2 yellow onions, sliced into rings
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