Amy Myers, M.D. is a functional medicine physician, trained and certified by The Institute of Functional Medicine. Dr. Myers earned her Doctor of Medicine (M.D.) at the LSU Health Science Center, and completed her Emergency Medicine residency at the University of Maryland Medical Center.
Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD®.
This recipe for Organic Beef Liver with Rosemary is a delicious way to get some extra B-vitamins in your diet. Many people don’t even consider beef liver an option for dinner because just the sound of it is slightly unappealing. However, I hope to change that! Beef liver is delicious, nutritious, and you’re using more parts of the animal so that nothing goes to waste.
This simple recipe seasons beef liver to perfection! You can really use whatever seasonings you desire, whether that be rosemary, parsley, or even just a simple cracked pepper and sea salt rub. Make sure the liver is organic, to optimize your health in as many ways as possible.
Organic Beef Liver with Bacon and Rosemary
Organic Beef Liver with Bacon and Rosemary
Ingredients
Ingredients
- 8 236.592 floz mL beef liver
- 10 10 pieces nitrate-free bacon
- 2 9.858 tsp mL rosemary
Instructions
Instructions
- Heat iron skillet over medium heat. Add five pieces of bacon to bottom.
- Top with liver and cover liver with remaining five pieces of bacon.
- Sprinkle 1 teaspoon rosemary on top. Let cook for about 5 minutes, then flip.
- Add remaining rosemary and let cook for another 5 minutes.
- Flip again and let cook for another 1-3 minutes until liver is cooked through. Serve hot.
