Global
Seared Liver & Bone Marrow
Seared beef liver paired with roasted bone marrow for maximum nutrition
~25 mintotal135 kcalper serving20g protein3g carbs5g fat
Ingredients
- 100 g Beef liver
- 1 Marrow bone
Cooking Steps
Preheat the oven to 220C (430F). Place the marrow bone cut-side up on a baking tray and roast for 15-20 minutes, until the marrow is soft and bubbling at the edges.
Meanwhile, pat the liver dry with paper towel.
Heat a frying pan over medium-high heat with a little of the rendered marrow fat, or a small knob of butter.
Sear the liver for 1-2 minutes per side, until browned outside and still a little pink in the centre.
Plate the seared liver alongside the roasted marrow bone and serve immediately.
Plant & Growing Tips
Parsley
- Not in the recipe, but grow it for a fresh garnish to cut the richness of the dish. Sow seeds in partial shade and consistently moist soil, as germination can be slow.
- It thrives in containers, especially the flat-leaf varieties, making it suitable for a kitchen windowsill.
- Provide rich, well-draining soil for best growth.
Arugula
- Not in the recipe, but grow it for a peppery side salad to accompany the rich flavors. Direct sow seeds in full sun to partial shade in early spring or fall.
- Arugula grows quickly and is suitable for containers or small garden spaces.
- Keep the soil consistently moist to prevent leaves from becoming too bitter or bolting prematurely.
Natural Pest Control
- Use neem oil spray as a natural deterrent for aphids on both parsley and arugula.
- Cover young arugula plants with floating row covers to protect them from flea beetles.
- Hand-pick slugs and snails from parsley, especially in damp conditions.
Harvest
Parsley
- Snip outer stalks from the base of the plant using sharp scissors, leaving inner stalks to grow.
- Regular harvesting encourages a bushier plant and prevents bolting.
- If allowed to flower, the leaves may become bitter, so pick before flowers appear.
Arugula
- Harvest outer leaves when they are 3-6 inches long for a cut-and-come-again approach, or harvest the entire plant at once.
- Pick younger leaves for a milder flavor; older leaves will be more peppery.
- Harvest frequently to encourage new growth and prevent the plant from bolting in hot weather, which makes leaves bitter.
