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.
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…
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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
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
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
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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.
Hi there.
I’m planning to make this lovely recipe. What do you think of soaking the liver in yogurt instead of milk/buttermilk? Would it work the same you think? I think my dad used to add yogurt to the pot when he used to cook it. I wish I had learnt from him while he was around. So sad that I took his great cooking skills for granted. Thank you for your advice. I drink dairy free mills due to lactose allergy so don’t usually have milk on hand. Many thanks.
Neetu
Hi Neetu – Thank you for your message! I’m glad to hear you’re planning to make the recipe. Soaking the liver in yogurt instead of milk or buttermilk should work well! Yogurt can add a nice tang and tenderness, and it’s a great option, especially since you have a lactose allergy. I’m sorry to hear about your dad, but it’s wonderful that you’re carrying on his cooking legacy by trying out recipes. If you have any other questions or need further advice, feel free to ask. Happy cooking, and best of luck with your dish!
Delicious and easy! My favorite beef liver recipe I’ve ever made.
Hello Isabel! I’m so glad you both loved this recipe! Thank you for sharing your wonderful feedback and review!
This is a great recipe. I make it again and again! It’s quick and easy and I knew about soaking the liver in milk to help keep it tender, but soaking it for two hours helps A LOT with the taste. I have tried it with both vegetable stock and wine and both work well. Thank you for giving us this great recipe!
Hello Naledi! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
How is this Venezuelan?
Hello Mortimer! This is the way we cook it in Venezuela, with tons of onion. We call it Higado Encebollado. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I made this recipe but only because I was looking for something different to do with liver. I prefer calves liver over beef, when I can get it. I always flour my liver and never soak in milk, and I usually pan fry it. I eat liver at least once a week like salmon, that’s why I was looking for a different kind of recipe. This one is awesome and I will make again.. my husband never liked liver the way his Mom could it, but he loved it my way and this way.
Hello Linda! It sounds like you nailed it! So glad you and your family enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know.
If you don’t have cast iron, will a regular skillet work?
Hello Bre! Yes, you can use any skillet you have. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I hardly ever write comments on stuff in the internet, but this recipe is so good I felt like I had to. It tastes amazing, it’s not only a way to make livers more edible, but also an absolutelly delicious dish overall, plus it’s easy to prepare!
Hello Gustavo! Sounds like you nailed it! Thanks so much for trying my recipe and for taking the time to come back and let me know.
Hi!
Just finished and it was very good. The buttermilk soak is a good idea either way; made it more mild in general. I did 2 things differently from the recipe on accident. First, I used garlic infused oil because I was out of garlic. IKR? Second, I soaked the liver in home made butter milk because I got a late start yesterday. I’ll definitely use this recipe again. Super easy and tasty.
Hello Howard! Sounds like you nailed it. Thanks so much for your feedback and for trying my recipe.
Hi!!! Beef liver is an excellent source of vitamin b12. As I am suffering from b12 deficiency, your recipe suits me well. Our Indian dishes are quite spicy. Can we add something (like juices) other than wine? I don’t consume alcohol…
Hello Muhammad! Yes, you can substitute the wine for beef, chicken, or vegetable broth. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
What kind of white wine do you recommend?
Hello Allen! You can use any good white wine you have handy. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
They sell nonalcoholic wine you can buy, a bit pricey, but worth the sub?
Hello Ashley! I honestly haven’t tried that yet to advise. But you can use chicken or beef broth if you prefer. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
i Maya, My husband is a big fan of liver and onions… I have never quite made him really great L and O until tonight.. Usually I am not a big fan… but this recipe is GREAT !!! He was very impressed and so was I..
Thanks so much,
Linda
Hello Linda! I’m delighted to hear that everybody enjoyed it so much. Thanks so much for trying my recipe and for taking the time to come back and let me know!