Chef Mashama Bailey’s Beef Liver and Grits Recipe
Written by MasterClass
Last updated: Jan 29, 2024 • 2 min read
Beef liver and grits is a homey, hearty dish that Chef Bailey enjoyed growing up. The classic pairing features a cut of liver that’s dusted with flour, then seared and served with sautéed onions over grits.
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What Is Beef Liver?
Beef liver is a type of offal (organ meat) that comes from a cow. Like chicken liver, beef liver is high in protein and vitamin A. It has a mineral flavor that is well balanced by sweet caramelized onions. Liver and onions is a classic comfort food typically served with a pan sauce or gravy and grits or mashed potatoes.
What Are Grits?
Grits are a type of cornmeal, or ground corn kernels, first eaten by Native Americans and later popularized in the American South. The term grits describes both the uncooked ground corn and a type of porridge made from cornmeal. For this recipe, you can use stone-ground yellow grits or milder white grits. Simmering for a full forty-five minutes ensures that the grits will be tender and flavorful.
Chef Mashama Bailey’s Beef Liver and Grits Recipe
makes
prep time
20 mintotal time
1 hr 5 mincook time
45 minIngredients
For the grits:
For the beef liver:
For the onion pan sauce:
- 1
Make the grits. In a 4-quart saucepan with a lid, season the water generously with salt and bring to a boil.
- 2
Add the heavy cream to the pot, and when the liquid begins to boil (not before), stir in the grits.
- 3
Reduce the heat and simmer for about 45 minutes.
- 4
After 45 minutes, add the butter to the grits and stir.
- 5
Meanwhile, prepare the beef liver. While the grits cook, heat the oil in a cast-iron pan over medium heat.
- 6
Season the beef liver with salt and pepper, and then dredge it in flour.
- 7
Sear the beef liver in the cast-iron pan for about 8 minutes, then remove it from the pan and place it on a plate lined with paper towels.
- 8
Make the onion pan sauce. Without wiping down the cast-iron pan, add the julienned onion and cook until it is translucent.
- 9
Deglaze the skillet with chicken stock for 2 minutes and reduce the heat to medium.
- 10
Cook until the liquid coats the back of a spoon without running off quickly, about 25 minutes.
- 11
Stir in the Charleston Hot powder and butter.
- 12
Plate the dish by spooning a portion of grits onto the plate and placing the beef liver on top. Finish with a drizzle of the onion pan sauce.
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