Ancestral Rhythms

🍽️ Beef Liver & Onions 🧅

Ingredients:

1 lb beef liver, sliced into thin strips
1 cup milk (for soaking)
Salt and pepper, to taste
½ cup flour
3 tbsp butter, divided
1 large onion, sliced
Fresh parsley, chopped, for garnish (optional)

Instructions:

Prep the Liver: Soak liver slices in milk for 20–30 minutes to reduce bitterness. Drain, rinse, and pat dry. Season with salt and pepper, then dredge in flour to coat.

Cook Onions: In a skillet, melt 1 tbsp butter over medium heat. Add onions and cook until caramelized, about 10 minutes. Remove and set aside.

Cook Liver: In the same skillet, add remaining butter. Place liver in the pan and cook for 2–3 minutes on each side, until browned and cooked through.

Combine: Add onions back to the skillet and heat through. Garnish with parsley if desired.

Notes:

Serve with mashed potatoes or rice for a hearty meal.
For extra flavor, add a splash of Worcestershire sauce while cooking the onions.

Prep Time: 10 mins | Cooking Time: 20 mins | Total Time: 30 mins | Servings: 4

🍽️ Beef Roast with Mashed Potatoes, Green Beans & Gravy 🍖

Ingredients:

For the Beef Roast:

3 lb beef roast (chuck or rump)
Salt and pepper, to taste
2 tbsp olive oil
1 onion, quartered
4 cloves garlic, minced
2 cups beef broth
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary

For the Mashed Potatoes:

2 lb potatoes, peeled and cubed
½ cup milk
4 tbsp butter
Salt and pepper, to taste

For the Green Beans:

1 lb green beans, trimmed
1 tbsp butter
Salt and pepper, to taste

For the Gravy:

Drippings from the beef roast
2 tbsp flour
1 cup beef broth

Instructions:

Beef Roast: Preheat oven to 350°F (175°C). Season the roast with salt and pepper. In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned, then add onion, garlic, beef broth, Worcestershire sauce, thyme, and rosemary. Cover and roast in the oven for 2–2.5 hours, or until tender.

Mashed Potatoes: Boil potatoes in salted water until tender, about 15–20 minutes. Drain and mash with milk, butter, salt, and pepper until smooth.

Green Beans: In a skillet, melt butter over medium heat, add green beans, and sauté until tender-crisp, about 5 minutes. Season with salt and pepper.

Gravy: After removing the roast from the pan, place the pan on the stovetop over medium heat. Whisk in flour to form a roux. Gradually add beef broth, whisking until thickened.

Serve the roast with mashed potatoes, green beans, and gravy drizzled over the top.

Notes:

Add a splash of red wine to the roast for extra depth of flavor.
For creamier potatoes, add a bit more butter or cream.

Prep Time: 15 mins | Cooking Time: 2 hrs 30 mins | Total Time: 2 hrs 45 mins | Servings: 6