Ingredients:

  • 2 cups beef bone broth
  • 2 tbsp butter
  • 1 tbsp apple cider vinegar
  • 1 lb beef liver, trimmed and diced
  • 1 lb carrots, peeled and chopped
  • 1 lb parsnips, peeled and chopped
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 cup heavy cream
  • 2 tbsp beef tallow
  • 1 sprig fresh thyme

Instructions:

  1. Combine the beef bone broth and apple cider vinegar in a small pot. Bring to a rapid boil and reduce by half until the liquid becomes syrupy and mahogany colored.
  2. Steam or boil the carrots and parsnips until fork tender (approximately 15-20 minutes). Drain thoroughly.
  3. Heat beef tallow in a cast iron skillet over medium high heat. Add the diced liver in a single layer and sear for 2-3 minutes per side until a brown crust forms but the center remains slightly pink.
  4. Transfer the seared liver to a plate to rest for 2 minutes.
  5. Place the cooked root vegetables and the reduced broth into a food processor.
  6. Add the butter and heavy cream.
  7. Pulse until smooth. Look for a silky, uniform texture without any large lumps of vegetable.
  8. Fold in the seared liver and fresh thyme. Do not over process the liver, or the mash will lose its texture.
  9. Season with sea salt and black pepper.