Beef Liver Mash

Ingredients

• 150g beef liver
• 4-5 tbsp water (for blending)
• 100ml milk (optional, for soaking only — discard after soaking)

Method

1. 01

   Trim beef liver, removing any sinew or connective tissue. Cut into small, thin slices.

2. 02

   Optionally soak liver slices in milk for 30 minutes to reduce the strong flavour, then drain and pat dry.

3. 03

   Heat a pan over medium heat and cook liver slices for 3–4 minutes per side until fully cooked through with no pink inside.

4. 04

   Allow to cool slightly, then transfer to a blender or food processor.

5. 05

   Add 4–5 tablespoons of water and blend or mash to desired consistency — smooth for younger babies, slightly textured for older ones.

How to offer

Serve a small portion (1–2 teaspoons) warm on a spoon. Limit to once or twice per week as liver is very nutrient-dense and high in vitamin A.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Freeze for up to 1 month.