Hairy Bikers Slow Cooker Liver and Onions

This rich, tender Hairy Bikers Slow Cooker Liver and Onions Recipe is made with sliced lamb’s liver, smoked bacon, and sweet onions, ready in just over four hours. The thick, savoury gravy bubbles up around the meat until it practically melts on the fork. I always make sure to have plenty of mashed potato on hand to soak up every drop.

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Why This Classic Works

Cooking liver can be tricky since it easily turns rubbery if rushed on the hob. I found that letting it gently braise in the slow cooker completely solves this problem.

The bacon adds a smoky depth that cuts through the metallic tang of the liver perfectly. Coating the meat in seasoned flour first thickens the gravy naturally as it cooks.

Hairy Bikers Slow Cooker Liver and Onions Recipe Ingredients

• 450g lamb’s liver, sliced
• 2 large onions, thinly sliced
• 150g smoked streaky bacon, chopped
• 2 tbsp plain flour
• 1 tbsp vegetable oil
• 400ml beef stock
• 1 tbsp tomato purée
• 1 tsp dried sage
• 1/2 tsp salt
• 1/2 tsp black pepper

How To Make Hairy Bikers Slow Cooker Liver and Onions Recipe

1. Coat the liver: Toss the sliced liver in plain flour seasoned with the salt and black pepper until evenly coated.
2. Fry the base: Heat the vegetable oil in a frying pan over a medium heat and fry the bacon and onions for five minutes until softened.
3. Transfer to cooker: Tip the soft onion and bacon mixture directly into your slow cooker.
4. Brown the meat: Briefly sear the floured liver in the same frying pan for one minute on each side, then place it over the onions.
5. Make the gravy: Pour the beef stock, tomato purée, and dried sage into the slow cooker, stirring gently to combine the liquids.
6. Slow cook: Cover and cook on low for four hours until the liver is completely tender and the gravy has thickened.

Recipe Tips

• Sear first: Browning the liver briefly adds depth to the gravy and stops the pieces from sticking together.
• Slice evenly: Keep your liver slices about half an inch thick so they all cook at the exact same rate.
• Don’t skip the flour: This is essential for thickening the stock into a rich, clinging sauce without needing cornflour later.

What To Serve With Liver And Onions

This dish begs for a large mound of buttery mashed potatoes to absorb the rich onion gravy. A side of seasonal greens like steamed cabbage or garden peas adds a fresh crunch to balance the heavy sauce.

How To Store

Keep leftover liver and onions in an airtight container in the fridge for up to three days. You can freeze this dish for up to two months, though the texture of the liver may become slightly softer upon reheating.

FAQs

Can I use beef liver instead of lamb?

Yes, beef liver works well but has a much stronger, more robust flavour than lamb. If you prefer a milder taste, stick to lamb or calves’ liver.

Do I have to soak the liver in milk?

Soaking liver in milk for thirty minutes before cooking helps draw out bitterness, but it is entirely optional. If you enjoy the natural flavour of liver, you can skip this step entirely.

Can I cook this on high?

You can cook it on high for about two to three hours if you are short on time. However, cooking on low yields the most tender results for offal.

Nutrition

• Calories: 320 kcal
• Total Fat: 14 g
• Saturated Fat: 5 g
• Cholesterol: 380 mg
• Sodium: 650 mg
• Total Carbohydrate: 18 g
• Protein: 28 g

Try More Recipes:

• Hairy Bikers Vegetarian Chilli Recipe
• Hairy Bikers Cullen Skink Recipe
• Hairy Bikers Christmas Pudding Vodka Recipe