Barbecued Beef Liver

Barbecued Beef Liver


"Beef liver simmered in a sweet and tangy sauce will tempt the picky eaters in your family! Even our teenagers like this. Double the sauce ingredients if you wish to have extra to pour over noodles or rice."

Ingredients 40 m {{adjustedServings}} servings 221 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 221 kcal
  • 11%
  • Fat:
  • 6.8 g
  • 11%
  • Carbs:
  • 19.7g
  • 6%
  • Protein:
  • 19.8 g
  • 40%
  • Cholesterol:
  • 270 mg
  • 90%
  • Sodium:
  • 556 mg
  • 22%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. In a resealable plastic bag, mix the flour, salt, and pepper. Place the liver slices into the bag one at a time, seal, and toss to coat.
  2. In a bowl, mix the water, ketchup, brown sugar, vinegar, Worcestershire sauce, and garlic powder.
  3. Heat the oil in a skillet over medium heat. Brown the liver slices on both sides. Pour the sauce mixture over the liver. Bring to a boil, reduce heat, and simmer 20 minutes, until liver is tender.
Tips & Tricks
Beef Medallions with Fresh Horseradish Sauce

A sweet tomato salad with seared beef and a creamy, aromatic horseradish sauce.

Slow-Braised Beef and Cherry Tomato Sauce

Watch Chef John prepare a sensational long-simmering meat sauce.

Rate recipe

Your rating


Reviews 43

  1. 55 Ratings


I just want to say you are a life savor! I HATE liver with a passion. I was diagnosed with very low iron because of a surgery that I am to be having. I went passed 6 wks no luck still low. I have 4 wks to get my hemoglobin to 12 its at 11.3. I am now eatting liver twice a day. This recipe is the bomb!!!! The liver taste is gone. I eat it likes its hamburger. I did add some hot peppers and mushrooms but other than that it was perfect. Do you know that even my 7 year old asked for seconds. I may just like liver now...well with this recipe anyways.


This recipe was a big surprise. I like liver, but not a liver lover. Thought I would try this once. Cooked two lbs. of liver, my husband and I had two meals of it and nothing left. I even went back for seconds. We always eat the standard liver and onions but now this will certainly be right there too. Thanks.


I used chicken liver instead of beef liver and didn't flour the pieces before frying in oil. I added salt, pepper, onion, oregano, parsley and paprika to the pan while frying. I substituted about 10 ounces of tomato sauce and 2 spoons of tomato paste in place of the water and ketchup. I served it with plain white rice and it was fantastic.