Would there be any nutritional benefit in adding beef liver to the crock pot when making beef bone broth? I don't plan on eating the liver, I just want to consume the broth. I'm wondering if the minerals from the liver will get into broth like the nutrients from the bones when cooked on low for 24 hours. Has anyone done this?
I don't have a nutrition recommendation, but Julia Child always said that liver will make broths and gravies bitter (just for information's sake).
SLow cooked liver just doesn't sound good to me. If it's seared and added at the last minute, that's better. I remember fixing a batch of tripe with chicken liver that way. Added texture, believe it or not. Tasted great.
Quite simply I think you'll get the most benefit from eating your liver, otherwise you'll be losing all the great fat soluble vitamins (unless of course you use the fat from your broth, admittingly I discard most of it).
I put diced liver into my bone broth. If you don't mind the taste of liver, it's quite all right. Well, what I call bone broth is actually soup made with bone broth. I also put: diced stir fry beef and liver (not grass-fed); yuca; carrots; broccoli; zucchini; and butternut squash.
For my bone broth, I get about 2 lbs. of marrow bones (not grass fed) which I boil for about 2-3 hours with a cup of vinegar. I stop when the marrows come out and throw away the bones then.
Then I mix the bone broth base with the soup (the ratio is 1:8 broth to soup). Spray some salt, black pepper, and turmeric. When I'm ready to have a bowl of soup, I also add some Nori, more turmeric, and a tablespoon of Gold's beet horseradish (ingredients: salt, vinegar and grated beets). Sometimes I also put some kale and a tablespoon of EVOO, which gives the soup more richness, as if you would need it!
This has enabled me to bypass all nightshade spices like paprika, cayenne pepper, chili, and red pepper powder, all of which I would have thought I never could do away with. How fast our palette can change. (Also, I use yuca, not potatoes.) The resulting bone broth soup lasts for 1 to 1.5 weeks: by 2 weeks, you can smell something spoiling (but I used to still eat it anyway, hoping it was veggies not the meat).
The only thing I plan on changing is to get grass-fed marrow bones, diced meats and liver. Too hard to find now and I don't order enough for mail order. The Whole Foods in my area only sell grass-fed ground beef and some cuts. Too much work to dice them.
Any time someone suggests overcooking liver, I'm reminded of the scene in LOTR when Samwise stews up the rabbit...
Gollum "What's it doing? You'll RUINS IT! STUPID FAT HOBBIT!"
(I am NOT suggesting you are stupid, fat, or a hobbit - or any combination thereof. If you are, it's purely coincidental :-) )
Followed by this gem (Was Gollum raw paleo?)
Gollum "Oh yes, we could! Spoiling nice fish! Give it to us raw, and wriggling! You keep nasty chips!"
Liver is best served with a pinkish center. Most of us who have bad childhood memories of gritty, rubbery, bitter liver and onions, was not due to eating bad liver, but having mothers that cooked it (and everything else, gymsock boiled cabbage anyone?), way too long. A better way to sneak liver into your food is to grind up about 4oz of liver into a pound of beef and make a heavily seasoned dish like chili with it. OR, to do as you said, eat liverwurst or pate.
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