Liver and Onions
Ingredients
- 600 gVeal liver (sliced 1cm thick)
- 3 pcYellow onion (thinly sliced)
- 2 tbspWheat flour (for dredging)
- 40 gUnsalted butter (cold)
- 1 tbspSunflower oil
- 1 tbspRed wine vinegar (for deglazing)
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
- 100 mlBeef stock (prepared)
- 1 tspWorcestershire sauce
Method
Seared calf's liver slices served over a bed of sweet, caramelized onions. A rich, glossy brown gravy coats the dish, smelling of browned butter and savory pan drippings.
- 1
Finely slice the onions. In a pan, heat the oil and a knob of butter. Sauté the onions over medium heat until they are well-colored and tender. They should be almost candied.
- 2
Season the liver slices with salt and pepper. Dredge them in flour to coat lightly, then tap to remove excess. The flour will create a thin crust and thicken the sauce later.
- 3
Push the onions to the edges of the pan. Add the remaining butter. When it sizzles, place the liver slices. Sear for 2 minutes per side. The meat should be golden on the outside and remain pink and tender in the center.
- 4
Remove the liver and keep warm. Deglaze the pan with the vinegar, beef broth, and Worcestershire sauce. Scrape the bits with a spatula. Let reduce until the sauce coats the back of a spoon. Return the liver for a moment to glaze it.
Frequently asked questions
How do you get this dish right?
- Do not salt the liver too early, as it draws out moisture and toughens the meat.
- The liver should feel soft when pressed; if it feels firm, it is overcooked and will become grainy.
How long does this dish keep?
Consume immediately. Reheated liver becomes tough and loses its delicate texture.
