Liver fails in home kitchens for one reason: it gets overcooked. Treat it like a steak, sear it fast in a hot pan and pull it while still pink, and liver with onions becomes a weeknight favourite.
Ingredients (serves 4)
- 600 g (1 1/3 lb) calf or beef liver, sliced 1 cm thick, membranes removed
- 250 ml (1 cup) milk, for soaking (optional)
- 2 large onions, sliced
- 45 ml (3 tbsp) beef tallow or lard
- Flour for dusting
- 15 ml (1 tbsp) cider or balsamic vinegar
- Salt, pepper, fresh parsley
Method
- Soak the liver slices in milk for 30 to 60 minutes if you find the taste strong. Pat very dry.
- Melt half the tallow in a wide pan and cook the onions slowly, 15 to 20 minutes, until soft and golden. Set aside.
- Dust the liver lightly with flour, salt and pepper. Add the remaining tallow, heat until shimmering, and sear the slices 2 minutes per side. The inside should stay rosy.
- Return the onions to the pan, add the vinegar, toss for 30 seconds and serve with parsley.
Serve with mashed potatoes or buttered green beans. Calf liver is milder; grass-fed beef liver is deeper in flavour and the most nutrient-dense cut on the animal.
From Rise Nutrition
Try it for 30 days.
Freeze-dried beef liver, one ingredient, made in Canada. Ships from Canada · Free shipping over $45 · 30-day money-back.
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