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Classic Beef Liver and Onions

Sun, 28 November 2021

Classic Beef Liver and Onions

Classic Beef Liver and Onions

(serves 2-3)         

                            

ingredients:

450-500g Beef liver or preferably Calves liver (Lambs liver can also be used)       

1 litre Milk            

Plain flour, for dusting       

Salt       

Pepper

1 tsp. Grated Nutmeg        

1 tsp. Garlic Powder

50ml Olive Oil

 

For the onions:    

2 Onions sliced or 1 cup baby onions            

25ml Olive Oil     

             

For the sauce:

2 Knobs butter    

2 tbsp Green Pepper Corns             

1 tsp. English Mustard       

2 Sprigs of fresh Oregano 

2 Sprigs of fresh Thyme    

15ml Brandy        

250ml Beef or chicken stock (reduced by half to concentrate flavour)      

125ml Double Cream        

                            

                            

method:

1.  In your widest thick bottomed pot or thick bottomed pan, sauté your onions with oil until caramelised and translucent. Drain and set aside.             

2.  Remove the outer thin film of membrane around the liver (you can get your butcher to do this) and cut the liver on the bias into 5-7cm slices.              

3.  Place in a medium deep dish and cover with milk. Allow to marinate for a few hours, preferably overnight. This will tenderise the liver and draw out impurities

4.  Season the flour lightly with salt, pepper, garlic powder and nutmeg, 

5.  Remove the liver from the milk and pat dry excess milk, then dust them in flour, shaking off any excess flour.           

6.  In the same pot, on a medium high heat with a really good lug of oil, fry off the livers, making sure they’re not touching each other. Fry until nicely golden on both sides, this should not take long and you want the meat to be pink inside so do not over cook it; treat it more like a steak!           

7.  Remove the livers as they are done and place on kitchen towel on a baking tray and set aside. Drain the excess oil.        

8.  In the same pan/pot, add the butter, peppercorns, English mustard and fry for a minute or two, stirring all the time. Deglaze and flambe with the brandy. 

9.  Add the caramelised onions and heat through. Add the reduced stock and cream and bring to a simmer. Cook until starting to thicken.         

10.  Return the liver to the sauce just to heat and serve on mashed potato immediately.             

                            

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