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Balsamic beef liver

September 23, 2012

New news! I found a really easy, basic beef liver recipe that tastes good. I need new recipes involving liver often because I like to eat a pound or so of itonce a week for nutritional purposes, and regular liver and onions gets tiring pretty fast. Good thing there’s a balsamic version of the typical recipe.

Basically, after browning the onions and beef liver, balsamic vinegar is used to deglaze the pan. When it gets syrupy, throwing the liver and onions back in to coat is an easy last step. The tang and sweetness from the vinegar is more than enough to counter the strong beef liver taste, with which most people have issues. This is one of the easiest, most delicious recipes that is on my rotation of weekly livers.

Chicken livers also do nicely with this recipe. It’s even easier when using chicken livers that are sliced in half so that the two parts of the individual livers can cook more evenly.

3 Tbsp cooking fat (I use butter)
1 large onion
1 lb beef liver, sliced
2 Tbsp balsamic vinegar

(1) Slice onions and heat on medium-high heat with 1 Tbsp of cooking fat. Saute until the onion is translucent.
(2) Remove onion to a bowl and add the remaining cooking fat. Add beef liver and cook on medium-high heat until the sides begin to brown, about 4 minutes. Flip over and cook an additional 3 minutes, until no blood shows.
(3) Remove the liver to place with the onions and add balsamic vinegar. Scrape up the bits of liver on the bottom of the pan and let the liquid reduce until it is very syrupy.
(4) Add back the liver and onions and stir to coat, continuing to cook for another 2 minutes.
(5) Add salt and pepper to taste, if desired.


Dai Dai


From → Recipes

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