Balsamic Beef Liver with Onions and Potatoes
Recipe Images
Ingredients
4 medium potatoes, cut into large cubes
4 medium red onions, quartered
4 tbsp. olive oil
2 finely chopped cloves of garlic
2 tsp. chopped rosemary
2 tbsp. balsamic vinegar
4 slices of thick sliced streaky bacon, each cut into four pieces
10 oz. beef or calves liver in large strips
1/2 glass red wine
1/2 cup beef stock
1 tsp. dijon mustard
1/2 tsp. dried thyme
Try this liver dish with a Mediterranean makeover. Offal has never tasted so good!
Directions
Parboil the potatoes for five minutes in a pot of water, then sauté in 2 tbsp olive oil, the garlic and rosemary for a few minutes before transferring to a oven preheated to 390F.
Fry the onions on a high heat in the remainder of the oil until they start to brown. Shake the pan, being carefully not to break them up too much. Add half the balsamic vinegar and continue to fry until it has evaporated.
Transfer to the oven with the potatoes and mix.
The potatoes and onions will remain in the oven for 20-30 minutes. In the meantime, fry the bacon until well done in the pan you used earlier.
Five to ten minutes before the cooking time of the potatoes and onions add the bacon to mixture.
Add the liver to the pan and fry on the highest heat for a few minutes.
Add the remainder of the balsamic vinegar and reduce. Transfer the liver to a dish and keep warm.
Add the wine, beef stock, mustard and thyme to the pan and reduce further to make the sauce.
Place a serving of the potatoes, bacon and onion mixture on each plate, topped with the liver and a spoonful of the sauce.
Additional Notes
To make the sauce extra rich, blend in a knob of butter into it before removing from heat.
