Wednesday, March 12, 2014

Beef Liver with Caramelized Onions and Parsley

I never had Beef or Calf Liver until I arrived in France. Back in the Philippines, I loved Chicken Liver and I occasionally had Pork Liver when it was cooked in Pancit or Bam-I, but I don't recall ever having Beef or Calf Liver. But now that we are based in France and with easy access to excellent beef/calf liver (thanks to my brother-in-law!!!), it was only a matter of time that I get to know the wonderful world of beef/calf liver and how to prepare it. I was taught to cook it the traditional way here (click here), but of course I decided I would try a little mixing and matching of flavors.

In a frying pan, heat a tablespoon of oil and butter.

When the pan is hot, add the beef liver and fry for at least 10 minutes on medium heat.

Turn on the other side and again fry for at least 10 minutes. I like my beef liver to be cooked through.

Transfer the beef liver to a plate. In the same frying pan, add sliced onion. Sprinkle with a pinch of brown sugar. Fry while stirring until the onion caramelizes.

Add a pinch of chopped parsley and stir.

Splash with a little vinegar. Stir. Season with salt and black pepper.
Serve hot and enjoy!

Lunch is served: Beef Liver with Caramelized Onions and Parsley and Buttered Spaghetti


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