Braised Whole Liver Recipe
Summary
Preparation Time10 MinCooking Time1 Hr 30 Min
Ready In1 Hr 40 MinDifficulty LevelEasy
Health IndexHealthyServings5
Interest GroupGourmet
Ingredients
| Liver - 2 - 2 ½ pounds | ||
| Flour | 2 Tablespoon | |
| Pork fat | 1/4 pound, salted | |
| Butter | 1 Teaspoon | |
| Onions -2 medium -sized, sliced | ||
| Carrots | 2 | |
| Celery rib and leaves -1, diced | ||
| Parsley - ¼ cup, chopped | ||
| Bay leaf | 1 | |
| Dried thyme | 1/2 Teaspoon, crumbled | |
| Brown sugar | 1 Tablespoon | |
| Apple juice or red wine -1 cup | ||
| Lemon rind - 1 lemon, grated | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1. Preheat the oven to 350°F.
MAKING
2. Add some flour to a platter and coat the livers by rolling over this flour.
3. Dice the salted pork and keep it in a Dutch oven with some butter.
4. Simmer it until the salted pork gets melted and browned.
5. Stir in liver to the hot fat and burn it on both sides over high heat.
6. Take out the liver and stir in carrots, onions, parsley, celery, thyme, bay leaf and sugar.
7. Stir the mixture over medium heat for about 3 minutes until the vegetables get a fat coating.
8. Take a casserole, and add cooked vegetables and arrange the browned liver over it. Season it with salt and pepper.
9. Pour apple juice or red wine and the lemon rind.
10. Cover the casserole tightly and cook for about 45 minutes - 60 minutes at 350°F until the liver becomes soft.
11. Take out the liver from the liquid.
12. Boil the liquid until it gets slightly reduced. Don-€™t cover it during the cooking time.
FINALIZING
13. Pass the mixture through a sieve to puree the vegetables. Use the vegetables as gravy.
SERVING
14. Serve braised liver with vegetable gravy.
1. Preheat the oven to 350°F.
MAKING
2. Add some flour to a platter and coat the livers by rolling over this flour.
3. Dice the salted pork and keep it in a Dutch oven with some butter.
4. Simmer it until the salted pork gets melted and browned.
5. Stir in liver to the hot fat and burn it on both sides over high heat.
6. Take out the liver and stir in carrots, onions, parsley, celery, thyme, bay leaf and sugar.
7. Stir the mixture over medium heat for about 3 minutes until the vegetables get a fat coating.
8. Take a casserole, and add cooked vegetables and arrange the browned liver over it. Season it with salt and pepper.
9. Pour apple juice or red wine and the lemon rind.
10. Cover the casserole tightly and cook for about 45 minutes - 60 minutes at 350°F until the liver becomes soft.
11. Take out the liver from the liquid.
12. Boil the liquid until it gets slightly reduced. Don-€™t cover it during the cooking time.
FINALIZING
13. Pass the mixture through a sieve to puree the vegetables. Use the vegetables as gravy.
SERVING
14. Serve braised liver with vegetable gravy.
Chef
