- Beef Liver (usually a really good 1st ingredient if you are planning on having liver and onions...)
- 1/2 shallot
- 3 cloves of garlic
- 1 small yellow onion
- Juice of 1 fresh lemon
- 2 oz of buttermilk
- 4 oz of "Beef Bone Broth" thawed and warmed (we made this last time!)
- 3 oz of heavy cream
- Kosher Salt
- Fresh ground black pepper
- a few sprigs of parsley for garnish
- 80/20 blended oil
- All purpose flour for dredge
(quantities will vary slightly depending upon number of servings)
What to do:
- Begin by rinsing liver in cold water and patting dry.
- You may notice some "hard" areas in and around the liver, so cut those out.
- Soak the liver in buttermilk for about 30 minutes and during that time dice the shallot and garlic and slice the onion.
- Upon removing the liver, pat dry with paper towel, season both sides with salt and pepper and dredge in a light coating of flour.
- Add 3 tablespoons of oil to a hot pan set on medium-high heat.
- Gently place liver in pan to sear.
- Add shallots, garlic, onions and salt & pepper.
- Sear liver for about 2-3 minutes, then flip liver and sear other side for another 2-3 minutes.
- Reduce heat to medium and add 2 oz of beef broth and a pinch of salt & pepper.
- Add a splash of heavy cream and taste for seasoning.
- Add more beef broth and salt & pepper, if needed.
- Add a squeeze or two or more of lemon juice as needed (acid cuts fat and liver is all fat)
- Plate and garnish with minced parsley.
Serve with sauteed mixed greens and roasted potatoes!