Braised ox liver

Liver is often not regarded as the best part of an ox.  This is a bit of a shame because calf’s liver is highly prized and it can be absolutely delicious as exemplified by this recipe.  It has a rich, almost syrupy flavour and is well worth trying.

Preparation Time: 10 Mins

Cooking Time: 15 Mins

Total Time: 1½ Hrs

Ingredients

For 4 servings…

450 gms          Ox liver     

30 cl               Milk         

3 tbs               Flour        

½ tsp             Salt          

4 tbs               Olive oil    

1                    Onion  - chopped     

110 cl              Stock  - beef

2 tbs               Lemon juice            

1 tbs               Sugar  - muscovado  

70 ml              Soured cream          

2 tbs               Parsley  - chopped    

To serve

4 slices            Fried bread

Method

Cut the liver into 2½ cm strips and soak in milk for one hour.  At the end of that time, remove the liver from milk and dredge in a mixture of the flour and salt.

Sauté the liver in hot oil until browned on all sides; then remove and set aside.

Brown the onion in the same pan, remove it from the pan and place it on top of the liver.

Add stock, lemon juice and sugar to the hot pan and deglaze it.  Place the liver and onion back into pan and cook for a further 5 minutes.  Turn off the heat, mix in the soured cream and sprinkle with the parsley.

Serve with fried bread.

Wine recommendations

A full red wine.

Conventional

     Côtes du Rhône

Interesting

     Brouilly

     Cahors

     Cornas

     Nuits-Saint-Georges