Marinated beef liver

4 servings

120 minutes

Marinated beef liver is a gourmet dish of European cuisine that combines the rich flavor of liver with the spicy notes of marinade. It is believed that marinating liver originated as a way to make offal more tender and aromatic. In this recipe, beef liver undergoes thermal processing and is then marinated with onions and vinegar, acquiring a subtle sour note and soft texture. After a day in the marinade, it is served with fresh herbs and vegetable oil, adding freshness and lightness. This dish is perfect as an appetizer or complement to a main meal, especially when paired with rye bread or light salads. It beautifully reveals the depth of liver's flavor, making it more appealing even to those who usually avoid offal.

Energy value per serving

• Calories: 266.6
• Proteins: 25.8g
• Fats: 12.9g
• Carbohydrates: 11.7g

Ingredients

• Beef liver: 500 g
• Onion: 2 pc
• Salt: to taste
• Vinegar: 3 tbsp
• Water: 1 glass
• Green: to taste
• Vegetable oil: 2 tbsp

Cooking steps

1. Boil the liver until cooked. Cool down. Cut into strips and salt.

   Required ingredients:

   • Beef liver: 500 g
   • Salt:  to taste

2. Slice the onion into half rings.

   Required ingredients:

   • Onion: 2 pieces

3. Layer the liver in an enamel pot, alternating with onions.

   Required ingredients:

   • Beef liver: 500 g
   • Onion: 2 pieces

4. Marinate: dilute vinegar in a glass of water.

   Required ingredients:

   • Vinegar: 3 tablespoons
   • Water: 1 glass

5. Put in the refrigerator for 1 day.

6. Drain the marinade and season with vegetable oil and herbs.

   Required ingredients:

   • Vegetable oil: 2 tablespoons
   • Green:  to taste