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.
1
Boil the liver until cooked. Cool down. Cut into strips and salt.
- Beef liver: 500 g
- Salt: to taste
2
Slice the onion into half rings.
- Onion: 2 pieces
3
Layer the liver in an enamel pot, alternating with onions.
- Beef liver: 500 g
- Onion: 2 pieces
4
Marinate: dilute vinegar in a glass of water.
- 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.
- Vegetable oil: 2 tablespoons
- Fresh herbs: to taste
