Veal liver shashlik with cognac
4 servings
20 minutes
Beef liver shashlik with cognac is a luxurious combination of tender meat flavor and aromatic spice infusion. This recipe originates from Russian cuisine, where liver is valued for its rich taste and nutritional properties. The marinade of cognac, soy sauce, and garlic makes the liver tender and adds a noble touch. Quick grilling seals in the juiciness, while fresh cilantro and a spicy sour cream sauce with chili paste add vibrant notes to the dish. This shashlik is perfect for friendly gatherings outdoors or as an original appetizer on a festive table. Its taste is a play of contrasts: the softness of liver meat, the richness of the marinade, and the spiciness of the sauce create a harmonious balance that lingers from the first bite.
1
Cut fresh calf liver into 3x3 cm cubes, mix with minced garlic, soy sauce, cognac, and vegetable oil, and let marinate for half an hour.
- Liver: 1 kg
- Garlic: 1 head
- Vegetable oil: 50 ml
- Soy sauce: 100 ml
- Cognac (brandy): 50 g
2
Place the plate to heat, wipe with onion. Skewer the liver on small skewers and grill for no more than 7 minutes, turning.
- Liver: 1 kg
3
Garnish with fresh cilantro and serve with sour cream mixed with chili paste.
