To celebrate Great British Beef Week (23 – 30 April 2021), we asked head chef Paul Green to share a recipe. Calves liver is a highly nutritious, tender and under used ingredient quite cheaply found at your local butcher. Paired with slow-cooked onions in balsamic vinegar, fine beans and creamy mashed potatoes- delicious!
Calves liver and onions
250g/350g slice calves liver
1-2 onions per slice
A little flour
A little vegetable oil
Knob of butter
1. Peel and slice finely the onions.
2. Preheat your frying pan to a medium to high heat Lightly dust the liver with the flour- this will create a beautiful crust.
3. Season with a little salt and pepper, drizzle a little oil in the pan and put the liver in.
4. Flip after 1 1/2- 2 minutes and cook for a further 1 1/2- 2 minutes.
5. Remove the liver and place on a warm plate to rest.
6. In the same pan fry the onions quickly with some butter. Once soft add a splash of the balsamic vinegar to taste. At this stage you could add a little red wine, reduce, then a bit of beef stock and reduce for a quick sauce.
7. Spoon the onions over the liver and serve with some mash potato and some fine beans.