Calf’s Liver with Onions

Rating
Yields4 Servings
 500 g calf liver (peeled and cut into 1½cm thick slices)
 1 tbsp olive oil
 250 g streaky bacon (roughly chopped)
 1 medium onion (thickly sliced)
 5 big leaves sage (finely shredded)
 1 tbsp tomato paste
 ½ cup red wine
 300 ml beef stock (or broth)
 1 pinch salt and pepper
1

Heat the oil in a large pan over medium heat and add the bacon, onions and sage to saute until they are dark and caramelized.

2

Add the tomato paste and stir it until a sediment collects on the base of the pan.

3

Now, add in the wine and as it boils, use your wooden spoon to scrape the sediment off the base of the pan.

4

Once the wine has reduced by two-thirds, add in the stock and reduce the whole sauce by half. At this point, check the flavour of the sauce and season with salt and pepper to taste.

5

Pour the sauce into a bowl, wipe the pan clean, add in another 2 tbsp of olive and get it back up to a high heat this time.

6

Season the slices of the liver with salt and pepper, then drop them into the smoking hot pan.

7

After 2 minutes, turn each piece (only once), leave for another two minutes, then pour in the sauce.

8

The sauce should boil immediately from the heat of the pan. Let it boil for an extra minute or 2 then remove it from the heat and stir in the butter. The sauce should be shiny.

9

Season to taste and serve immediately.

Ingredients

 500 g calf liver (peeled and cut into 1½cm thick slices)
 1 tbsp olive oil
 250 g streaky bacon (roughly chopped)
 1 medium onion (thickly sliced)
 5 big leaves sage (finely shredded)
 1 tbsp tomato paste
 ½ cup red wine
 300 ml beef stock (or broth)
 1 pinch salt and pepper

Directions

1

Heat the oil in a large pan over medium heat and add the bacon, onions and sage to saute until they are dark and caramelized.

2

Add the tomato paste and stir it until a sediment collects on the base of the pan.

3

Now, add in the wine and as it boils, use your wooden spoon to scrape the sediment off the base of the pan.

4

Once the wine has reduced by two-thirds, add in the stock and reduce the whole sauce by half. At this point, check the flavour of the sauce and season with salt and pepper to taste.

5

Pour the sauce into a bowl, wipe the pan clean, add in another 2 tbsp of olive and get it back up to a high heat this time.

6

Season the slices of the liver with salt and pepper, then drop them into the smoking hot pan.

7

After 2 minutes, turn each piece (only once), leave for another two minutes, then pour in the sauce.

8

The sauce should boil immediately from the heat of the pan. Let it boil for an extra minute or 2 then remove it from the heat and stir in the butter. The sauce should be shiny.

9

Season to taste and serve immediately.

Calf’s Liver with Onions