Calf’s Liver With Onions

4 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


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.

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

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

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.

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.

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

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

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.

Season to taste and serve immediately.