Beef Liver With Balsamic Vinegar Recipes

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CALF'S LIVER, ONIONS, BALSAMIC VINEGAR & PANCETTA SAUTE



Calf's Liver, Onions, Balsamic Vinegar & Pancetta Saute image

A Mario Batali recipe. He has a lot of liver recipes and I think I have posted them all. This recipe sounds very interesting and I can't wait to try it.

Provided by Manami

Categories     Beef Organ Meats

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

1/2 cup virgin olive oil
2 large onions, thinly sliced
1/4 lb thinly sliced pancetta
1 cup red wine vinegar
1/2 cup sugar
1 cup dry red wine
12 baby turnips, with tops halved
1 lb calf liver, cut into 1/4-inch thick slices
2 cups Wondra Flour, seasoned with salt and pepper
1/2 cup dry white wine
1/4 cup balsamic vinegar
1/4 cup finely chopped flat leaf parsley

Steps:

  • Preheat the oven to 400°F.
  • In a large skillet, heat 1/4 cup of the olive oil over medium heat.
  • Add the onions and cook slowly until caramelized.
  • Use a slotted spoon and remove to a bowl.
  • Place the pancetta on a baking sheet and cook in the oven until crisp, 12 to 15 minutes.
  • Transfer to paper towels to drain.
  • Combine the vinegar, sugar and wine in a 6-quart saucepan and bring to a boil.
  • Add the turnips and cook for 5 minutes, or until tender.
  • Remove the turnips and drain.
  • In a clean skillet, heat the remaining 1/4 cup of olive oil.
  • Dredge the liver in the seasoned flour, and add half of the slices to the skillet.
  • Cook the liver, undisturbed, over moderately high heat until dark brown, 3 to 4 minutes.
  • Transfer to a platter.
  • Add the balsamic vinegar and caramelized onions to the skillet and bring to a boil, then reduce the heat and simmer for 3 minutes.
  • Return the liver to the skillet and cook for a minute, then add the parsley.
  • Transfer the liver and sauce to a platter, top with the pancetta and turnip halves and serve.
  • Serve with brown rice and biscuits.

Nutrition Facts : Calories 652.1, Fat 32.8, SaturatedFat 5.5, Cholesterol 377.4, Sodium 218.3, Carbohydrate 50.2, Fiber 4.5, Sugar 35.8, Protein 25

CLASSIC BEEF LIVER & ONIONS



Classic Beef Liver & Onions image

Rich in iron and other essential nutrients, beef liver has been a favorite for generations. Enjoy this classic recipe updated with a tangy horseradish balsamic sauce.

Provided by BIWFD

Categories     Entrée

Time 1h10m

Yield 4

Number Of Ingredients 9

1 pound sliced beef or calf's Liver, cut 1/4 to 3/8 inch thick
3/4 cup fat-free milk
2 large sweet onions, such as Vidalia, thinly sliced
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil, divided
1 tablespoon butter, divided
1/4 cup Horseradish Balsamic Sauce

Steps:

  • Rinse Liver using cold water; place in medium bowl. Completely cover with milk. Cover and refrigerate 30 minutes.
  • Meanwhile, prepare Horseradish Balsamic Sauce.Horseradish Balsamic Sauce:Combine 2/3 cup prepared creamy horseradish and 1/3 cup balsamic vinegar in small bowl. Cover and refrigerate until ready to use.
  • Heat large nonstick skillet over medium-high heat until hot. Add onions; cook and stir 15 to 20 minutes until soft and caramelized, reducing heat, if necessary. Remove onions from skillet; set aside and keep warm.
  • Remove liver from milk; discard milk. Combine flour, salt and pepper in small bowl. Using sifter, evenly dust each piece of liver with seasoned flour mixture. Melt 1-1/2 teaspoons oil and 1-1/2 teaspoons butter in same skillet until hot. Add half of liver; cook 3 to 4 minutes on each side until evenly browned on outside, but pink inside. Repeat with remaining 1-1/2 teaspoons oil, 1-1/2 teaspoons butter and remaining liver.
  • Serve liver and onions with Horseradish Balsamic Sauce.

Nutrition Facts : Calories 330

LIVER WITH ONIONS AND VINEGAR (FEGATO ALLA VENEZIANA)



Liver with Onions and Vinegar (Fegato Alla Veneziana) image

Provided by Robert Farrar Capon

Categories     dinner, main course

Time 20m

Yield 3 servings

Number Of Ingredients 8

1 pound fresh calf's liver
2 to 4 tablespoons butter, as desired
2 large Spanish onions, sliced lengthwise into thin strips
Salt and pepper, as desired
1 tablespoon vinegar, or as desired
Flour for dredging, seasoned with salt and pepper
2 to 4 tablespoons clarified butter for frying
2 tablespoons chopped parsley

Steps:

  • Trim liver of veins and membranes. Cut on the diagonal into wide, 1/4-inch slices.
  • Melt the butter in a large skillet. Fry the onions in the butter over medium heat, stirring often, until nicely browned, 10 to 15 minutes. Season to taste with salt, pepper and vinegar. Set aside.
  • Dredge liver pieces with seasoned flour, and shake off excess. In a second large skillet, melt the clarified butter over high heat, and when very hot, drop in the liver pieces, a few at a time. Fry 30 seconds or so on each side. Remove to a serving dish. Liver should still be raw in the center.
  • When all liver pieces have been fried, place the onions in the skillet containing the liver juices and reheat the onions thoroughly, stirring often. Add the liver to the onions, toss briefly to heat through, and turn out onto the serving dish. Sprinkle with chopped parsley.

Nutrition Facts : @context http, Calories 479, UnsaturatedFat 10 grams, Carbohydrate 16 grams, Fat 32 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 18 grams, Sodium 672 milligrams, Sugar 4 grams, TransFat 1 gram

BEEF LIVER PâTé WITH BALSAMIC CARAMELIZED ONIONS RECIPE - (4.1/5)



Beef Liver Pâté with Balsamic Caramelized Onions Recipe - (4.1/5) image

Provided by erinstargirl

Number Of Ingredients 9

1.5-pounds grass-fed beef liver; trimmed, sliced into 1/4-inch thick slices, and soaked in 1/3 cup balsamic vinegar for at least 3 hours or overnight in the refrigerator
2 to 3 tablespoons of tallow, lard, or rendered pork fat, divided
1 organic yellow onion, sliced
6 cloves organic garlic, pressed or grated
1/3 cup balsamic vinegar
1 teaspoon Red Boat fish sauce
1 teaspoon Real salt or Himalayan sea salt
2 sprigs organic thyme, leaves removed
1/4 to 1/2 cup organic extra virgin olive oil

Steps:

  • Remove liver from vinegar soak, rinse well, and pat dry. Set aside. Heat a large cast iron skillet over medium-low heat with 1 tablespoon of fat. Add the onions and stir. Let the onions cook 5 to 10 minutes before stirring again. Stir the onions, scraping the bottom of the skillet. Continue cooking uncovered until the onions are tender, reduced, and caramelized; about 45 minutes, stirring occasionally. Add the garlic and cook until fragrant. Pour in the balsamic, continue cooking until reduced and the onions are coated well. Transfer the caramelized onion mixture to a plate, sprinkle with the fish sauce, let it sit while you cook the liver. In the same pan, heat another tablespoon of fat over medium-high heat. In batches, cook the liver slices 3 to 5 minutes per side. Continue until all the slices are cooked. Place cooked liver, balsamic caramelized onions, salt, and thyme in a food processor. Pulse, breaking everything up, until fine. Slowly stream in the olive oil until the mixture begins to come together smoothly. Add more olive oil to thin the mixture out to your liking. Serve with vegetable sticks, apple slices, plantain crackers, or enjoy it as-is.

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