Braised Beef Liver
Transform humble beef liver into a rich and flavorful dish with this Braised Beef Liver recipe, a comforting classic perfect for cooler evenings. Tender slices of liver are lightly coated in seasoned flour, seared to golden perfection, and then simmered in a luxurious sauce made from caramelized onions, garlic, beef stock, dry red wine, and a hint of tomato paste. Infused with aromatic bay leaf and fresh thyme, the slow braising process ensures melt-in-your-mouth texture and deep, savory flavors. Serve this hearty, protein-packed dish with creamy mashed potatoes, fluffy rice, or warm crusty bread to soak up the velvety sauce. Whether you're a liver lover or a newcomer, this elegant take on a rustic favorite is guaranteed to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g beef liver
- 50 g all-purpose flour
- 1 tsp salt
- 0.5 tsp ground black pepper
- 30 g unsalted butter
- 2 tbsp olive oil
- 1 large onion
- 3 garlic cloves
- 500 ml beef stock
- 100 ml dry red wine
- 1 tbsp tomato paste
- 1 bay leaf
- 2 sprigs fresh thyme
- 2 tbsp chopped fresh parsley (optional)
Instructions
Rinse the beef liver under cold water and pat dry with paper towels. Trim any tough membranes or connective tissue, then slice the liver into 1-cm thick strips.
In a shallow dish, mix the flour, salt, and ground black pepper. Lightly dredge each piece of liver in the flour mixture, ensuring an even coat. Shake off any excess flour and set the liver aside.
Heat a large skillet over medium-high heat. Add the olive oil and butter, melting and combining them. Once hot, sear the liver pieces for 1-2 minutes per side until browned but not cooked through. Remove the liver from the skillet and set aside.
Thinly slice the onion and mince the garlic. In the same skillet, reduce the heat to medium and add the onions. Sauté for 5-7 minutes until softened and lightly caramelized. Add the garlic and cook for another minute until fragrant.
Stir in the tomato paste, cooking for 1 minute. Then, deglaze the skillet by adding the dry red wine. Scrape the bottom of the pan to loosen any browned bits, and let the wine reduce by half, about 2-3 minutes.
Pour in the beef stock and add the bay leaf and thyme sprigs. Bring the mixture to a simmer.
Return the seared liver to the skillet, nestling it into the sauce. Reduce the heat to low, cover, and simmer gently for 20 minutes, flipping the liver pieces halfway through.
Remove the lid and let the sauce reduce slightly for another 5 minutes if desired. Taste and adjust seasoning with additional salt and pepper if needed.
Garnish with freshly chopped parsley, if using, and serve hot with mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
1443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.9 g | 95% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 1226 mg | 409% | |
| Sodium | 5650 mg | 246% | |
| Total Carbohydrate | 98.5 g | 36% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 20.6 g | ||
| Protein | 98.4 g | 197% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 174 mg | 13% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 2270 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
