Braised Beef Liver with Vegetables Ii
Indulge in the rich, hearty flavors of Braised Beef Liver with Vegetables II, a comforting dish that transforms an underrated ingredient into a gourmet delight. Tender slices of beef liver are lightly coated in seasoned flour and seared to perfection before simmering in a savory tomato-infused beef stock alongside a medley of onions, carrots, celery, and aromatic herbs like thyme and bay leaf. The slow braising process melds the flavors beautifully, creating a velvety sauce that elevates the dish to next-level comfort food. Perfectly balanced and packed with wholesome ingredients, this easy recipe is ready in just over an hour and pairs wonderfully with creamy mashed potatoes or crusty bread to soak up every last drop of the flavorful gravy. Whether you're new to cooking liver or a seasoned fan of offal, this savory dish will win over your taste buds and redefine comfort cooking.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams beef liver
- 50 grams all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1 medium (sliced) onion
- 2 medium (sliced into rounds) carrots
- 2 (chopped) celery stalks
- 3 (minced) garlic cloves
- 300 milliliters beef stock
- 2 tablespoons tomato paste
- 1 teaspoon (dried) thyme
- 1 bay leaf
- 2 tablespoons (chopped, for garnish) parsley
Instructions
Rinse the beef liver under cold water and pat dry with paper towels.
Slice the liver into bite-sized pieces, about 1 cm thick.
Place the flour, salt, and black pepper in a shallow dish and mix well.
Dredge the liver pieces in the seasoned flour, shaking off any excess.
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Sear the liver pieces for 1-2 minutes on each side until browned, then remove from the pan and set aside.
In the same pan, add the remaining olive oil and butter. Reduce the heat to medium.
Add the sliced onion and cook for 3-4 minutes until softened.
Stir in the carrots, celery, and garlic, cooking for another 5 minutes until the vegetables begin to soften.
Add the tomato paste to the pan and stir for 1 minute to coat the vegetables.
Pour in the beef stock, scraping up any browned bits from the bottom of the pan.
Add the thyme and bay leaf to the sauce, and return the seared liver pieces to the pan.
Reduce the heat to low, cover the pan, and braise for 25-30 minutes, stirring occasionally.
Remove the bay leaf and adjust the seasoning with additional salt and pepper if needed.
Sprinkle with chopped parsley before serving. This dish pairs wonderfully with mashed potatoes or crusty bread.
Nutrition Facts
Calories |
1678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.0 g | 110% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 1226 mg | 409% | |
| Sodium | 5520 mg | 240% | |
| Total Carbohydrate | 126.1 g | 46% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 35.1 g | ||
| Protein | 101.4 g | 203% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 402 mg | 31% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 3944 mg | 84% | |
*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.
