Beef Liver with Red Wine Sauce

By • December 13, 2014 2 Comments

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Author Notes: My grandpa always loved liver, especially the beef liver that my grandma would prepare. This recipe is dedicated to him, because he especially loved liver with a sweet/sour red wine sauce. Serve with steamed brown rice and a green salad.Poppies and Papayas

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Serves 4

Red Wine Sauce

  • 1 shallot
  • 1 tablespoon butter
  • 1 cup red wine
  • 1 cube beef bouillon
  • 2 tablespoons corn starch
  • 1/4 cup warm water
  • 1/4 cup cream
  • 1/3 cup milk
  • 1/4 cup balsamic vinegar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • Garlic powder to taste
  • Sea salt and fresh ground pepper to taste

Beef Liver

  • 400 grams beef liver
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  1. First you have to prepare the beef liver. When preparing the liver you must use a sharp knife and cut off the thin connective tissue layer on the outside and also found in small holes. This will make the liver much more tender. It can take some time, so make sure to allow at least 5 minutes for this process depending on how much you need to remove.
  2. Then you want to cut the liver into uniform chunks about 1 cm in width. Each piece of liver is different so just try your best to keep them similar. This helps them cook equally. Cutting the liver a little thicker keeps you from over cooking it later. After cutting the liver, set aside.
  3. Heat 1 tbsp butter in a medium sauce pan until sizzling. Meanwhile dice the shallot and add to the buttered sauce pan. Sauté until the shallot is glassy
  4. Add the cup of red wine and a beef bouillon cube. Let the wine simmer for a few minutes to allow the bouillon cube to dissolve. Meanwhile mix corn starch and warm water together to form paste. If need be, add a little more water to make a thin batter consistency. While whisking slowly add the cornstarch mixture to the simmering wine sauce. Continue to whisk until combined, allow the mixture to quietly simmer. Your wine sauce should now be thicker.
  5. Finish the gravy with the balsamic vinegar and apple cider vinegar. Add the tsp sugar, salt, pepper, garlic powder to taste. This should finish the sour wine sauce to go with the liver. If you like it more sour, just add more vinegar but be careful, it can quickly become too sour. Add 1 tsp additional vinegar at a time.
  6. After the sauce is finished and simmering under low heat, you can start to heat a frying pan. Once warm add 1 tbsp butter and 1 tbsp oil. This combination keep the butter from splattering when adding the liver chunks. Add the liver and quickly fry until browned on all sides, about 30 seconds or so. Then remove the pan from heat and season liver with a sprinkle of salt. Allow the pan to sit for a few minutes before moving to the next step.
  7. Move the liver onto a different plate, and pour the wine sauce into the medium frying pan in which you sauteed the liver. Slowly heat the pan and stir well. All the juices of the liver will now be incorporated into the wine sauce. Season with additional salt and pepper if needed.
  8. Move the liver onto a different plate, and pour the wine sauce into the medium frying pan in which you sauteed the liver. Slowly heat the pan and stir well. All the juices of the liver will now be incorporated into the wine sauce. Season with additional salt and pepper if needed.

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