Beef

Liver with truffle oil and polenta

by:
March 12, 2015
  • Serves 4
Ingredients
  • 2 medium onions diced
  • 3 tablespoons oil
  • 2 cloves garlic minced
  • 1 pound calf or beef liver cut into strips
  • 1/2 cup red wine
  • 1 1/2 cups water or stock
  • 1 teaspoon Himalayan salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chipotle pepper, ground
  • 1/4 teaspoon bey life ground or 2 bey lives
  • 2 teaspoons cornstarch
  • 1 tablespoon white truffle oil
  • 2 tablespoons chopped parsley
In This Recipe
Directions
  1. Saute onion in 3 tbsp olive oil for 7-8 minutes, add garlic for 20 seconds.
  2. When you smell garlic add liver and cook few minutes, the liver will change colour.
  3. Add wine and let cook for 3-4 minutes.
  4. Add water, salt pepper, chipotle and bey life cook for 20 minutes on medium heat.
  5. In small bowl mix cornstarch with 2 tbs cold water, add to the liver and cook 2-3 minutes.
  6. It is ready, take off the heat and stir in 1 tbs truffle oil and 2 tbs chopped parsley.
  7. Serve with polenta.
Contest Entries

See Reviews

See what other Food52ers are saying.

Review