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