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Entree
Beef
Liver with truffle oil and polenta
by:
anka
March 12, 2015
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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
Directions
Saute onion in 3 tbsp olive oil for 7-8 minutes, add garlic for 20 seconds.
When you smell garlic add liver and cook few minutes, the liver will change colour.
Add wine and let cook for 3-4 minutes.
Add water, salt pepper, chipotle and bey life cook for 20 minutes on medium heat.
In small bowl mix cornstarch with 2 tbs cold water, add to the liver and cook 2-3 minutes.
It is ready, take off the heat and stir in 1 tbs truffle oil and 2 tbs chopped parsley.
Serve with polenta.
Tags:
Beef
Parsley
Truffle Oil
Polenta
Entree
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