Best Beef Liver With Balsamic Vinegar Recipes

CALF'S LIVER, ONIONS, BALSAMIC VINEGAR & PANCETTA SAUTE

Steps:

• Preheat the oven to 400°F.
• In a large skillet, heat 1/4 cup of the olive oil over medium heat.
• Add the onions and cook slowly until caramelized.
• Use a slotted spoon and remove to a bowl.
• Place the pancetta on a baking sheet and cook in the oven until crisp, 12 to 15 minutes.
• Transfer to paper towels to drain.
• Combine the vinegar, sugar and wine in a 6-quart saucepan and bring to a boil.
• Add the turnips and cook for 5 minutes, or until tender.
• Remove the turnips and drain.
• In a clean skillet, heat the remaining 1/4 cup of olive oil.
• Dredge the liver in the seasoned flour, and add half of the slices to the skillet.
• Cook the liver, undisturbed, over moderately high heat until dark brown, 3 to 4 minutes.
• Transfer to a platter.
• Add the balsamic vinegar and caramelized onions to the skillet and bring to a boil, then reduce the heat and simmer for 3 minutes.
• Return the liver to the skillet and cook for a minute, then add the parsley.
• Transfer the liver and sauce to a platter, top with the pancetta and turnip halves and serve.
• Serve with brown rice and biscuits.

CLASSIC BEEF LIVER & ONIONS

Steps:

• Rinse Liver using cold water; place in medium bowl. Completely cover with milk. Cover and refrigerate 30 minutes.
• Meanwhile, prepare Horseradish Balsamic Sauce.Horseradish Balsamic Sauce:Combine 2/3 cup prepared creamy horseradish and 1/3 cup balsamic vinegar in small bowl. Cover and refrigerate until ready to use.
• Heat large nonstick skillet over medium-high heat until hot. Add onions; cook and stir 15 to 20 minutes until soft and caramelized, reducing heat, if necessary. Remove onions from skillet; set aside and keep warm.
• Remove liver from milk; discard milk. Combine flour, salt and pepper in small bowl. Using sifter, evenly dust each piece of liver with seasoned flour mixture. Melt 1-1/2 teaspoons oil and 1-1/2 teaspoons butter in same skillet until hot. Add half of liver; cook 3 to 4 minutes on each side until evenly browned on outside, but pink inside. Repeat with remaining 1-1/2 teaspoons oil, 1-1/2 teaspoons butter and remaining liver.
• Serve liver and onions with Horseradish Balsamic Sauce.

BEEF LIVER PâTé WITH BALSAMIC CARAMELIZED ONIONS RECIPE - (4.1/5)

Steps:

• Remove liver from vinegar soak, rinse well, and pat dry. Set aside. Heat a large cast iron skillet over medium-low heat with 1 tablespoon of fat. Add the onions and stir. Let the onions cook 5 to 10 minutes before stirring again. Stir the onions, scraping the bottom of the skillet. Continue cooking uncovered until the onions are tender, reduced, and caramelized; about 45 minutes, stirring occasionally. Add the garlic and cook until fragrant. Pour in the balsamic, continue cooking until reduced and the onions are coated well. Transfer the caramelized onion mixture to a plate, sprinkle with the fish sauce, let it sit while you cook the liver. In the same pan, heat another tablespoon of fat over medium-high heat. In batches, cook the liver slices 3 to 5 minutes per side. Continue until all the slices are cooked. Place cooked liver, balsamic caramelized onions, salt, and thyme in a food processor. Pulse, breaking everything up, until fine. Slowly stream in the olive oil until the mixture begins to come together smoothly. Add more olive oil to thin the mixture out to your liking. Serve with vegetable sticks, apple slices, plantain crackers, or enjoy it as-is.