Beef Liver with Parsley

Main Dishes | French cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Beef liver with parsley

Ingredients

Beef Kidneys - 7.1 oz
Parsley - 1 bunch
Garlic - 2 cloves
Onion - ¼ heads
Butter - 1.8 oz
Salt - to taste

Step by Step guide

Step 1

You can soak the liver for several hours in a solution of equal parts milk and water, with a pinch of salt added. The salt will draw out any residual blood from the liver, while the milk will help eliminate any characteristic odor, if present. Remove any membranes from the liver, if there are any.

Step 2

Finely chop the onion, garlic, and parsley together. It's best to chop each ingredient separately at first, and then go over all the ingredients together with the knife. Lightly salt them to help the salt crystals break down the mixture.

Step 3

Cut the liver into 1 cm thick pieces. Melt the butter in a skillet over medium heat. Place the liver in the skillet. Sear for 2 minutes on one side.

Step 4

Before flipping, season the pieces of liver with salt and pepper. Once flipped, season again with salt and pepper, then add a parsley, garlic, and onion seasoning to the skillet. Pour in 100 ml of water.