35 minutes
A delicious Catalan dish featuring tender calf's liver cooked with caramelized onions and brandy.
tablespoons
Large Onions, cut in half and sliced
each
Calf’s Liver, thinly sliced, cut into 1-inch strips
0 lb
to taste
to taste
Brandy
cups
1. Heat Olive Oil and Sauté Onions
Heat 4 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and sauté them gently. Cover the skillet and cook for about 25 minutes, until the onions are softened.
2. Caramelize Onions
Uncover the skillet and continue to cook the onions, stirring occasionally, until they turn golden brown.
3. Cook Calf's Liver
Push the onions to the side of the skillet and add the strips of calf’s liver. Season with salt and pepper. Sauté the liver for about 1 minute, just until it is lightly browned.
4. Add Brandy and Reduce
Pour in 0.25 cups of brandy. Turn the heat to high and cook for about 1 minute, allowing the brandy to reduce. Ensure the liver is still pink inside.
5. Serve Immediately
Serve the calf's liver immediately with the caramelized onions to enjoy at optimal temperature and texture.
Aim for medium-rare to medium doneness for tender calf's liver, cooking each slice for only a minute or two per side.
Opt for fresh, pinkish calf's liver from a reputable butcher. It should be firm, moist, and sweet-smelling.
Cook the liver quickly over high heat in batches to avoid overcrowding and achieve a proper sear.
Caramelize the onions slowly over medium-low heat until they are deeply golden, sweet, and soft.
After cooking the onions and liver, deglaze the pan with brandy and scrape up all the browned bits for a flavorful glaze.
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