Veal Liver

How to Cook Veal Liver with Caramelised Onions

Veal liver is a delicacy prized for its tender texture and mild flavour. It’s an excellent source of essential nutrients like iron, vitamin B12, and protein. In this recipe, we'll guide you through cooking veal liver to perfection, accompanied by sweet caramelised onions. Perfect as a main course or an appetiser, this dish will bring restaurant-quality flavour to your home.

Ingredients:

450g veal liver
240ml milk (optional, for soaking)
2 medium yellow onions, thinly sliced
4 tablespoons unsalted butter or olive oil
Sea salt, to taste
Freshly ground black pepper, to taste
Fresh parsley, chopped (optional, for garnish)
Lemon wedges (optional, for serving)
Instructions:

Prepare the Veal Liver:

Start by removing any silver membrane from the liver. This thin, silver-like coating can be easily trimmed with a sharp knife.
Slice the liver into pieces approximately 5cm wide. Rinse them under cold water and pat dry with kitchen paper.
For a milder taste, soak the liver in a bowl of milk for at least 1 hour in the refrigerator. This step is optional but recommended for reducing the liver’s strong flavour.
Caramelise the Onions:

While the liver is soaking, heat 2 tablespoons of butter or olive oil in a large frying pan over medium heat.
Add the thinly sliced onions and cook them slowly, stirring occasionally, until they are soft and golden brown. This should take about 10 minutes.
Cook the Veal Liver:

Remove the liver from the milk and pat dry. Season both sides with sea salt and freshly ground black pepper.
In the same frying pan, melt the remaining 2 tablespoons of butter or olive oil over medium-high heat.
Add the liver slices to the pan, ensuring not to overcrowd them. Cook for 2-3 minutes on each side. The liver should be browned on the outside but still slightly pink in the centre to maintain its tenderness.
Serve:

Plate the veal liver and top with the caramelised onions. For an extra touch, garnish with chopped parsley and serve with lemon wedges on the side.
Top Tips:

Soaking in Milk: Soaking the liver in milk helps to mellow out its strong flavour, making it more palatable for those new to liver dishes.
Don’t Overcrowd the Pan: Ensure the liver slices have enough space in the pan to cook evenly. Crowding the pan can lead to steaming rather than searing.
Don’t Overcook: Overcooking liver can make it tough and dry. Aim for a slightly pink centre for the best texture and flavour.
Serving Suggestions:
Veal liver pairs wonderfully with roasted potatoes, steamed vegetables, or a fresh green salad. The sweetness of caramelised onions complements the liver’s rich taste, while a squeeze of lemon adds a refreshing zing.

Nutritional Benefits:
Veal liver is not only delicious but also a powerhouse of nutrition. Rich in iron, B12, and protein, it’s an excellent choice for those looking to boost their nutrient intake.

Conclusion:
Try this simple yet flavourful recipe for veal liver with caramelised onions. Perfect for a nourishing meal, it’s an ideal way to enjoy the rich taste of liver without the strong flavour often associated with it. Enjoy your veal liver with a side of roasted vegetables or a crisp salad for a balanced meal.