Braised Liver Recipe

1 lb of liver
2 tbsp flour
salt and pepper to taste
2 oz butter (or 2 tbsp olive oil)
1 large onion
2 large carrots
¹⁄₂ pint tomato juice
1 tbsp chopped parsley

Rinse the liver and dry it, then cut into 3” strips. Mix the flour with salt and pepper and toss the liver in this to coat on all sides.

Melt the butter in pan and fry the liver over a medium heat, turning it all the time until it is lightly browned on all sides. Remove with a slotted spoon and set aside.

Peel and finely chop the onion and finely slice the carrot. Add the onion to the oil mix in pan and fry gently until the onion is golden, stir in the remaining flour, add the carrots and the tomato juice. Stir well and bring slowly to the boil, stirring all the time. Season with salt and pepper. Lower the heat, cover the pan and simmer the liver gently for 20-30 mins until it is tender. You may add ¹⁄₂ cup of water to make a thinner sauce.

Check the seasoning for taste, Stir in the parsley and more salt and pepper if needed. Serve with rice or boiled potatoes.

Cooking Tip. Beef liver is full flavored which is very apparent if it is quickly cooked by frying or grilling. The flavor is less strong after braising or cooking in a casserole with plenty of liquid. If you feel it is still too strong you can soak the liver in milk for an hour or two before you prepare this recipe. Discard the milk.