📝 About This Recipe
A quintessential British comfort classic, this dish elevates humble calf's liver into a gourmet experience through the art of slow-caramelised onions and a silky, balsamic-tinted gravy. The sweetness of the onions perfectly balances the earthy, mineral-rich notes of the tender liver, while a dusting of seasoned flour ensures a delicate crust. This is a nostalgic, soul-warming meal that celebrates the 'nose-to-tail' philosophy of traditional UK home cooking.
🥗 Ingredients
The Liver
- 600 grams Calf's liver (sliced into 1cm thick strips, membranes removed)
- 250 ml Whole milk (for soaking the liver to mellow the flavor)
- 4 tablespoons All-purpose flour (for dredging)
- 1 teaspoon Sea salt (plus extra to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/2 teaspoon Dried sage (rubbed)
The Onions
- 3 pieces Large yellow onions (thinly sliced into half-moons)
- 50 grams Unsalted butter (divided for onions and searing)
- 2 tablespoons Vegetable oil (to prevent butter from burning)
- 1 teaspoon Light brown sugar (to aid caramelisation)
- 1 tablespoon Balsamic vinegar (for depth and acidity)
The Gravy
- 400 ml Beef stock (high quality, low sodium)
- 2 teaspoons Worcestershire sauce (for that essential British umami)
- 1 handful Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
-
1
Place the sliced liver in a shallow bowl and cover with the milk. Let it soak for at least 20 minutes; this removes any bitterness and ensures a mild, creamy flavor.
-
2
While the liver soaks, heat half the butter and 1 tablespoon of oil in a large heavy-based frying pan over medium-low heat.
-
3
Add the sliced onions and a pinch of salt. Cook slowly for 15-20 minutes, stirring occasionally, until they are soft and golden brown.
-
4
Stir in the brown sugar and balsamic vinegar to the onions. Cook for another 5 minutes until dark, jammy, and sweet. Remove the onions from the pan and set aside on a plate.
-
5
Drain the liver from the milk and pat it thoroughly dry with paper towels. This is crucial for achieving a good sear rather than steaming the meat.
-
6
In a wide plate, mix the flour, salt, pepper, and dried sage. Dredge each piece of liver in the seasoned flour, shaking off any excess.
-
7
Wipe out the onion pan and add the remaining butter and oil over medium-high heat. Wait until the butter is foaming.
-
8
Place the liver slices in the pan, ensuring not to overcrowd it (cook in batches if necessary). Sear for about 1.5 to 2 minutes per side.
-
9
The liver should be browned on the outside but still slightly pink and tender in the middle. Remove the liver from the pan and keep warm on a plate.
-
10
To the empty pan, add any leftover seasoned flour (about 1 tablespoon) and whisk it into the remaining fat for 1 minute to create a roux.
-
11
Gradually pour in the beef stock and Worcestershire sauce, whisking constantly to scrape up the flavorful browned bits (fond) from the bottom of the pan.
-
12
Simmer the gravy for 3-5 minutes until it thickens to a coating consistency. Taste and adjust seasoning.
-
13
Return the caramelised onions and the liver (along with any resting juices) to the pan. Toss gently to coat in the gravy and heat through for just 30 seconds.
-
14
Garnish with fresh parsley and serve immediately while piping hot.
💡 Chef's Tips
Use calf's liver if possible; it is significantly more tender and less 'iron-tasting' than pig or ox liver. Never overcook the liver; it should be blushing pink in the center, otherwise it becomes tough and grainy. Soaking in milk is a professional secret that neutralizes the strong metallic tang often associated with offal. Always pat the liver bone-dry after soaking, or the flour coating will turn into a soggy paste instead of a crisp crust. If the gravy is too thick, add a splash more stock or water; if too thin, simmer for a few minutes longer.
🍽️ Serving Suggestions
Serve atop a mountain of buttery Maris Piper mashed potatoes to soak up the rich gravy. Accompany with steamed green peas or buttered savoy cabbage for a splash of color and crunch. A side of crispy streaky bacon rashers adds a wonderful salty contrast to the sweet onions. Pair with a robust British Ale or a glass of medium-bodied Merlot to complement the earthy tones. A dollop of English mustard on the side provides a sharp, spicy kick that cuts through the richness.