THE VINEGAR-CHARRED SLABS

(Our Play on Iscas com Elas / Liver and Onions)

THE VINEGAR-CHARRED SLABS

Ingredients: 400g Calf’s liver (paper-thin slices), 2 Large white onions (sliced thin), 4 cloves Garlic, 1 tsp Black pepper, 2 Bay leaves (torn), 100ml White wine, 2 tbsp Red wine vinegar, 50g Lard...

Ingredients

  • 400g Calf’s liver (paper-thin slices)
  • 2 Large white onions (sliced thin)
  • 4 cloves Garlic
  • 1 tsp Black pepper
  • 2 Bay leaves (torn)
  • 100ml White wine
  • 2 tbsp Red wine vinegar
  • 50g Lard

Cooking Method

  1. The Coat Marinate liver in wine, garlic, and bay leaves for 2 hours.
  2. The Scorch Fry onions in lard until they are deep mahogany and sweet; remove.
  3. The Sear Flash-fry liver in the same pan for 1 minute per side until charred but pink inside.
  4. The Bloom Add the marinade liquid with a tiny 15ml splash of vinegar; the steam will release the bay and meat essence.
  5. The Marriage Toss for 30 seconds until reduced to a dark silk; pile the onions back on top.
  6. The Final Flourish Finish with raw fresh parsley and serve over boiled potatoes.

Cuisine: Portuguese

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