Braised Beef Liver in Red Wine Sauce Recipe

4      Reviews by:    Vivian Miller   Braised Beef Liver in Red Wine Sauce Recipe uses beef liver, flour, olive oil, onion, garlic, red wine, beef broth, balsamic vinegar, salt, pepper, and thyme in creating this very tasty beef liver recipe. Food Category:    Beef, Veal, and Lamb Cuisine Origin:    Southern    Servings:4 Nutrition facts:250 calories11.1 grams fat Print Preview Rate This Recipe Prep Time:   15 Minutes Cook Time:   30 Minutes Total Time:   45 Minutes

INGREDIENTS

• 1 pound of beef liver, sliced into half-inch thick pieces
• 2 tbsp of all-purpose flour
• 2 tbsp olive oil
• 1 medium yellow onion, thinly sliced
• 2 cloves of garlic, minced
• 1 cup of dry red wine
• 1 cup of beef broth
• 1 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 sprigs of fresh thyme, optional

DIRECTIONS

• Pat the beef liver slices completely dry with paper towels to ensure proper browning. Season both sides of the liver with salt and pepper, then dredge in flour, shaking off any excess.
• Heat olive oil in a large skillet over medium-high heat until it shimmers, about 350°F. Carefully place liver slices in the hot oil without overcrowding, working in batches if necessary. Sear for 2 minutes per side until golden brown, then transfer to a plate.
• Reduce heat to medium and add sliced onion to the same skillet. Sauté onions for 5-7 minutes until softened and beginning to caramelize. Add minced garlic and cook for 1 minute until fragrant. Pour in red wine, scraping up any browned bits from the bottom of the pan. Simmer wine for 3-4 minutes until reduced by half.
• Add beef broth, balsamic vinegar, and thyme sprigs to the skillet. Return liver slices to the skillet, nestling them into the sauce. Bring to a gentle simmer, then reduce heat to low and cover. Braise for 15-20 minutes until liver is tender but still slightly pink inside. Remove thyme sprigs and adjust seasoning if needed before serving.

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