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Tender Marinated Beef Liver
Juicy and tender beef liver, pre-soaked in a special marinade with egg and spices. A great hearty main dish with an appetizing crust.
Ingredients
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COMPONENT to taste
- to taste
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Method
Wash and pat dry the liver, remove the film, and cut into large pieces.
Make the marinade: in a bowl, whisk the egg with salt, sugar, baking soda, and minced garlic. Pour the mixture over the liver pieces and let marinate in the fridge for about 2 hours, or overnight.
Sauté the peeled and half-sliced onion in a small amount of vegetable oil. Transfer to a plate.
Dredge each marinated piece of liver in corn flour and place it in the preheated skillet where the onions were cooked. Add a bit more oil and fry on both sides until golden brown (about 3 minutes per side).
Once the liver is evenly browned, top with the fried onions, stir, cover with a lid, and simmer on low heat for another 5 minutes. Check for doneness by cutting into a piece—if there is no pink inside, it's done!
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