Grilled Calf’s Liver with Onions and Balsamic Vinegar Sauce

Name: Grilled Calf’s Liver with Onions and Balsamic Vinegar Sauce
Ingredients: Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 2 cups rich Chicken Stock or Beef Stock; 5 tablespoons balsamic vinegar; ½ cup dry white wine; 2 cups rich Chicken Stock or Beef Stock; 4 tablespoons olive oil; ⅓ cup finely diced pancetta (2 ounces); Watercress sprigs for garnishing; 2 large red onions, cut into thick rings; 1½ pounds ½-inch-sliced calf’s liver; 1 tablespoon chopped fresh chives; 1 tablespoon minced fresh parsley; Kosher or sea salt and freshly ground pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

I’ve always liked liver if it’s not overcooked— it should be pink and tender. It cooks very quickly, so be attentive! If you wish, you could whisk a tablespoon or two of softened butter into the stock and vinegar reduction to add body and richness to the sauce.

Ingredients

4 tablespoons olive oil
⅓ cup finely diced pancetta (2 ounces

Main course
Gluten-free

Method

In a sauté pan, heat 1 tablespoon of the olive oil and cook the pancetta until it just begins to color. Remove and set aside. Add the wine, stock, and vinegar and cook over high heat until reduced to a light sauce consistency. Season to taste with salt and pepper, stir in the parsley and chives, and