Dish of Venezuelan Liver & Onions
(click to enlarge)

Liver & Onions Venezuela


Venezuela   -   híGado y Cebolla
Makes:
Effort:
Sched:
DoAhead:  		 2 #
***
4 hrs
Prep		 Liver and Onions are a standard pairing worldwide. This version, with wine sauce, is exceptionally tasty. As with any Liver recipe, the Liver must be cooked with care.

1-1/2
1
3
2
2
1
1/3
1/2
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ar
#
#
cl
T
T
t
t
c
--

Beef Liver (1)
Onion
Garlic
Oil
Butter
Salt
Pepper
Wine, white
-- Garnish
Parsley 		Prep   -   (3-1/2 hours - 40 min work)
  1. Strip off the membrane covering parts of the LIVER and cut out major plumbing (see Peeling). The membrane makes it a bit chewy and the blood vessels are very chewy.
  2. Place Liver into the Freezer until quite stiff, but not hard - see Freezer.
  3. Slice Liver into good 1/2 inch thick, as evenly thick as you can. The slices should be fairly large.
  4. Soak Liver in water to cover with 1 t Salt for 60 minutes - see Soaking. Drain very thoroughly.
  5. Slice ONIONS in half lengthwise, then slice fairly thin crosswise.
  6. Crush GARLIC and chop fine.
  7. Chop PARSLEY for Garnish.
Run   -   (20 min)
  1. In a wide sauté pan (3 quart) or other wide, moderately deep pan heat 2 T Oil to about 330°F/165°C. Add Liver slices in batches and fry turning as needed to very lightly brown on both sides. This will go quickly - Do Not overcook, the inside should still be a little pink. Remove from the pan and set aside in a bowl. Be careful the fond adhering to the pan does not burn, it is part of the recipe.
  2. At this point you can cut the slices to some other size and shape if you desire - see Serving.
  3. Add 2 T Butter to the pan. Stir in Garlic until aromatic, just a few seconds. Stir in Onions and fry stirring over moderate heat until cooked but still fairly crisp.
  4. Stir in White Wine and let it reduce for 2 to 3 minutes, while scraping up the fond in the pan.
  5. Return Liver to the pan. season with Salt and Pepper and tumble with the onions until well mixed.
  6. Serve hot with a good splash of its sauce and onions. Accompany with Rice or Mashed Potatoes.
NOTES:

  1. Liver:

      The liver should be very smooth, evenly dark red and without defects. For details see our Beef Liver page.

  2. Peeling:

      This is the hard part, but the membrane makes the Liver chewy. Best to cut the liver in half crosswise and start peeling from there. It is not easy to start a peel from the edges. Pry up the edge of the membrane, then peel pulling with one hand and using fingers of the other under the membrane to loosen it from the meat. This method is "official" but our livers come from rather young beefs and the membrane can be too weak. If so, then I get under it with a razor sharp boning knife and shave it off. This job is likely to take you 25 minutes or so.

  3. Freezer:

      The liver is soft and slippery, and you need it sliced evenly thick for frying. This light freezing makes that possible. It will take at least 1-1/2 hours, until the outside is quite stiff but not hard, and you can make a dent in it with a finger.

  4. Soaking Liver:

      Most recipes say to soak the Liver in 2 cups Milk or Buttermilk. Others say water with juice of one lemon or 2 T vinegar. Some don't soak it at all, resulting in a stronger flavor. I use salt based on a recent scientific study in China that showed 1% Salt solution for 60 minutes was very effective - longer than 60 minutes was not as effective. This has proven successful for me.

  5. Serving:

      I keep the slabs at full size and serve with a fork and steak knife. They are tender, but the knife allows cleaner cutting than trying to break them up with a fork.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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