Learn how to cook tender veal liver slices (or calf's liver) with caramelized balsamic onions, a simple recipe that tastes amazing!
This is a delicious way of cooking veal liver, an easy recipe with caramelized onions that is ready in less than one hour. This recipe is so tasty and good-looking you might even consider serving it to guests. Provided they love liver as much as you do.
If you like veal, make sure you try Veal Escalopes in Lemon Sauce, Veal Marsala Recipe (with Mushrooms), or Veal Shanks.
Ingredients: 9 + oil, salt & pepper | Prep Time: 15 minutes | Cook Time: 20 minutes | Servings: 2 | Difficulty: Easy
Featured comment from Michel: Excellent, had a 18 years old Balsamic it really sweetened the dish.
Jump to recipe
Recipe ingredients
Veal liver: Two relatively long and thin slices of fresh liver, about as thick as a finger. If you like liver, learn How to Cook Liver with Onions (any kind of liver), Turkey Liver, Peri-Peri Chicken Livers, or the Romanian Deviled Eggs filled with homemade pate.
Red onions: I love using red onions for this liver recipe, but regular onions or shallots are also great.
Vinegar: Good-quality, mature balsamic vinegar and medium-priced, dry red wine.
Herbs: Fresh rosemary sprigs and either fresh or dried thyme.
Other ingredients: Vegetable oil, milk, all-purpose flour, fine sea salt, and ground black pepper.
See the recipe card for full information on ingredients and quantities.
How to cook veal liver?
- Cut the long liver pieces in half to have four smaller pieces. Soak them in milk for about 30 minutes (1).
- Meanwhile, slice the onions. Cook the onions during the last 15-20 minutes of the soaking time. Heat a large frying pan or skillet and fry the onions, rosemary, thyme, and a pinch of salt, often stirring on low heat, for about 10-15 minutes, until very soft and golden brown. Add the sugar, stir, and let it caramelize gently, about 2 minutes, until the sugar has a nice amber color. Don't let the sugar burn.
- About 5 minutes before the onions are cooked, flour the slices and shake to remove the excess flour (2).
- Fry the calf liver on medium heat for 1 minute on each side. Remove from the pan (3).
- Deglaze the pan containing the onions with balsamic vinegar and red wine (4).
- Add the slices to the hot pan and reheat them gently for about 1 minute per side. Sprinkle them with salt and pepper (5).
- Cooking time: Very thick slices might need 1 ½ minutes per side. Check the internal temperature with a digital meat thermometer.
How to check if the calf's liver is done?
To check, cut one piece in the middle; it should not be bloody anymore, just a bit pink. If you want them to be thoroughly cooked, add another minute to the cooking time and check again.
According to the USDA, internal beef organs should be cooked to 72°C/ 160°F, which is well done. However, in this case, the organs will be chalky and hard to swallow instead of tender and sweet. The compromise is only very slightly pink, not bloody, yet not completely brown.
Tips
It is preferable to use organic products. The organ is nutritious and healthy, but it also collects the chemicals fed to the animal. Using organic, free-range offal reduces the chances of eating all the hormones and antibiotics found in these animals.
Only season the liver after cooking it; if you add the salt before cooking, the offal will become rubbery.
Don't overcook it, or it will be dry, rubbery, and chalky. The slices will only need about 5-7 minutes of cooking time (depending on their thickness), turning a couple of times in between. They should be dark and crisp outside and slightly pink on the inside.
Recipe FAQs
What does liver taste like?
It's soft, hearty, and almost sweet with a slightly earthy flavor; the larger the animal you got it from, the earthier. Veal liver is just as delicate as chicken liver, while beef has a more intense flavor.
Why should I soak raw liver in milk?
The soaking helps reduce the gamey, slightly metallic taste. It will still taste like liver but will not be so intense anymore.
Do I have to soak the calf's liver?
It's not mandatory. I always advise soaking beef or pork liver with a very strong flavor, but soaking can be an optional step when it comes to veal. The offal of a young animal has a mild flavor, so soaking is not mandatory. If you are worried that the dish might taste too livery, go ahead with the soaking process; it only takes 30 minutes.
How to store cooked liver?
Refrigerate leftover calf liver and onions for up to 2 days.
When you reheat them, they will become drier, but they will still taste good.
The dish is not suitable for freezing.Â
How to Cook Veal Liver (Calf Liver)
Equipment
- 2 Frying pans/skillets
Ingredients
- 10.5 oz veal liver 2 large slices
- 1 cup milk
- 1 tablespoon all-purpose flour
- 3 tablespoons vegetable oil divided
- 9 oz red onions
- 1-2 sprigs rosemary
- ½ teaspoon thyme
- 1 teaspoon sugar
- 3 tablespoons balsamic vinegar
- ½ cup red wine
- fine sea salt and ground black pepper
Instructions
- Soak the liver: Cut the long slices into four smaller pieces. Place the slices in a shallow bowl. Cover them with milk and soak them for about 30 minutes to one hour.10.5 oz veal liver + 1 cup milk
- Prepare onions: Halve the onions and slice the halves. Finely chop the rosemary. Cook the onions during the last 15-20 minutes of the liver's soaking time.9 oz red onions + 1-2 sprigs rosemary
- Caramelize onions: Heat 2 tablespoons of vegetable oil in a large pan. Add the onions, rosemary, thyme, and a pinch of salt, and cook on low heat, often stirring, for about 10-15 minutes. They should be soft and slightly caramelized. Add the sugar, stir, and let it caramelize gently, about 1-2 minutes until the sugar has a nice amber color. Don't let the sugar burn.2 tablespoons vegetable oil+ onions + ½ teaspoon thyme + a pinch of salt; 1 teaspoon sugar
- Flour liver: Cook the liver during the last 5-10 minutes of the onions' cooking time. Place the flour on a large plate. Shake the liver slices gently to remove the excess milk. Turn them into the flour to coat them lightly all over. Shake gently again to remove the extra flour.1 tablespoon all-purpose flour
- Fry liver: Heat 1 tablespoon of the vegetable oil in a pan. Fry the liver on medium heat for 1 minute on each side.1 tablespoons vegetable oil
- Deglaze the pan containing the onions with balsamic vinegar and red wine. The mixture will thicken almost constantly. Stir well. If the liquid reduces too quickly, add another small splash of red wine.3 tablespoons balsamic vinegar + ½ cup red wine
- Add the veal liver slices and reheat them gently for about 1-1 ½ minutes per side. Sprinkle them with salt and pepper
- Cooking time: Very thick liver slices might need 1 ½ to 2 minutes per side. Check the internal temperature with a digital meat thermometer; it should be 72°C/ 160°F.
Notes
- Only season the liver after cooking; if you add the salt before cooking, it will become rubbery.
- Internal temperature: According to the USDA, internal beef organs should be cooked to 72°C/ 160°F, which is well done. However, in this case, the organs will be chalky and hard to swallow instead of tender and sweet. The compromise is only very slightly pink, not bloody, yet not completely brown.
Michel says
excellent had a 18 years old Balsamic it really sweetened the dish