Liver and Onions with Boiled Potatoes
Ingredients
Boiled Potatoes
- 1.9 L (8 cups) water
- 30 ml (2 tablespoons) salt
- 907 g (2 pounds) baby yellow potatoes, washed
- 45 ml (3 tablespoons) salted butter, room temperature
- 30 ml (2 tablespoons) fresh chives, thinly sliced
Liver and Onions
- 454 g (1 pound) veal liver, sliced into 4 thin strips
- Salt
- Freshly cracked black pepper
- Canola oil
- 2 large yellow onions, sliced
- 15 ml (1 tablespoon) fresh thyme leaves
- 250 ml (1 cup) beef stock
- 30 ml (2 tablespoons) cold unsalted butter
Instructions
For the Boiled Potatoes
Add the water, salt and potatoes to a medium pot. Bring to a boil. Turn the heat down to medium-low and simmer for 10–15 minutes or until the potatoes are tender. Strain the potatoes and set aside until ready to serve. Right before serving, reheat the potatoes with the butter and toss them with the chives.
For the Liver and Onions
- Pat the liver dry with a paper towel. Lay them out on a plate and season with salt and pepper.
- Place a large cast-iron frying pan on medium-high heat and add about 30 ml (2 tablespoons) of oil. Once the oil is hot, add the onions, turn the heat down to medium and cook, stirring often, for 15–20 minutes or until the onions are browned and caramelized. Stir in the fresh thyme, remove the onions from the pan and set aside. Wipe the pan with a paper towel before continuing.
- Return the pan to the stove on medium-high heat and add another 30 ml (2 tablespoons) of oil. Once the oil is hot, sear the liver until browned, about 2 minutes per side.
- Return the onions to the pan along with the beef stock, then turn the heat to high and bring everything to a boil. Remove the pan from the heat and stir in the butter.
- Divide the potatoes between 4 plates. Place a piece of liver beside them and spoon over the caramelized onions and sauce.
