Liver and bacon.

4 Slices of Ox liver (Ask the butcher to slice it thinly and take off any membrane)
8 Slices of Good dry cured streaky bacon
Flour for dusting
Salt and pepper.

For the sauce.
Two large onions thinly sliced
A small glug of vinegar
A small hand full of white sugar
2 oz of butter
2ox of plain flour
1 pint of good beef stock (stock cube)
A desert spoon of tomato puree

People are usually concerned about using ox liver because it has a bad reputation form years ago. Nowadays ox liver is sweet and creamy as apposed to the strong and bitter liver of old. This is due to the age of our beef when it goes to slaughter.

Add the onions to a pan containing a small splash of hot oil or butter and stir to get the onions started. Turn down the heat and allow to cook slowly until they begin to lightly brown. This should take about 10 minutes.

In another pan melt the butter and add the flour. Stirring all the time cook until the flour mixture begins to turn light brown and add the tomato puree.

Slowly add the stock stirring all the time and beating out the lumps! Bring to the boil and turn down the heat until you have a good simmer. You should end up with a brown sauce which is neither too thick nor too thin. Season to taste. If it needs to be a little darker don’t be afraid to use some gravy browning.

By this time the onions are going to be very soft and sweet. To this pan add two cap fulls of vinegar and a small pinch of sugar. Keeping your nose away from the vinegar vapours taste the onions and add more sugar if needed. Season with salt and black pepper. Strain the sauce onto the onions and mix and re boil.

Heat a heavy base frying pan and add some oil Lay the liver in the flour and season. Turn over and re season.
Fry the bacon in the pan until crisp. Remove the bacon and add the liver. Fry for about 30 seconds each side and serve!! Don’t STEW!!!

Serve this dish with braised red cabbage and mash!!

Posted On: Wednesday, November 16th, 2011 @ 5:23 pm | 2 Comments