A classic on Portuguese bistro menus, this dish marinates beef liver briefly with bay leaves, garlic, and vinegar, then sears it quickly over high heat and deglazes the pan with the marinade. Serve it hot as a late-night snack.
Combine the beef liver slices with the garlic, bay leaves, vinegar, and black pepper. Refrigerate for 10 minutes.
Remove the liver from the marinade and pat it dry. Heat the olive oil over high heat and quickly sear the slices for 2 minutes on each side. Add the salt.
Remove the liver from the pan and pour in the marinade. Boil for 1 minute, then spoon the sauce over the liver and serve hot.
After removing the liver from the marinade, pat it thoroughly dry with paper towels. Otherwise, it will steam rather than sear in the pan. This recipe contains no allergens.
Sirkeli sos kurutulmuş ekmek üzerine döküldüğünde harika oldu, ailece sofrayı hızla bitirdik.
Dilimleri marine sıvısından çıkarır çıkarmaz kurulamadan tavaya attım, yağ epey sıçradı ve 2 dakika yerine gri, haşlanmış gibi bir doku kaldı; ikinci denememde kâğıt havluyla kuruladıktan sonra düzgün mühürlendi.
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