A bistro classic from Portugal, beef liver is briefly marinated in bay leaf, garlic and vinegar, then seared hard and deglazed with the marinade. It works well as a hot late-night snack.
Toss the liver slices with the garlic, bay leaf, vinegar and black pepper and chill for 10 minutes.
Remove the liver from the marinade and pat dry. Heat the olive oil until very hot and sear the slices hard for 2 minutes per side, then season with salt.
Take the liver out of the pan, pour in the marinade and simmer for 1 minute, then drizzle it over the liver and serve hot.
Pat the liver dry with paper towel after taking it out of the marinade, or it will steam instead of sear in the pan. Contains no listed 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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