Beef Liver with Ale and Onion Ragout

Описание: Serves: 4

16 oz. (460 g) Beef Liver, deveined and rinsed
As Needed Buttermilk or whole milk
2 Bay Leaves
As Needed Black Pepper, ground
1 ½ oz. (40 g) Butter, unsalted
½ oz. (14 g) Hungarian Paprika
16 oz. (460 g) Red Onions, sliced
¼ oz. (5 g) Garlic, finely chopped
3 oz. (85 g) A/P Flour
3 ½ oz. (100 g) Tomato Puree
4 oz. (118 ml) Chicken Stock
2 oz. (60 ml) Whole Grain Mustard
12 oz. (355 ml) Ale or Beer
As Needed Salt & Pepper

Method:
1. Begin with cleaning your liver if they are not already. Remove the vein, rinse with cold water. Place in a bowl, add milk, bay leaves and black pepper. Place in cooler for 15 – 30 minutes.
2. After the liver has marinated, rinse with cold water and pat dry with paper towels and set aside.
3. Preheat a sauté pan over medium high heat, add butter.
4. Dredge liver in flour and sear hard and fast to get brown color. Then remove to a sheet pan lined with parchment paper.
5. Reduce heat to medium, wipe pan and add butter.
6. Once butter has melted dredge onions in flour and shake off excess flour. Then add onions to the pan. Sweat until translucent, then add garlic and reduce heat. Cook until aromatic.
7. Add stock to deglaze. Stir until everything is mixed. Liquid will be pretty thick, so continue adding stock until it is fluid. Continue until all stock has been added. Simmer fo r5 minutes.
8. Add paprika, mustard and tomato puree. Stir until incorporated, season with salt and pepper.
9. Add beer slowly, stir continuously until all beer has been added. Bring to a boil, reduce heat and simmer for 15 minutes or until desired consistency is reached.
10. Reduce temperature to low, add livers and cook for 5 minutes. Just until they are hot inside.
11. Adjust seasonings and serve.

Notes:
• Do not salt liver prior to cooking. Salt to finish
• Salting liver before cooking makes it tough
• Milk or buttermilk helps tenderize the liver
• Exceeding 30 minute marinade could risk making the liver mushy
• Do not overcook liver