in Portugal

Beef liver in Portuguese

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Ingredients for 4 servings:

  • 8 slice(s) beef liver(s), thin, without skin
  • 1 bottle of wine, red, strong
  • 1 tbsp marjoram
  • 2 bay leaves
  • 150 g bacon, smoked lean, diced
  • 1 bunch of coriander leaves
  • salt and pepper
  • 2 cloves garlic, pressed fresh

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes

Marinate the thin liver slices in red wine with garlic, marjoram, pepper, and bay leaves for 3-4 hours. Fry the bacon cubes in a little olive oil. When browned, remove them from the pan and set aside. Pat the liver slices dry and quickly sear them on both sides in the oil. Place them on a preheated platter. Immediately reduce the marinade in the same pan, remove the bay leaves, and pour them over the liver. Sprinkle with coarsely chopped coriander leaves. Scatter the bacon cubes over the top. Serve with simple fried potato slices—and, of course, the remaining wine. Use only the best olive oil!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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