Beef Liver with Sherry Glaze

5 from 6 votes
Course Dinner
Cuisine European
Servings 6 people
Calories 160 kcal


  • 900 g Beef liver
  • 4 tbsp Olive oil
  • 5 tbsp Sherry vinegar
  • 4 tbsp Sherry
  • 4 Chopped onions
  • 400 ml Beef broth
  • 2 tbsp Dried thyme
  • 4 tsp Honey
  • Salt and pepper to taste
  • Parsley for garnish


  • Cut the liver into large pieces, wash, pat dry, set aside.
  • Heat the oil in a pan. Add the liver and fry vigorously on all sides for 5 minutes. Take out the liver.
  • Add the vinegar, sherry and onions to the pan and bring to the boil. Add the beef broth, thyme and honey. Simmer until the sauce has boiled down to approx. 8 tbsp. Season with salt and pepper to taste.
  • Return the liver to the pan and heat it up, mixing it with the glaze by stirring. Remove and sprinkle with parsley.
  • A salad and a fine white bread are completely sufficient here.


Serving: 100gCalories: 160kcalCarbohydrates: 6.9gProtein: 0.8gFat: 12.8g
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Written by John Myers

Professional Chef with 25 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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