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Beef Liver with Sherry Glaze

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Beef Liver with Sherry Glaze

The perfect beef liver with sherry glaze recipe with a picture and simple step-by-step instructions.

  • 900 g Beef liver
  • 4 tbsp Olive oil
  • 5 tbsp Sherry vinegar
  • 4 tbsp Sherry
  • 4 St. Chopped onions
  • 400 ml Beef broth
  • 2 tbsp Dried thyme
  • 4 tsp Honey
  • Salt and pepper to taste
  • Parsley for garnish
  1. Cut the liver into large pieces, wash, pat dry, set aside.
  2. Heat the oil in a pan. Add the liver and fry vigorously on all sides for 5 minutes. Take out the liver.
  3. 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.
  4. Return the liver to the pan and heat it up, mixing it with the glaze by stirring. Remove and sprinkle with parsley.
  5. A salad and a fine white bread are completely sufficient here.
Dinner
European
beef liver with sherry glaze

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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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