Usuba
Veal Liver with Cranberry and Brussels Sprouts
Tender liver, seared until golden and finished in the oven, is served with a spicy cranberry sauce with bacon and sage. Brussels sprouts are cooked separately and served as a side dish. The dish combines the rich flavor of liver with the tartness of cranberry and the piquancy of smoked meat.
- Total
- 30 min
- Standard serving
- 614 g
Ingredients
Total 9
Instructions
- 1
Step 1
Preheat the oven to 180 degrees.
- 2
Step 2
Boil Brussels sprouts in salted boiling water. Cook fresh sprouts for 5–6 minutes, frozen ones for 10–12 minutes.
- 3
Step 3
Heat a frying pan with vegetable oil. Cut the liver into thin slices, salt and pepper it, and lightly coat it in flour.
Place the liver in a pan and fry for 2 minutes on each side. Transfer to the oven for 10–15 minutes.
- 4
Step 4
While the liver is cooking in the oven, finely chop the onion. Place the bacon on a preheated pan with a small amount of oil.
When the bacon is cooked, remove it from the pan and set aside. Stew the onion in the remaining fat until soft. Reduce the heat.
- 5
Step 5
Add 6-7 sage leaves and cranberries to the pan. Add a pinch of sugar, salt and pepper to taste.
Squeeze the juice from 1/4 of a lemon. Mix, mashing the cranberries, until you get a uniform mass.
- 6
Step 6
Remove the liver from the oven. When serving, place the cranberry sauce with onion and bacon on top of the liver. Serve with Brussels sprouts.
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