Irish Beef Liver And Red Onions

Step 1: Trim any visible veins or connective tissue from the liver.

Step 2: Peel and thickly slice the onions.

Step 3: Prepare a skillet large enough to contain the liver and onions in more or less a single layer, with a fitting lid.

Step 4: Season the liver with black pepper to taste

Step 5: No salt at this stage as it might make the meat tough.

Step 6: Heat up the oil and butter in the skillet over medium high heat and when butter is foaming, place the liver slices in.

Step 7: Fry for 5 minutes, then turn the slices over (don’t worry if they curl up a bit) and immediately tuck the onion rings in between.

Step 8: Turn up the heat, cover with the lid and cook for 10 minutes, turning the onions once or twice until they start to caramelize.

Step 9: When they are almost starting to catch on the bottom of the pan, add the water and cover with the lid again.

Step 10: Shake the pan a little, cook until the water evaporates 5 minutes

Step 11: Take off the heat and serve.

Step 12: Salt generously to taste on the plates.