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Irish Beef Liver And Red Onions

Created by dienia b on March 23, 2023

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.