Liver, Onions And Nec Recipe

Prepare liver

Pat the liver slices dry with paper towels. Trim any membranes or visible veins and slice into 1/4- to 1/2-inch pieces if not already sliced. Season both sides with 1 tsp salt and 1 tsp black pepper.

Dredge

Place the flour in a shallow dish. Lightly dredge each liver slice in the flour, shaking off excess. Reserve any remaining flour for the onions if desired.

Cook onions

In a large skillet over medium heat, melt 2 tablespoons butter with 1 tablespoon vegetable oil. Add the thinly sliced onion and a pinch (about 1/8 tsp) of salt. Cook, stirring occasionally, until the onions are soft and deeply caramelized, about 18-22 minutes. In the last 2 minutes add the minced garlic and continue to cook until fragrant. Remove half of the caramelized onions to a plate and keep warm.

Sear liver

Increase heat to medium-high and add the remaining 1 tablespoon butter to the skillet. Add liver slices in a single layer (work in batches if necessary to avoid crowding). Sear 1.5–2 minutes per side for medium-rare to medium (liver cooks quickly and overcooking makes it grainy). Transfer cooked liver to the plate with onions and tent lightly with foil.

Deglaze & finish

With the skillet still hot, add the red wine (if using) and scrape up any brown bits from the bottom. Let the wine reduce about 1 minute, then add the 3 tablespoons stock and 1 teaspoon apple cider vinegar. Stir and allow the liquid to reduce slightly, about 1–2 minutes. Return the reserved onions and the liver to the skillet just to warm through and coat with sauce for about 1 minute. Taste and adjust seasoning if needed.

Add parsley

Sprinkle the chopped fresh parsley over the liver and onions and remove skillet from heat.

Make nec butter

In a small saucepan over low heat, melt the 4 tablespoons unsalted butter gently. Add the finely minced shallot and cook very gently for 2–3 minutes until softened but not browned. Stir in 1 teaspoon lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon fresh thyme leaves, 1/4 tsp salt and 1/4 tsp black pepper. Keep on the lowest heat for 1 minute to meld flavors, then remove from heat. Taste and adjust lemon or salt as needed. Keep warm.

Finish

Just before serving, spoon the warm nec butter over the plated liver and onions, or drizzle it across the top as a finishing sauce.

Plate the mashed potatoes or slices of crusty bread. Arrange the liver and caramelized onions on top or alongside. Drizzle the nec butter over the liver, garnish with extra chopped parsley, and serve immediately.