Description
Bourbon-Soaked Liver & Onions is a flavorful and hearty dish featuring tender beef liver marinated in bourbon for a rich, smoky depth of flavor. The liver is pan-seared and served with sweet, caramelized onions cooked in butter, creating a perfect balance of savory and sweet. This classic comfort food is easy to prepare and perfect for a satisfying weeknight dinner.
Ingredients
Scale
Main Ingredients
- 1 pound beef liver
- 1 cup bourbon
- 2 medium onions, sliced
- 4 tablespoons butter
- Salt and pepper to taste
Instructions
- Marinate the liver: Place the beef liver in a bowl and pour the bourbon over it. Cover and let it marinate for at least 1 hour in the refrigerator to infuse the meat with rich flavors.
- Caramelize the onions: In a large skillet, melt the butter over medium heat. Add the sliced onions and cook gently, stirring occasionally, until they become golden brown and caramelized, about 15-20 minutes. Remove the onions from the skillet and set aside.
- Cook the liver: Using the same skillet, add the bourbon-marinated liver along with any remaining bourbon from the marinade. Season with salt and pepper. Cook each side for about 3-4 minutes until the liver is browned but still tender inside.
- Combine onions and liver: Return the caramelized onions to the skillet with the liver and cook together for an additional minute to blend the flavors.
- Serve hot: Transfer the liver and onions to plates and serve immediately while warm.
Notes
- Be careful not to overcook the liver, as it can become tough and dry.
- Use fresh bourbon for the best flavor infusion in the marinade.
- If you prefer a milder taste, soak the liver in milk before marinating to reduce bitterness.
- Serve with mashed potatoes or crusty bread to complement the rich flavors.
