Veal liver with leek
When I cook veal liver with leeks, I usually do it on request. It's one of the few dishes for which I don't have to convince anyone. I know from the start that it will be eaten, whether I add more vegetables or stick to the almost classic recipe. I most often prepare it in the evening when I need something hearty but that doesn't take too long to cook.
Quick Info
Total time: approx. 2 hours (includes soaking the liver)
Servings: 3-4
Difficulty: easy, with attention to soaking and cutting the liver
Ingredients
500 g veal liver, washed and cleaned of membranes
100 ml milk (for soaking)
cold water, enough to cover the liver
3 green onions, chopped
1 small leek (or half, if large), sliced thinly
1 red bell pepper, diced
100 ml oil (I use sunflower oil)
1/2 teaspoon chili flakes (or to taste)
salt, added at the end
fresh parsley, chopped, for serving
Preparation Method
1. Cut the liver into thick pieces, about 2 cm each. Do not cut too thinly, or it will dry out while cooking.
2. Place the liver in a bowl and pour the milk over it. Add cold water to completely cover it. Let it sit in the fridge for at least an hour, then change the liquid to cold water and let it sit for another hour. This step removes the bitter taste and helps tenderize it.
3. Drain the liver and dry it with paper towels. Do not leave it at room temperature for too long; cook it directly.
4. In a large skillet or shallow pot, heat the oil. Add the green onions, leeks, and red bell pepper. Sauté over medium heat for 4-5 minutes until the vegetables soften.
5. Place the liver next to the vegetables in a single layer. Do not stir immediately; let it sear slightly upon contact. The liver should not be overcooked – it takes about 2-3 minutes on each side until it starts to change color.
6. Sprinkle the chili flakes. Pour a glass of water (approx. 200 ml) over everything. Reduce the heat to low, cover, and let it simmer for 15-20 minutes. Check halfway; add a little more water if it seems too dry.
7. When the sauce has reduced and the liver is cooked but still tender, lift the lid and taste. Only now add salt, as needed. Adding salt at the end helps maintain the tender texture of the liver.
8. Remove from heat and sprinkle fresh parsley before serving.
Why I make the recipe often
It’s prepared without complicated steps. Veal liver has a milder taste compared to other types, and the vegetables add sweetness. It can be easily adapted based on what you have at home, and in a few hours (including soaking), the meal is ready. If there are leftovers, they keep well in the fridge until the next day without hardening or losing flavor.
Tips and Variations
Tips
- Do not skip the step with milk and cold water. The liver becomes more tender and loses its intense taste.
- Do not cut thin pieces, or they will dry out quickly.
- Always add salt at the end, even if it seems late.
- Cook on low heat and do not extend the time once the liver seems done – it can become rubbery easily.
- If necessary, clean the membranes from the liver well; otherwise, they become tough when cooked.
Substitutions
- Leeks can be replaced with regular onions, but the taste will not have that slight sweetness.
- The red bell pepper can be omitted or replaced with yellow bell pepper.
- In the absence of milk, only cold water can be used, but the texture will not be as fine.
Variations
- You can add other vegetables: finely chopped carrots, celery, or cherry tomatoes at the end.
- For a more aromatic note, a bit of dried thyme works well, but do not overdo it.
- For a spicier taste, increase the amount of chili flakes.
Serving Ideas
- I most often serve it with plain rice or mashed potatoes.
- It also works with soft polenta.
- It goes well with roasted vegetables or a fresh green salad.
Frequently Asked Questions
1. Can I use chicken liver instead of veal liver?
Yes, the same technique works. However, do not soak chicken liver for more than 30-40 minutes, as it becomes too soft.
2. Why should salt be added at the end?
Salt draws water out of the liver and makes it tough if added too early. If you add it at the end, the liver remains tender.
3. Can it be made without milk, just with water?
Yes, but milk helps with taste and final texture. If you don't have it, use only cold water and soak, changing the water at least once.
4. What do I do if the liver is bitter?
Soaking in milk and cold water, plus rinsing the pieces before cooking, almost completely removes the bitter taste.
5. Can I freeze the cooked liver?
I do not recommend it. The texture becomes crumbly upon thawing.
Nutritional Values (per serving, estimated)
Calories: 290-320
Protein: 22-25 g
Fat: 18-20 g
Carbohydrates: 7-10 g
It is a recipe rich in protein, iron, and vitamin A, with enough fats from the oil and liver. If you use less oil or replace part of it with water for sautéing, the caloric intake decreases.
Storage and Reheating
Store the liver with the sauce in a sealed container in the fridge for up to 2 days. When reheating, add 2-3 tablespoons of water and heat gently over low heat or in the microwave on a low setting. Do not reheat too many times, as it will toughen. It’s best consumed the same day or the next day at most.
The calf liver should be soaked for at least one hour in milk and another hour in cold water. These vegetables are sautéed. The liver is drained of water and cut into large pieces, about 2 cm thick. The liver is sautéed alongside the vegetables. When the liver starts to change color, a glass of water is added. It is simmered covered on very low heat until the water reduces and a sauce forms. Salt is added at the end, resulting in tender liver. Serve the liver with herbs accompanied by your preferred side dish. The liver should be soaked before preparation in milk and water. Salt should only be added at the end of the cooking process to keep it tender. If salted at the beginning, it will become tough. - This also applies to chicken liver.
Ingredients: 500 g calf liver, 100 ml milk, 3 green onions, 1 leek, 1 red bell pepper, 1/2 teaspoon chili flakes, salt, 100 ml oil, fresh parsley
