Recipe
Slow-Cooked Liver with Onions & Red Wine Gravy
Soft onions, tender liver, and a deep red wine gravy make this a proper old-fashioned supper for cold evenings.
Ingredients
Method
20 mins prep40 mins cook60 mins total
Heat 1 tbsp oil and 25g butter in a wide pan. Add 3 sliced onions with a pinch of salt and cook slowly for 20 to 25 minutes until deeply softened and golden.
Stir in 2 minced garlic cloves, 1 tsp thyme, and 2 tbsp plain flour. Cook for 1 minute.
Pour in 200ml red wine and 350ml beef stock, stirring well. Add 1 bay leaf and simmer for 10 minutes until thickened into a rich gravy.
Meanwhile trim and slice 500g lamb liver, season lightly, and dust with a little extra flour.
Nestle the liver into the gravy and cook gently for 4 to 5 minutes, turning once, until just cooked through and still tender.
Finish with 1 tsp Worcestershire sauce and a knob of butter, then serve hot.
Notes
Add the liver towards the end so it gently finishes in the gravy rather than boiling hard.
About this recipe
This is the liver recipe that actually wins people back over. The onions are cooked right down, the gravy has real body from stock and red wine, and the liver is added carefully so it stays tender instead of turning grainy.
Serve it with mashed potatoes, buttered cabbage, or thick slices of toast to catch every drop of the gravy.
