Jennifer May
Dining Car Calf Liver, adapted from The Art of Living According to Joe Beef: A Cookbook of Sorts by Frédéric Morin, David McMillan & Meredith Erickson.
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Dining Car Calf Liver

The Art of Living According to Joe Beef: A Cookbook of Sorts, Frederic Morin, David McMillan & Meredith Erickson - December 2011

Adapted from The Art of Living According to Joe Beef: A Cookbook of Sorts by Frédéric Morin, David McMillan & Meredith Erickson.

For 2 servings

Beef shank jus:

  • salt
  • black pepper, freshly ground
  • 2 1/2- to 3-lb. beef shank, cut crosswise into 1" pieces
  • 1/4 cup canola oil
  • 2 onions, roughly chopped
  • 3 lg. carrots, roughly chopped
  • 3 celery stalks, roughly chopped
  • 1 tomato, halved and seeded
  • 2 cloves garlic
  • 2 sprigs flat-leaf parsley
  • 2 sprigs thyme
  • 2 cups dry red table wine
  • 1 Tbsp. all-purpose flour
  1. Heat oven to 325°F.

  2. Season beef; reserve; heat oil in large pot over high heat; add beef; sear 3 minutes; flip; cook 3 minutes; remove from heat; place beef on serving plate; reserve.

  3. Drain oil from pot; reduce heat to medium; add onions, carrots, celery, tomato, garlic, parsley, and thyme; cook until vegetables have a little color (4 to 5 minutes); add 8 cups water and wine; sprinkle reserved beef evenly with flour; add to pot; bring to a boil; cover; place in oven; cook until meat is very tender (3 1/2 to 4 hours); remove from oven; scoop out large pieces; discard; strain stock through fine chinois into airtight container; discard solids; cool stock; cover; reserve in refrigerator (remove congealed fat from surface before using).


  • 1 10-oz. long slice calf liver, about 1 1/2" thick
  • 6 Tbsps. unsalted butter
  • 1/2 cup cooked ham, cut into small dice
  • 1 shallot, finely chopped
  • 1/2 cup white mushrooms, finely chopped
  • 1 Tbsp. Cognac
  • 3/8 tsp. salt
  • 1/2 clove garlic, minced
  • 1 Tbsp. parsley, finely chopped
  • 1/4 tsp. black pepper, freshly ground
  • 1 slice stale white bread, cubed and toasted
  • 1/2 cup Parmesan, freshly grated
  • 1 Tbsp. Dijon mustard
  • 1/4 cup fresh chives, roughly chopped
  1. Heat oven to 400°F.

  2. Slice liver with long sharp knife to open like a wallet; reserve.

  3. Heat 2 Tbsps. butter in sauté pan set over medium heat 2 minutes; add ham and shallot; cook 2 minutes; add mushrooms, Cognac, and 1/4 tsp. salt; stir well; add garlic, parsley, and 1/8 tsp. pepper; stir well; cook 3 minutes; add bread; mix well; remove from heat; cool.

  4. Melt 2 Tbsps. butter in small saucepan; remove from heat; cool; stir in Parmesan, mustard, and chives; reserve.

  5. Spoon stuffing carefully into liver about 3/4 full; squeeze down on top to make certain bottom is filled; fasten shut with bamboo skewers to keep filling from falling out; reserve.

  6. Heat remaining 2 Tbsps. butter in ovenproof pan set over medium heat; add remaining 1/8 tsp. salt and 1/8 tsp. pepper; add liver to pan; roast in oven 12 minutes; remove from oven; smear liver with mustard mixture; add 1 cup jus; return to oven; roast until instant read thermometer inserted into thickest part registers 135˚F; remove from oven; let rest.

  7. To serve, remove skewers; slice liver; divide between two serving plates; spoon sauce around.