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:
- 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
Heat oven to 325°F.
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.
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
Heat oven to 400°F.
Slice liver with long sharp knife to open like a wallet; reserve.
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.
Melt 2 Tbsps. butter in small saucepan; remove from heat; cool; stir in Parmesan, mustard, and chives; reserve.
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.
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.
To serve, remove skewers; slice liver; divide between two serving plates; spoon sauce around.