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Leber Berliner Art

Serves 4 to 6 Entree meat

Leber Berliner Art

Leber Berliner Art is a tribute to Berlin's straightforward culinary style, often savored in cozy homes across the city. This dish, crafted with care and without pretense, features tender calf liver, sweet apples, and caramelized onions. It's a staple of Berlin's home cooking, enjoyed at family tables where tradition meets the everyday.

Expect a harmonious blend of flavors: the richness of the liver complemented by the gentle sweetness of apples and the deep, savory notes of onions, all brought together by a touch of butter. The dish invites a second helping, its warmth pairing perfectly with creamy mashed potatoes. Generous pinches of salt and pepper are added to taste, completing this comforting meal.

Ingredients

  • 600 gcalf liver — sliced
  • 3apples — sliced
  • 3onions — sliced
  • 40 gbutter
  • 1 tbspflour — for dredging
  • mashed potatoes — to serve
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing the calf liver. Rinse the 600 g of calf liver under cold water and pat dry with paper towels. Slice the liver into thin, even pieces, approximately 1 cm thick. Season both sides with fine sea salt and black pepper, ensuring even coverage. Set aside to allow the seasoning to penetrate the meat.
  2. Peel and core the 3 apples, then slice them into thin wedges. Set them aside for later use. Peel and thinly slice the 3 onions, aiming for uniform slices to ensure even cooking.
  3. In a large frying pan, melt 20 g of the butter over medium heat. Add the sliced onions and cook until they become translucent and start to caramelize, stirring occasionally. This should take about 10 minutes, and the onions should be golden brown and sweet-smelling. Remove the onions from the pan and set aside.
  4. In the same pan, add the remaining 20 g of butter. Once melted, add the apple slices. Cook the apples until they are soft and slightly caramelized, about 5 minutes. They should be tender but still hold their shape. Remove the apples from the pan and set aside with the onions.
  5. Dust the seasoned liver slices lightly with 1 tbsp of flour, shaking off any excess. Increase the heat to medium-high and add a bit of clarified butter to the pan if needed. Brown the liver slices in batches, ensuring not to overcrowd the pan. Each piece should develop a deep, rich color on both sides, which will take about 2-3 minutes per side. The liver should be browned but still slightly pink in the center.
  6. Once all the liver slices are browned, return them to the pan along with the onions and apples. Lower the heat to medium and cover the pan. Allow the mixture to cook together for a few more minutes, letting the flavors meld. The liver should be fork-tender and the apples and onions should be well integrated with the meat.
  7. Taste the dish and adjust the seasoning with more salt and pepper if necessary. Serve the Leber Berliner Art immediately with a side of mashed potatoes, ensuring each plate gets a generous portion of liver, apples, and onions.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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