You will need: olive oil, veal liver, garlic cloves, salt, black pepper, onion powder, cumin, green pepper slices, milk, apple or grape vinegar, 1 large lemon

Tips:

• #1 Buy the liver from a trustworthy source to ensure it’s freshness
• #2 semi freeze the liver first to that it is easy to slice

Instructions:

• Using a sharp knife cut the liver into thin small pieces
• To cleanse the liver from all the blood and to neutralize it’s alkaline taste, soak it in milk
• Use a fork to separate the liver pieces that each gets and even coating of milk
• Make sure the liver is completely submerged in the milk and set it aside for at least 2 hours
• This will cleanse and tenderize the liver and will prevent it from darkening once cooked
• Now let’s cook it like a pro, in a deep pan heat a generous amount of oil
• Drain the liver from all the milk DO NOT RINSE IT
• Add it to the hot oil
• Continue cooking on medium high heat until the liver is no longer pink
• For 1.5 lbs of liver, I used 2 minced garlic cloves
• Add the garlic to the sautéed liver
• You will notice that a thick sauce starts to form. That is a good sign! It means you wont end up with a dry chewy liver at the end
• Once the liver starts to absorb the sauce, add the seasonings
• Add 2 tbsps of apple or grape vinegar and juice of 1 big lemon
• Add salt to taste
• Add 1/2 tsp black pepper
• Add 1 tsp cumin
• Add 1 tsp onion powder
• Give it a mix and cook for 5 more minutes
• Add green pepper slices
• Stir them in and turn off the heat
• Enjoy!