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Beef liver salad with 3 mustard ice cream

by Javi Estévez

For the beef liver

  • 500 g. very fresh veal liver
  • 50 g. of salt
  • 50 g. sugar
  • 50 g. paprika, cumin, curry, oregano, thyme, pepper (powder)
  • 100 g. butter

For the salad

  • 50 g. arugula
  • 50 g. watercress
  • 50 g. Canon
  • 50 g. parsley
  • 25 g. julienned red onion
  • 15 g. fried onion
  • Salt flake

For the vinaigrette

  • 150 ml. sherry vinegar
  • 350 ml. sunflower oil
  • 350 ml. olive oil
  • 30 ml. soy
  • 15 g. grain mustard
  • 80 g. honey
  • 10 g. of salt
  • 50 ml. of water

For the ice cream

  • 100 g. mustard ice cream
  • 25 g. fried rolled almonds

Beef liver

  • Mode: steam
  • Temperature: 90 ºC
  • Humidity: 100%
  • Time: 4 hours

For the beef liver

Introduce the liver with water and ice for 6 hours. Drain and dry well. Clean the liver by removing the offal and cut in two.

Mix the salt and sugar with the powdered spices and marinate the 2 pieces of liver for 4 hours. Wash well and pat dry. Place the thyme and rosemary in the cooking bag together with a nut of butter. Pack and cook with the mychef evolution oven in steam mode for 4 hours at 90 degrees.

Cool in ice water and reserve in a chamber.

For the vinaigrette

Make a vinaigrette by mixing the ingredients. Reserve.

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At the time of the pass, slice the liver very thin, dress with the vinaigrette and finish with the dressed salad, the mustard ice cream and the fried almonds.