Как вкусно приготовить говяжью печень в банке #печень #рецепты#еда

Ingredients

• 500 g Beef Liver (trimmed, membrane removed, cut into large pieces)
• 1 tsp Salt (kosher or table salt)
• 0.5 tsp Black Pepper (freshly ground)
• 2 tbsp Vegetable Oil (neutral oil such as canola)
• 1 medium Onion (peeled and diced)
• 1 medium Carrot (peeled and diced or grated)
• 1 large Apple (peeled and sliced)
• 2 tbsp Unsalted Butter (cut into small pieces for topping each jar)
• 4 Mason Jars (250 ml) (heat‑resistant jars with lids)
• as needed Aluminum Foil (to cover jars tightly during baking)

Instructions

1. Prepare the Liver

   Remove any remaining membrane from the liver, cut it into large bite‑size pieces, place in a bowl, sprinkle with salt and black pepper, and toss to coat. Let it marinate for 1 hour at room temperature.

   Time: PT1H15M

2. Make the Sauté (Zaharka)

   Heat the vegetable oil in a frying pan over medium heat. Add the diced onion and carrot, sauté until the onion becomes translucent and the carrot softens, about 8‑10 minutes.

   Time: PT10M

   Temperature: Medium heat

3. Assemble the Jars

   Place a small amount of the hot sauté at the bottom of each mason jar. Add a layer of apple slices, then a portion of the marinated liver, followed by another spoonful of sauté and another apple slice. Top each jar with a small piece of butter and cover tightly with aluminum foil.

   Time: PT5M

4. Bake in a Cold Oven

   Arrange the sealed jars on a baking sheet and place the sheet in a cold oven. Set the oven to 190°C and bake for 35 minutes. Do not pre‑heat the oven; starting cold prevents the glass from shocking.

   Time: PT35M

   Temperature: 190°C

5. Rest and Serve

   Remove the jars from the oven using oven mitts, let them rest for 5 minutes before opening. Serve the liver directly from the jars with the softened apple and buttery sauce.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

10 g

Fat

12 g

Fiber

2 g