Veal Liver Brisket
Some of our favorite customers—that is, Bobby Sontag—say that liver should always be served rare. This is (yet) another time where we disagree with him. Regarding Montreal smoked meat, we have one word: Schwartz’s. Not unlike bagels, smoked meat preferences fuel wars and countless throwdowns. In fact, the best smoked meat is the one you prefer. If you can’t get Montreal smoked beef brisket, you can substitute pastrami or even corned beef.
Recipe information
Yield
Serves 1
Ingredients
Preparation
Step 1
Preheat the oven to 475°F (240°C). Season the liver slices liberally with the steak spice.
Step 2
Select a nonstick frying pan or sauté pan large enough to hold all the liver slices in a single layer. Place over medium heat and add the oil. When the oil is hot, add the liver slices and sear, turning once, for 2 minutes on each side, or until done to your liking. Transfer the liver to a plate.
Step 3
Add the smoked meat to the same pan over medium heat without any additional oil. Toss with tongs for about 1 minute, then remove from the heat.
Step 4
Layer the meats “Napoleon style,” alternating the liver and brisket. Cut the pickle lengthwise into medium slices, like you would for a burger, and place on top. Serve with the mustard and ketchup.
