Calf Liver and Brussels Sprouts with Bone Marrow Mustard

Calf Liver and Brussels Sprouts with Bone Marrow Mustard

All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode. We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.

Ingredients:

• 2 calf livers
• 1 cup (240ml) buttermilk
• 1 lb Brussels sprouts
• 1 tbsp (14.8ml) unsalted butter
• 1 canoe cut marrow bone
• 1 tsp (4.9ml) lemon oil
• 1 shallot, sliced
• 1 lemon
• 2 tbsp (29.6ml) triple crunch mustard
• 2 tbsp (29.6ml) canola oil
• Kosher salt

Method:

Preheat the oven to 450 F (232 C). Soak calf liver in buttermilk and 2 tbsp salt for 30 to 60 minutes.

Place bone marrow on tray and roast until softened and slightly browned.

Shave most of the Brussels sprouts on a mandolin, reserving a few leaves for garnish.

Heat a pan over medium heat. Add butter and shallots and sweat.  Add Brussels sprouts and cook until tender. Add to a blender and puree. Finish with lemon oil.

Heat a pan with canola oil over medium high heat. Add the calf livers and fry on both sides until cooked through.

In a bowl mix mustard and lemon juice. Scrape roasted bone marrow and add to mustard mix.

Plate calf livers with scoops of Brussels sprouts puree. Garnish with bone marrow mustard and Brussels sprouts leaves.