Calf Liver and Brussels Sprouts Recipe

This Calf Liver and Brussels Sprouts recipe combines tender pan-seared calf liver with velvety Brussels sprouts purée and an indulgent bone marrow mustard for a restaurant-worthy meal full of rich, earthy flavours. Featured on Bring on the Karbs, Erica and Josh Karbelnik transform classic ingredients into an elegant dish that’s both comforting and refined, making it an excellent choice for adventurous home cooks looking to expand their culinary repertoire.

The Inspiration

Calf liver has long been celebrated in European cuisine for its delicate texture, mild flavour compared to beef liver, and exceptional nutritional value. When cooked properly, it becomes incredibly tender and pairs beautifully with rich sauces, earthy vegetables, and bright acidic elements that help balance its distinctive character.

For the Halloween episode of Bring on the Karbs, Erica and Josh Karbelnik embraced the spirit of adventurous cooking by showcasing an ingredient that has been cherished in fine dining for generations. Rather than overwhelming the liver with heavy accompaniments, they paired it with a smooth Brussels sprouts purée and a bold bone marrow mustard that enhances every bite without masking the meat’s natural flavour.

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.

Serving Suggestions

This elegant Calf Liver and Brussels Sprouts recipe makes an impressive centrepiece for an intimate dinner, holiday gathering, or special autumn meal. The creamy Brussels sprouts purée complements the rich flavour of the liver beautifully, while the bone marrow mustard provides bright acidity and luxurious depth. To create a complete restaurant-inspired dinner, pair the dish with roasted fingerling potatoes, creamy mashed potatoes, buttered root vegetables, or crusty artisan bread for soaking up every bit of the flavourful sauce.

For beverages, a full-bodied red wine or a robust dark ale complements the earthy richness of the liver and roasted bone marrow. If you prefer a non-alcoholic pairing, sparkling water with lemon or an unsweetened herbal tea provides a refreshing contrast to the richness of the meal. This recipe is especially well suited for cool-weather entertaining, making it an excellent addition to autumn menus, Halloween dinner parties, or sophisticated weekend meals where presentation and bold flavours take centre stage.

Final Thoughts

This Calf Liver and Brussels Sprouts recipe is a celebration of classic ingredients prepared with modern elegance. Tender calf liver, silky Brussels sprouts purée, and indulgent bone marrow mustard combine to create a beautifully balanced dish that highlights both richness and freshness in every bite. While liver may be unfamiliar to some home cooks, this preparation demonstrates just how approachable and rewarding it can be when handled with care.

Find more recipes from Bring on the Karbs! here!

Follow us on Instagram and YouTube for behind-the-scene footage and exclusive content!