Ox Liver From the Roast

Rating: 3.00 / 5.00 (4 Votes)

Total time: 45 min

Servings: 4.0 (servings)



For garnish:


Rinse ox liver under cold running water, dry and perhaps remove skin, tendons and tubes.

For the marinade, mix olive oil with the juice of one lemon and season with salt, pepper and mustard powder. Drizzle it over the liver slices, layer them and let them marinate for 1 hour with the lid closed. Remove the liver slices from the marinade, dry them and grill them on the charcoal grill, turning several times.

Garnish with watercress.

Grill time: 5-7 min. Serve: White bread, onion rings, orange salad or mashed potatoes Drink: Red wine from the Ahr region.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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