Veal Liver Brisket

1. 1

   Preheat the oven to 475F (240C).

2. 2

   Season the liver slices liberally with the steak spice.

3. 3

   Select a nonstick frying pan or saute pan large enough to hold all the liver slices in a single layer.

4. 4

   Place over medium heat and add the oil.

5. 5

   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.

6. 6

   Transfer the liver to a plate.

7. 7

   Add the smoked meat to the same pan over medium heat without any additional oil.

8. 8

   Toss with tongs for about 1 minute, then remove from the heat.

9. 9

   Layer the meats Napoleon style, alternating the liver and brisket.

10. 10

    Cut the pickle lengthwise into medium slices, like you would for a burger, and place on top.

11. 11

    Serve with the mustard and ketchup.

* Per serving · 4 servings · Values may vary.

No additional tips available.