Recipe detail

Name: Veal liver on the grill
Yield: 10
Cuisine: Czech
Ingredients: 2000.0000 g Telecí játra očištěná od blan; 2.0000 g Pepř barevný čerstvě drcený; 2.0000 g Tymíán čerstvý; 100.0000 g Olej; 30.0000 g Sůl; 100.0000 g Máslo

Beef Veal liver on the grill

25. 3. 2021

Author: Vlastimil Jaša

Company: Retigo

Food category: Beef

Cuisine: Czech

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Program steps

To view the entire table, move the table to the right.

Hot air

0 %

Termination by core probe temperature

56 °C

230 °C

100 %

Ingredients - number of portions - 10

Name	Value	Unit
veal liver	2000	g
mixed peppercorns	2	g
thyme	2	g
vegetable oil	100	g
salt	30	g
Butter	100	g

Nutrition and allergens

Allergens:
Minerals: Cu, Mg, P
Vitamins: A, C, D, E, K

Nutritional value of one portion	Value
Energy	659.1 kJ
Carbohydrate	8.3 g
Fat	28 g
Protein	38.2 g
Water	0 g

Directions

Season the veal liver, cleaned of membranes, with freshly ground pepper and rub in oil.
After preheating the convection oven, place it on a hot grill plate and insert the temperature probe.
When the temperature in the core of the steak is reached, cooking is finished.
Salt the liver, add butter and let it cook for 3 minutes, then serve.

Recommended accessories

Vision Express Grill