Gomel-Style Liver Rolls
Beef liver provides complete protein, iron, and vitamin B12, while lard makes the dish more filling. Quick browning creates a savory crust, and gentle braising with root vegetables keeps the rolls tender and flavorful. Chill the rolls before slicing them into thin rounds.
Cut beef liver (60 g) into wide slices about 1.5 cm thick, and cut lard (15 g) into a thin piece about 0.5 cm thick.
Saute onion (15 g) in sunflower oil (30 g) until soft. Place the onion and lard on the liver slices, then add table salt (2 g) and black pepper (1 g).
Roll up the slices, tie them with kitchen twine, and quickly brown them in the hot oil for 1–2 minutes.
Transfer the rolls to a saucepan, add carrot (80 g), parsley root (30 g), and celeriac (40 g). Pour in a little hot water for braising and cook over low heat until the liver is tender.
Cool the rolls and cut them into thin rounds before serving.
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