Veal Liver Brisket

• 8 ounces (225 g) veal liver, cut into 4 thin slices
• 1 to 1 1/2 teaspoons Montreal Steak Spice (page 250)
• 2 tablespoons neutral oil
• 4 slices Montreal smoked beef brisket, cut the same width and slightly thinner than the liver
• 1 large dill pickle
• Prepared yellow mustard and ketchup for serving

1. Preheat the oven to 475F (240C).
2. Season the liver slices liberally with the steak spice.
3. Select a nonstick frying pan or saute pan large enough to hold all the liver slices in a single layer.
4. Place over medium heat and add the oil.
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. Transfer the liver to a plate.
7. Add the smoked meat to the same pan over medium heat without any additional oil.
8. Toss with tongs for about 1 minute, then remove from the heat.
9. Layer the meats Napoleon style, alternating the liver and brisket.
10. Cut the pickle lengthwise into medium slices, like you would for a burger, and place on top.
11. Serve with the mustard and ketchup.

veal, neutral oil, beef brisket, dill pickle, ketchup

Taken from www.epicurious.com/recipes/food/views/veal-liver-brisket-388853 (may not work)