Place the liver in a non-metallic bowl and add the oregano, olive oil, beer and salt, making sure it’s covered. Cover the bowl and keep in the fridge for 48 hours, turning the liver over 3-4 times. Remove from the fridge ½ an hour before cooking. Grill for 8-10 minutes until lightly browned (taking care not to dry out), and serve immediately, sprinkled with parsley.
1kg veal liver, sliced into slices approximately 1cm thick
1 bottle of beer (75cl)
1 ½ tsp oregano
3 tbsps olive oil, salt