Description
The most nutritionally dense food on the planet, beef liver pate is one of my favorite ways to add nutritional value to my diet. While it might look intimidating, making pate at home is really easy and requires only a few ingredients. If you want to reap the benefits of this superfood without the downside, it’s important you only use grass-fed and grass-finished liver. With a few tips and tricks, you will learn how to make delicious pate at home, even if you haven’t been a fan of eating liver.
Ingredients
- 3 tablespoons extra virgin olive oil (for the pan)
- 1 lb/400 grams 100% grass-fed beef liver
- 3 medium red onions, chopped or sliced
- 3 garlic cloves, smashed
- 3 tablespoons of mixed fresh herbs: sage, rosemary, oregano, thyme
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon allspice
- 2 teaspoons salt (add gradually and taste)
- 2 tablespoons extra virgin olive oil (to add to the pate when processing)
- 1 tablespoon soft ghee
Instructions
- Rinse the liver in cold water and pat dry. If your butcher didn’t do it already, ensure all the membranes are removed, and the liver is sliced in approximately equal pieces so it cooks evenly.
- Wash and dry the herbs, and prepare all the rest of the ingredients.
- Heat a large skillet on medium heat, add the onions and sauté until fragrant and translucent, for about 5 minutes.
- Add the smashed and chopped garlic, stir well and cook for one more minute.
- Add the liver, chopped herbs, pepper, and allspice (DO NOT add salt while the liver is cooking!).
- Cook on one side for about 2 minutes, flip, and cook for about 2 more minutes. The time will depend on the thickness of the pieces, but you have to make sure you don’t overcook the liver, as it will become bitter, plus you will kill some of the nutrients. To check doneness, cut one of the thicker pieces and see if it’s still raw in the middle. You don’t want it to look raw, but you want to retain some pink and softness. If there are thinner pieces that are ready, take them out on a cutting board and continue to cook the pieces that are thicker and still raw in the middle. It’s not going to take long, so don’t leave the stove.
- Take all the cooked liver out on a cutting board, chop it into smaller pieces and add to the food processor, together with all the onions and spices from the pan, 2 tablespoons of olive oil, and salt. Add first 1 teaspoon salt, and add more after you taste. For my taste, I add up to 2 teaspoons of sea salt flakes. Some salt is more powerful, that’s why is better to add it gradually.
- Process until it reaches the desired consistency. Taste and add more salt if necessary.
