Description

Beef liver is one of the most nutrient-dense foods you can eat, and homemade pâté is one of my favorite ways to enjoy it. This version combines grass-fed beef liver with sweet red onions, garlic, allspice, and plenty of fresh herbs for a smooth, flavorful pâté without an overpowering liver taste. If you’ve been curious about eating more organ meats but aren’t sure where to start, the preparation and cooking tips below will help you make a pâté you’ll look forward to eating.

Ingredients

3 tablespoons extra virgin olive oil, for cooking
1 lb / 450 grams 100% grass-fed beef liver
3 medium red onions, chopped or sliced
3 garlic cloves, smashed
3 tablespoons mixed fresh sage, rosemary, oregano, and thyme
1/2 teaspoon freshly ground black pepper
1/2 teaspoon allspice
2 tablespoons extra virgin olive oil, for processing
2 teaspoons salt, added gradually and to taste
1 tablespoon ghee or melted butter, for covering the pâté; or a thin layer of extra virgin olive oil for a dairy-free version

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Instructions

Rinse the liver in cold water and pat it dry. If your butcher hasn’t already done so, remove all the membranes and slice the liver into approximately equal pieces so they cook evenly.
Wash and dry the herbs, and prepare the remaining ingredients.
Heat a large skillet over medium heat and add the 3 tablespoons of olive oil. Add the onions and sauté until fragrant and translucent, about 5 minutes.
Add the smashed and chopped garlic, stir well, and cook for another minute.
Add the liver, chopped herbs, pepper, and allspice. Do not add salt while the liver is cooking.
Cook the liver on one side for about 2 minutes, then flip and cook for about 2 more minutes. The time depends on the thickness of the pieces. Cut into one of the thicker pieces to check it: you don’t want it raw in the middle, but you do want it to retain some pinkness and softness. If thinner pieces are ready first, move them to a cutting board and continue cooking the thicker pieces. Stay close to the stove; this won’t take long.
Transfer all the cooked liver to a cutting board and chop it into smaller pieces. Add it to a food processor with all the onions and spices from the pan, the 2 tablespoons of olive oil, and 1 teaspoon of salt. Process until it reaches your desired consistency. Taste and add more salt if needed. I use up to 2 teaspoons of sea salt flakes, but different salts vary in strength, so add it gradually.
Transfer the pâté to glass jars and smooth the surface. Cover it with a layer of melted ghee or butter, or use a thin layer of extra virgin olive oil for a dairy-free version. Cover the jars tightly and refrigerate.