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Two Easy Beef Liver Pate Recipes

Two Easy Beef Liver Pate Recipes

Organ meats are gaining popularity as nutritional powerhouses. These beef liver pate recipes will make eating your organ meats easy and delicious!

While more commonly eaten in other parts of the world, organ meats are making a come back.

Modern food movements such as Paleo, Wahls, and other ancestral diets have re-introduced organ meats to the common household dinner table.

For those who haven’t seen it yet, this TED Talk from Dr Terry Wahls is awesome:

Truly, they are a nutrient-dense food, because beef liver itself contains a lot of essential vitamins, like vitamin A, vitamin B12, vitamin C, vitamin E, and other fat-soluble vitamins!

In fact, 1 ounce of raw beef liver contains 95% of your daily recommended vitamin A, 277% of your daily recommended B12, 45% of your daily recommended riboflavin, as well as 137% of your daily recommended copper. (Source)

While the liver taste can be difficult to overcome for some, eating your liver in a pate is a delicious method.

Therefore, it’s no surprise to most of us that beef liver is more than just a treat for our taste buds!

beef liver pate recipes with toast on a plate

Whether it’s a favorite food or not, some of the secrets to a delicious beef liver dish are a combination of the perfect ingredients and great cooking skills!

Of all the recipes I’ve tried, my all-time favorite beef liver dish is beef liver pate, and I could share my simple and easy liver pate recipes and cooking process with you!

Here are the steps to get started:

Beef Liver Pate Recipes

Beef Liver Pate Recipes – Preparation

The first thing to do is buy your meat from a butcher shop or a local farmer.

At the butcher shop, you could find many organ meats to choose from, but remember this: one of the secrets to a delicious beef liver pate recipe is the quality of the organ meat you’re buying.

Nothing beats the juiciness of grass-fed beef liver pate!

The liver filters and cleanses the blood and removes toxins and drugs. Needless to say, you want to ensure your grass-fed liver comes from an animal that hasn’t been given drugs or antibiotics.

We buy a side of grass-fed beef and include all of the organs on the cutsheet. Not only are the cows raised healthier and without antibiotics, the omega 6:omega 3 ratio is much healthier.

And you get to support the local farmers too!

beef liver pate with toast, cucumbers and tomatoes

Once you have the meat, it’s time to prepare the ingredients:

Beef Liver Pate Recipes Ingredients:

  • Half a pound of beef liver
  • 6 tablespoons of grass-fed butter
  • 2 garlic cloves that have been finely minced
  • 2 teaspoons of dried thyme
  • Half a teaspoon of salt
  • ground black pepper
  • 2 tablespoons of heavy whipping cream.

Instructions:

  1. To start, in a large skillet, melt 3 tablespoons of grass-fed butter.
  2. With melted butter, stir in finely chopped garlic and cook for 3-4 minutes over medium-high heat.
  3. While waiting, cut the connective tissue from the liver, then slice them into thin strips.
  4. Place the liver on the frying pan.
  5. Once the liver has been added to the pan, turn the heat up to high and sprinkle with thyme, salt and pepper. For better taste, you can also use a little bit of sea salt and black pepper.
  6. Sear each side of the liver for 60 seconds each. When done, remove it from the heat and let it cool for about 5 minutes, then transfer it to a food processor or a blender.
  7. Puree the beef until smooth and add the butter and cream as you mix.
  8. Add salt and pepper to taste.
  9. Once the mixture is completely smooth, move it to a glass container and seal it properly.
  10. Let it cool in the fridge for at least 4 hours or more, or the best way is to let it sit overnight to further enhance its delicious flavor.

This excellent recipe is best served with celery, cucumber, bacon fat, or even just a spoon. 

beef liver pate recipes with bread and pickles

The other way to enhance the taste of your Beef Liver Pate Recipe is to add coconut oil and fresh herbs to your ingredients. Here are the steps:

Ingredients:

  • 6 pieces of uncured bacon
  • 1 small piece of chopped onions
  • 4 cloves of garlic (minced)
  • a pound of grass-fed beef liver
  • 2 tablespoons of fresh rosemary and thyme (both minced)
  • half a cup of melted coconut oil
  •  half a teaspoon of sea salt
  • Few slices of fresh carrot or cucumber
  • Olive oil

Instructions:

  1. In a large skillet with olive oil, cook the bacon slices until they are crispy enough.
  2. Set aside to cool and reserve the rest of the bacon grease to cook the liver.
  3. For two minutes, add the onion to the pan over medium-high heat. Then add the garlic and cook for about a minute.
  4. Add the liver, then sprinkle fresh herbs over it. Cook on each side for 3 to 5 minutes or until the middle is no longer pink.
  5. Turn off the heat and transfer everything to a blender or food processor with coconut oil and sea salt.
  6. Blend the ingredients until a thick paste appears. You can also add more coconut oil if the paste gets too thick.
  7. Once the bacon has cooled, cut it into small pieces and combine it with the pâté.

This dish is best served with sliced ​​carrots or cucumber, garnished with fresh herbs. It can also be used as a holiday spread or a good dip for you and your family!

Tips:

  1. For some people who don’t find the liver really so tasty, you can get rid of much of the taste of liver by preparing the beef livers ahead of time.
  2. Soak the meat in a large bowl and coat it for a long time with cool water and lemon juice.
  3. Set it aside in the refrigerator for about 8 to 12 hours. You might be dealing with thick pieces here, so be sure to pry up each piece of liver to make sure the lemon water gets in between each serving. After leaving it to rest on the refrigerator, you can proceed with the usual preparation.
  4. Use red wine vinegar to enhance the flavor.
  5. Avoid overcooked liver.
  6. Place the pâté in a serving dish and season generously with crushed pepper.
  7. Let the pâté cool before covering it with plastic wrap. Refrigerate until firm, or seal in foil and freeze.

Conclusion

Here are the different ways to cook and serve your beef liver pâté recipe!

These are great recipes that anyone can try, whether on special occasions or ordinary days, in addition to reaping the benefits of liver.

The same process can also be done if you want to try some chicken liver recipes. Either way, experimenting with new foods is a great way to improve your cooking skills and your taste buds!