What is Beef Liver Pâté?
Beef liver pâté is a smooth, rich, and flavorful spread made from beef liver, butter, onions, and seasonings. It’s a nutrient-dense dish high in vitamins A, B12, and iron, often enjoyed with crackers, bread, or vegetables.
Ingredients:
- 1 lb beef liver (trimmed and cut into pieces)
- 1 small onion (diced)
- 2 cloves garlic (minced)
- ½ cup butter (plus extra for sealing)
- ¼ cup heavy cream (optional, for extra smoothness)
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- ¼ tsp nutmeg (optional, for depth of flavor)
- 2 tbsp brandy, cognac, or red wine (optional, for richness)
Instructions:
1. Prepare the Liver
- Rinse the liver under cold water and trim off any connective tissue.
- Soak in milk for 30 minutes (optional, to reduce bitterness). Drain and pat dry.
2. Cook the Liver
- Melt 2 tbsp of butter in a skillet over medium heat.
- Add onions and cook until soft (about 5 minutes).
- Add garlic and cook for another minute.
- Increase heat to medium-high and add the liver pieces.
- Cook for about 2-3 minutes per side until browned but still slightly pink inside.
- Pour in brandy or wine (if using) and deglaze the pan. Let it cook off.
3. Blend
- Transfer the cooked liver mixture to a food processor.
- Add thyme, salt, pepper, nutmeg, and heavy cream.
- Blend while gradually adding the remaining butter (cubed) until smooth.
4. Chill and Set
- Transfer the pâté into ramekins or a small dish.
- Melt additional butter and pour a thin layer on top to seal.
- Refrigerate for at least 2 hours until firm.
5. Serve
- Enjoy spread on toasted bread, crackers, or with pickled vegetables.
Storage Tips
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Can be frozen for up to 3 months; thaw in the fridge before serving.