Delicious Homemade Beef Liver Pâté

Tastier than store bought, made from the simplest ingredients! Everyone will like the classic beef liver pate, even children who don’t like liver in its usual form. And if you add cognac and spices to the composition, any gourmet will like it. You can cook from pork or chicken liver.
cook time: 1h 20 min
Freya Ashford
Delicious Homemade Beef Liver Pâté

Nutrition Facts (per serving)

204
Calories
15g
Fat
5g
Carbs
12g
Protein

Ingredients (5 portions)

Basic:

Onion 1 pc
Salt to taste
Ground black pepper to taste
Butter 120 g
Carrot 1 pc
Beef liver 500 g

Recipe instructions

Step 1

Step 1
How to make classic beef liver pate? To begin, prepare the necessary ingredients according to the list. You can replace beef liver with chicken, pork or turkey liver. You can use fresh or frozen liver. The frozen product must first be defrosted on the bottom shelf of the refrigerator.

Step 2

Step 2
Rinse the beef liver, remove films and blood. Cut into large pieces. Boil 1 liter of water in a saucepan, add the liver and boil for about 15 minutes until tender, skimming off the foam.

Step 3

Step 3
Transfer the finished liver to a plate and cool. Cut into medium pieces. Leave some broth. If desired, you can grind the liver using a blender immediately while it is hot, pouring a little broth. And then, adding vegetables and butter, beat everything together again (step 7).

Step 4

Step 4
Peel the carrots and grate on a coarse grater.

Step 5

Step 5
Peel the onion and chop finely.

Step 6

Step 6
Heat 20 g of butter (or ghee) in a frying pan over low heat. Add carrots and onions and fry, stirring, until golden brown, 5-7 minutes. Pour 2-3 tbsp into the pan. l. broth, salt and pepper everything and simmer, stirring, for 5 minutes. Remove the pan from the heat and cool the vegetables.

Step 7

Step 7
Place beef liver, remaining room temperature butter, fried carrots and onions into a blender bowl.

Step 8

Step 8
Beat the mixture in a blender to the desired consistency. It can be a homogeneous, smooth paste or a thick puree, which may contain small pieces of carrots and onions. Determine the degree of homogeneity yourself. Add salt and pepper to taste and beat again.

Step 9

Step 9
Transfer the liver pate to a jar. Store in the refrigerator for no longer than 3 days. Bon appetit!

Additional rubrics

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