Recipe for homemade beef liver pate that is also low carb, paleo, and keto!
Just three simple ingredients and 20 minutes later, you’ll have a super delicious and nutritious spread (or eat it with a spoon!).
Beef liver may not be everyone’s favorite food, but it is one of my favorite meals. I used to love eating beef liver sautéed with onions and sour cream as a kid.
The texture of liver is distinct, and it can be quickly transformed into a paste or spread.
To make a beef liver pate, combine your favorite spices, butter or ghee, and some delicious onions in a blender until the desired texture is reached.
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HOW TO MAKE PATE AT HOME
This recipe is so simple that it will only take you 30 minutes to complete.
To remove any blood from the liver, thoroughly wash it and pat it dry with paper towels. Set aside. Cut into pieces (any size works) and set aside.
In a medium saucepan, melt high-quality butter. If you have a heavy bottom pan, that would be ideal.
Cook for a few minutes with chopped onions (and garlic or garlic powder) before adding liver. You want to cook it until it’s no longer pink on the inside, but don’t overcook it or it’ll dry out.
This is the exciting part! In a small food processor or blender, combine all of the ingredients.
To achieve the desired consistency, add more soft butter, truffle oil, or olive oil. To blend, scrape unprocessed pieces from the side down.
The texture of the mixture should be smooth and not grainy. Add more of your favorite spices or vegetables if desired.
I’m sure it’ll be delicious with roasted jalapenos or red peppers. Alternatively, garnish with chopped scallions or cilantro.
INGREDIENTS AND SUBSTITUTIONS
- Beef liver – Although other cuts of beef can be used, liver is recommended.
- Butter – Because it adds more flavor than oil, butter is preferred over oil. However, if you must use oil, I recommend olive oil.
- Onion – Yellow onions are preferred, but shallots can also be used.
- Garlic – Fresh garlic cloves are preferred, but garlic powder can be substituted.
- Cream cheese is the foundation of the dip and should not be substituted.
- Heavy cream can be substituted for milk, but cream adds more richness.
- Sage – You can also use fresh rosemary, thyme, or a combination of the three.
- My grandmother’s secret ingredient was hard-boiled eggs. The blended hard-boiled eggs lighten the pate’s texture. They can be left out, but I wouldn’t recommend it.
WHERE TO BUY BEEF LIVER?
Beef liver is available in most major supermarkets, including Walmart, Safeway, and many others.
It is usually vacuum packed and sliced (see picture). It could be found in the freezer section or in the refrigerator.
CAN YOU FREEZE HOMEMADE PATE?
Absolutely! Pate freezes extremely well. Put it in an airtight container and seal the lid.
You can also remove all of the air from it by placing it in a small zip lock bag. Freeze the pate for up to 3 months, then thaw overnight in the fridge.
HOW TO STORE IT
To keep off-flavors from contaminating your pate, store it in an airtight container or tightly wrapped in plastic wrap in the refrigerator. This is best served cold and eaten within five days.
IS LIVER PATE HEALTHY?
Liver is high in nutrients that many people with autoimmune diseases lack, such as B vitamins, iron, zinc, and vitamins A and D!
Also, did you know that liver contains twice as much folate as spinach per ounce?
Folate is essential for women during their reproductive years, and a lack of folate has been linked to birth defects.
Because the liver is high in folate, vitamin A, and retinol (all of which are required during pregnancy), it is an important food for reproductive health and the health of a developing baby.
HOW TO PREPARE LIVER FOR ANY LIVER RECIPE
Allow me to prepare you if you have never worked with liver before. Because the liver has a slippery, slimy texture, I prefer to cut it into pieces with scissors rather than a knife.
And then there’s the blood. But don’t let that discourage you. Take a deep breath, rinse the liver under running water, and go for it – you’ll be glad you tried Liver Pate.
HOW TO SERVE LIVER PATE
If you’re following the GAPS diet, the following Liver Pate recipe works great as a dip for fresh veggies.
If you’re not, it tastes great with Homemade Wheat Thins, other crackers, and bread.
Frequently Asked Questions
No, the liver pate is fully cooked and blended with dairy and herbs for a smooth texture.
Liver is one of the most common meats used to make pate, but any meat, not just organ meats, can be used as the base of this spread. Even vegetables, such as mushrooms, can be used in place of meat.
Beef liver is a nutrient-dense food that is also naturally low in calories, making it an extremely healthy meat. It is commonly referred to as a powerful superfood because it is high in essential vitamins such as vitamin B12.
One common concern about eating this organ meat is that you will consume toxins that the liver processed while it was functioning. Toxins are broken down but not stored by the liver, so this is an unfounded fear.
Beef liver is difficult to find in the fresh meat section of the grocery store. Instead, you’re more likely to find it near the frozen meats. Alternatively, you could look for a local farmer.