If you want to know how to make beef liver taste like an amazing delicacy, keep reading. Beef liver has a fairly strong flavor that is not appreciated by most modern humans but it happens to be one of the most nutrient-dense foods you can eat. Our ancestors, in almost every culture around the world, favored the organ meats from a variety of different animals. They inherently knew that the organ meats were full of powerful nutrition that would help keep them strong both physically and mentally.
Pairing pastured beef liver with lots of organic grass-fed butter gives us one of the most delicious, healthy and satisfying foods we can eat – pâté.
- 1 pound pastured beef liver
- 1 cup tallow, lard or lamb fat
- 2 large shallots
- 3 cloves fresh garlic
- 2 Tbsp fresh rosemary
- 2 Tbsp fresh thyme
- 1 tsp unrefined sea salt
- 1 tsp pepper
- 1/4 cup cognac, wine or stock
- 1 cup pastured butter
- Slice the beef liver into 5-8 thin slices.
- Add the tallow to a large frying pan and melt it over low heat.
- Dice the shallots and add them to the tallow. Raise the temperature to medium-low and cook the shallots slowly.
- Dice the garlic and add it to the pan. Stir this mixture often as you prepare the herbs.
- Mince the fresh herbs and add them to the pan with the shallots and garlic. Cook these four ingredients together just until the shallots start to caramelize.
- Using a small wire strainer and small bowl, pour off as much fat as possible and reserve it for later.
- Return the pan to the heat and increase the temperature to medium-high. Add the sliced liver to the pan, salt and pepper each piece and sauté for 1-2 minutes per side.
- Deglaze the pan with the cognac/wine/stock and cook until most of the liquid has evaporated.
- Remove the contents of the pan to a dish and cool it to room temperature.
- Remove the butter from the refrigerator and slice into 16 tablespoon portions.
- Put the cooled liver in the food processor and pulse it until finely minced.
- Add the butter one to two chunks at a time with the food processor running. Once the butter is incorporated, the pâté should be fairly smooth. If not, continue to purée, but only slightly. Too much agitation can break the pâté causing the butter to separate. Taste the pâté and add additional salt as needed.
- Spoon the pâté into little jars, or other ceramic or glass containers. Smooth the top with the back of the spoon.
- Ladle the melted herb-infused tallow over each jar creating a seal. Sprinkle the tops with a few sprigs of rosemary and thyme.
- Cover the containers with airtight lids and store them in the refrigerator for up to one week or in the freezer for up to 3 months.