Beef Liver Pâté

Yes. This recipe uses actual liver. I only stipulate this in the beginning because when I told people I was making liver pâté, I got a lot of "what is that?" or "what is that made with?" ...Uhhh...liver. It's like they thought "liver" was code for something other than liver. Not shockingly, the concept of eating an animal's liver freaks a lot of people out. Understandably. However, organ meat is a supreme super food and is LOADED with great nutrients.

In my opinion, a healthy diet should include organ meats here and there. That being said, if you're squirmish and are reading this right now saying "the day I eat cow liver is the day a porcupine poops goat cheese"...then bounce. If you're adventurous and willing to give it a shot, keep reading. And if you're a freak like me, and actually really like organ meats, you won't want to miss this. This pâté is delicious. Especially with some homemade paleo crackers (I used Brittany Angel's rosemary cracker recipe from her book, Every Last Crumb).

So I think the worst part for some will be the actual handling of the liver. It is a little jarring at first to be manhandling what you know and see as liver. I mean...there's no mistaking it, it looks just like the liver we diagrammed in 10th grade anatomy. But if you think about it, it's really no different than handling ground beef or a chicken thigh...it's ALL comin' from the animal's insides, so at this point, let's just stop splitting hairs. I mean...I know it's liver...but you had no issue savagely rifling through that package of ground breakfast sausage last week. How is that any different? My point is, once you get past the whole "liver thing"...it's all the same, and you're just spending another day in the kitchen with your beautifully butchered meats. Hooray for meat! I'll stop talking about animal insides now...at this point (if you're still reading), I'm probably shooting myself in the foot with this unnecessary detail and you've now lost your appetite... Here's to rolling the dice and hoping you're still with me... and still hungry :)

P.S. To give you an idea of how much you should eat, I stick with about 1/4 cup per week. This is not a meal, it's just a complement to your diet. So I will make 1 lb every month, separate it into 4 little containers, put one in my fridge, and freeze the rest until I'm ready to gnosh on them in the coming weeks. Usually I will just eat it with a few paleo crackers or carrots here and there.

Ingredients

  • 1 lb grass fed beef liver
  • 3 tbsp lemon juice
  • 5 tsp minced garlic
  • 3 bay leaves
  • 1/2 cup + 2 tbsp ghee or grass-fed butter
  • 1/2 white onion, coarsely chopped
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1/2 tsp sea salt
  • 2 tbsp scotch whiskey or brandy(optional)

Method

  1. Rinse your liver, pat it dry and place it in a shallow dish. Rub the liver with the lemon juice and 3 tsp of minced garlic. Add bay leaves to the dish and cover. Let the liver marinate in the fridge overnight or for 8 hours.
  2. Take out your marinated liver and rinse it again. Pat dry and cut into chunks. 
  3. Heat 2 tbsp of ghee or butter in a large skillet and add remaining 2 tsp of minced garlic and onion. When garlic becomes fragrant, add liver chunks. 
  4. Add rosemary, thyme and salt. 
  5. When liver is almost cooked through (about 4 minutes in), add scotch or brandy if using. Let cook until most of the liquid cooks out and the liver is cooked through (no longer pink/red).
  6. If there is excess liquid in the pan, pour out as much as you can (if you don't get it all, no big deal).
  7. Place all skillet ingredients in a food processor or high speed blender. Add remaining 1/2 cup ghee or butter and blend until the liver becomes a nice, creamy pâté.
  8. Separate into 4 little containers. Store one in the fridge and the remaining 3 in the freezer until ready to be eaten. OR, if you are serving a super adventurous crowd, refrigerate all until ready to serve. It's best eaten cold.