This beef liver pate recipe is delicious, rich, and nourishing with slightly sweet notes. The added vegetables help to blend the strong beef liver taste and make it extra flavorful and satisfying. Use this beef liver pate as an appetizer on your favorite bread, crackers, toast, or serve it with sliced apples or pears.
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If you are interested in cooking with organ meats but can’t stomach the thought of eating liver on its own, this simple beef liver pate recipe creates a smooth spreadable pate from liver. For this recipe, I use beef liver with strong flavor and texture. However, you can also use chicken liver to make chicken liver pate if you prefer a milder taste.
Step 1. Peel carrots, use a box grater to grate them—Peel and dice onions.
Step 2. Discard the liquid from the liver, pat dry, trim and remove the white membrane. Use kitchen shear to slice into the cubes or use a knife to slice into thin slices.
Step 3. Preheat a well-seasoned cast iron pan on medium heat, add olive oil, add chopped onions. Cook, frequently stirring until onions are soft and just starting to turn golden on edges. Remove and store in the mixing bowl for now. Next, add shredded carrot and continue cooking until soft. Add more olive oil if needed. Remove from the pan and add to the bowl with onions.
Step 4. Add liver pieces and fry until fully cooked in the same frying pan. How do you know when the liver is cooked? The meat shouldn’t have any juices when slightly pressed with a spatula but still have some somewhat pink coloring inside—once cooked, cool for 5 minutes before adding to the bowl with vegetables.
Step 5. Use a food processor fitted with a steel blade or blender jar if using an immersion blender. In the food processor, add cooked vegetables, cooked liver and cubed butter.
Step 6. Pulse till well blended and smooth. The texture should be spreadable, not too thick, and runny. Taste the liver pate and adjust seasonings to taste: add salt, black pepper, additional spices if desired. Stir inside the food processor until completely smooth, then transfer mixture to small ramekins or soufflé dishes. Serve it right away or store it in the fridge in an airtight container.
It helps to prep and cut all ingredients before starting cooking in a cast-iron skillet. This way, you can pay attention to frying process instead of hurrying to slice needed ingredients at the same time.
This beef liver pate has a slightly sweet taste from adding more vegetables like onions and carrots. Ensure you use approximately the same amount of vegetables as beef liver.
Use a well-seasoned cast-iron skillet or non-stick pan to ensure nothing sticks to the bottom.
When cooking liver, it’s important not to overcook it when frying for the best flavor. The best test to check if it’s cooked enough is to use a spatula, press on the liver, and see if juices will come out. The cooked liver should still be slightly pink inside but without red juices.
When using a food processor, pulse till the beef liver pate texture is smooth and buttery.
Add spices (salt, pepper) at the end. Taste and adjust the seasonings if needed.
This is a great basic recipe for beef liver pate seasoned with salt, black pepper and topped with fresh chopped dill. You might want to use additional spices if desired.
The herbs that would go well with the beef liver are powdered garlic, fresh rosemary, fresh thyme, fresh parsley, a dash of ground allspice, thyme, nutmeg, a splash of white wine vinegar, or lemon juice for some zing.
Instead of virgin olive oil for frying, you can use ghee, duck fat, coconut oil or bacon fat.
If you want to make beef liver pate more tender and mousse-like, add a splash of heavy cream on the food processor.
Feel free to add mushrooms to this recipe. Saute mushrooms in the pan till cooked and soft before mixing with the cooked liver.
You can try making beef liver pate using cream cheese instead of butter. Make sure that the cooked liver is cool enough before blending it together.
First off, what I like to do with my beef liver pate is make little sandwiches out of them by spreading the pate on slices of French bread and topping with watercress and maybe a touch of salt (and pepper if you like). It makes for a perfect filling snack that is satisfying and kid-friendly as well.
You can also serve beef liver pate on small round crackers topped with fresh herbs.
For low-carb saving options, serve beef liver pate with sliced pears, sliced apples, on top of cucumber slices, radishes, carrots, celery.
If you want to go all out and impress your guests serve beef liver pate an amuse-bouche. This bite-sized hors d’oeuvre is meant to be eaten in one or two bites. It’s a great way to start your meal because it offers a quick burst of flavor without overwhelming the palate. Amuse-bouche are often served cold, but they can also be eaten warm; these are served solo on a spoon.
The texture of the beef liver pate will change once it is chilled. It will be easy to cut beef liver pate and serve it sliced instead of spreading it.
Store cooked beef liver pâté in the fridge. To store it effectively, you need to put it in an airtight container or add a plastic wrap on top. I find that placing beef liver pate in two containers works better than using just one. Because the liver oxidizes quickly when exposed to the air, make sure you use your pate within three days after cooking.
Beef liver is reddish-brown organ meat and the most nutrient-dense foods available. Raw beef liver has a strong metallic liver taste and almost earthy flavor with a deep aroma. As long as it’s not overcooked, the cooked liver doesn’t have a strong flavor. It has a very mild and pleasant taste that goes well with many dishes.
You can buy raw beef or calf’s liver in most supermarkets or grocery stores in the freezer section. You can find beef liver from grass fed cow at local farmers’ markets or local farms that offer that kind of meat. If possible, choose to buy grass-fed beef liver. It will offer a better flavor and nutritional profile.
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