This beef liver pate is smooth, creamy, and rich with deep, savory flavor. The caramelized onions and garlic add warmth, while a touch of lemon brightens each bite. Perfect for spreading on crusty bread or pairing with fresh or fermented vegetables, it’s a delicious and nutrient-packed way to enjoy organ meats.
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If you’re looking for a great way to enjoy one of the most nutrient-dense foods, this beef liver pâté recipe is the perfect introduction! Packed with essential vitamins, healthy fats, and rich flavors, this delicious recipe is a staple in traditional cultures and a fantastic way to incorporate organ meats into your diet.
Why Eat Beef Liver Pâté?
Liver is one of the most nutritionally dense foods available, rich in vitamin A, vitamin B, copper, iron, folic acid, and essential amino acids. Traditional cultures have valued liver for its nutritional powerhouses, using it as a primary source of nutrition. This dish is a great recipe to introduce the health benefits of liver into your diet without the strong liver taste often associated with organ meats.
I first learned about organ meats, and how to incorporate them in my diet after going down the full and very deep rabbit hole of the Weston A. Price foundation. The work of Weston Price took a look at traditional cultures that had not been infiltrated with modern ways of living. He observed their extreme health and vitality in comparison with those who had adopted a more modern diet and brought home a way of life called “wise traditions”. You can read all about it in the Nourishing Traditions cookbook. It’s pretty amazing.
Okay, back to this recipe…Even if it’s your first time trying beef liver pâté, this easy recipe ensures a smooth, creamy, and flavorful result that pairs perfectly with fresh organic sourdough,, crusty bread, or cucumber slices.
Things you might want for this beef liver pate recipe:
- Food Processor
- Heavy Bottom Pan
- Glass Jars (for short term storage)
- Souper Cubes (for long term storage)
Ingredients:
- 1 lb grass-fed beef liver (or duck livers, goose liver, or chicken liver)
- 2 tbsp bacon fat, butter, or coconut oil (as cooking fat)
- 1 yellow onion, sliced
- 2-3 garlic cloves, minced
- 1 bay leaf
- small bundle of thyme
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1 tbsp lemon juice
- 1/4 cup heavy cream or sour cream
- 4 oz cream cheese, room temperature
- Fresh herbs like parsley
- Cold water, for soaking
- Paper towels, for drying
Step-by-Step Cooking Instructions for Beef Liver Pate:
1. Prepare the Beef Liver
Rinse the liver under cold water and pat dry with paper towels. Slice liver into smaller portions for even cooking. If you’re sensitive to the stronger taste, soak the liver in lemon juice or milk for 30 minutes to reduce the taste of liver.
2. Cook the Liver
Heat a large skillet or cast iron skillet over medium-high heat. Melt bacon fat, butter, or coconut oil, then add sliced onions and garlic cloves. Sauté for 2-3 minutes until fragrant. Add the liver, bay leaf, thyme, sea salt, and black pepper. Cook over medium heat for 5 minutes, flipping halfway through, until the liver is browned but still slightly pink in the center.
3. Blend Until Smooth
Remove the bay leaf and thyme and transfer the cooked liver mixture to a food processor. Add garlic powder, lemon juice, heavy cream, cream cheese, and fresh herbs. Blend until smooth, scraping down the sides with a wooden spoon. Adjust seasoning to taste, adding more salt, black pepper, or fresh herbs as needed.
4. Store and Serve
Spoon the pâté into small ramekins or an air-tight glass jar. Cover with plastic wrap and refrigerate until firm, at least 2 hours. For long-term storage, freeze in an ice cube tray or souper cubes, then transfer to storage containers.
5. Enjoy Your Beef Liver Pate!
Serve at room temperature with fresh organic sourdough, crusty bread, or cucumber slices. This good dip is perfect for special occasions or as a nutrient-dense snack. Next time, try it with different ways of serving, like spreading it on fresh vegetables or next to some fermented vegetables… or blending it with foie gras for an extra rich flavor.
Tips and Variations for Beef Liver Pate:
- For a smoother final product: Use a heavy-bottom pan for even cooking and blend longer for extra creaminess.
- For autoimmune disorders: Substitute dairy ingredients with coconut cream for an autoimmune protocol-friendly version.
- For extra cost savings: Use a mix of grass-fed cow liver and chicken liver to balance the flavor.
- For personal preferences: Adjust the level of seasoning and cooking fat based on your taste.
Final Thoughts
This beef liver pâté recipe is an easy and delicious way to enjoy one of the most nutrient-dense foods. Whether you’re a fan of real food, following a primal edge health diet, or simply looking to boost your nutrient density, this dish is a fantastic addition to your favorite foods. Give it a try and experience the health benefits of liver in a way that’s both delicious and nourishing!
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