Go Back
Print Recipe

Critics Pleasing Beef Liver Pate

Beef liver has been catching a lot of attention and for good reason. It is very nutritious! And at the right time (meaning not all the time), it can be both beneficial to your palate and overall nutrition. Let's dig in to how you can make the best beef liver pate that pleases even the toughest of critics!
Prep Time30 minutes
Cook Time20 minutes
Course: Appetizer
Keyword: Dip, Liver, Pate
Servings: 8
Cost: 10

Equipment

  • Food Processor
  • cast iron pan
  • Knife
  • Cutting Board
  • Measuring cups and spoons

Ingredients

  • 1 lb beef liver
  • 2 tbsp olive oil/beef lard for pan frying
  • 3 tbsp olive oil for pate
  • 2 large onions
  • 4 garlic cloves
  • 2 tbsp herbs
  • 3 tsp salt
  • pepper
  • 1/2 tsp all apice this is essential

Instructions

Cook Beef Liver

  • Slice onions into long slices and then dice small
  • Heat the cast iron pan
  • Add lard or olive oil to pan
  • Add onions and cook until soft, then remove to a side plate
  • Cut the liver pieces into 1 inch cubes (roughly)
  • Turn the heat to medium and place pieces of liver side by side in pan. Do not overcrowd the pan so that every piece makes good contact with the pan
  • Cook the liver for roughly 2-3 minutes on the one side, then flip to cook for the same amount on the other side.

Mix Beet Pate

  • Add onions, cooked beef liver, and the rest of the ingredients to a food processor (except the olive oil for the pate mix)
  • Mix all the ingredients together for 1 minute in the food processor
  • Pour in the olive oil for the pate mix slowly, only adding enough to reach the your desired consistency
  • Scrape pate into a container and store in the fridge