Herbed Beef Liver Pate

Liver is one of the most nutrient-dense foods available to us because of its diverse micronutrient profile. Liver provides the building blocks to support many functions in the body and contains vitamins, minerals, and amino acids for healthy cell replication. It was not uncommon to eat liver an onions once a week prior to 1970’s, but with the increase of cheaper cuts of meat and culinary taste families started to eat less of it. Over time, organ meat became associated with with poverty. More recently those in the health field are bringing awareness to the benefits of organ meat in a healthy diet. The sale of desiccated liver and other organ meat supplements are rising, and rightfully so. It is an easy way to obtain the benefits of these powerhouse parts of the animal without the taste. But if you would like to save on the budget and expand your palate, beef liver pate is one way to incorporate organs into your diet and it is delicious. Read more about the benefits of organ meat here.

Herbed Beef Liver Pate

1 pound of beef liver (preferably grass fed)

2 - 8oz sticks of Irish butter ( I buy mine from Aldi)

1 bulb of garlic rough chopped, yes 1 whole bulb

6-8 green onions, mostly the white and some green

1/4 cup-1/2 cup chopped fresh rosemary or a combination of fresh herbs that are in season

1/4 cup -1/2 cup dry red wine ( can substitute bone broth)

1 teaspoon sea salt

Using a cast iron pan or a Dutch Oven, melt one of the butter packs. Add in the chopped onion and herbs. Let cook down for about 4 minutes. Add in the garlic and let cook down for another 5 minutes until soft. Prep the liver during this time by cutting it into 1 inch pieces. A scissors works well for this task.

Add the liver into the pot and cook for about 5-8 minutes until cooked through.

Let cool for 5 minutes. Transfer to a food processor.

Add wine or bone broth to the pot to deglaze. Let this cook down for 5 minutes and transfer to the food processor.

Add salt

Blend until creamy

Transfer to a shallow small casserole dish. About 4x4 in size or small mason jars if you plan to freeze the pate in small portions.

Lastly make the fat cap for your pate. This seals the pate and locks in the nutrients. Add the last pack of butter to the pot and let melt. You can chop some of the green tops left over from the green onions and add to the butter for extra flavor. Once the butter has melted and the onion tops are slightly cooked, pour over the top of your pate.

Let cool over night.

We love to toast sourdough bread slices on the griddle with some butter. Rub with a garlic clove and spread an ample amount of liver pate on the toasts. This is a wonderful nutrient dense snack. Make it into a meal by adding a poached egg and some fermented sauerkraut.

Store liver pate in the refrigerator for a week to a week and a half. Freeze in small portions for up to 3 month.