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If you want to know how to make beef liver taste like an amazing delicacy, keep reading.
Beef liver has a fairly strong flavor that is not appreciated by many modern humans, but it happens to be one of the most nutrient-dense foods you can eat. Our ancestors, in almost every culture around the world, favored the organ meats from a variety of different animals. They inherently knew that the organ meats were full of powerful nutrition that would help keep them strong both physically and mentally.
Pairing pastured beef liver with lots of organic grass-fed butter gives us one of the most delicious, healthy, and satisfying foods we can eat: pâté.
Rich with fat-soluble vitamins, pâté is an excellent choice for anyone looking to improve their health. It is especially wonderful for women who wish to become pregnant, small children who have rapidly growing brains, and the elderly who need plenty of traditional fats and cholesterol in their diets.
Not only is pâté one of the easiest and healthiest ways to eat liver, it is in my opinion the best way. That probably has something to do with the fact that it can, and should, be eaten on sourdoughcrackers.
Liver — A Quality Source for Essential Nutrients!
Liver is a great way to get a very complex assortment of nutrients like fat-soluble vitamins A and D, minerals, antioxidants, essential fatty acids, and cholesterol.
When you pair liver with butter you are getting even more nourishment bite for bite!
This smooth and creamy beef liver pâté is flavored with fresh rosemary, thyme, shallots, and cognac. The addition of lots of pastured butter makes it mild and rich. This delicious pâté is the perfect way to start a sophisticated meal and makes a lovely accompaniment to cheese and charcuterie.
1 pound pastured beef liver
1 cup tallow (suet, lard, or lamb or duck fat can be substituted)
1/4 cup cognac (organic wine, bone broth, or vegetable stock can be substituted)
1 cup pastured butter
Slice the beef liver into five to eight thin slices.
Add the tallow to a large frying pan and melt it over low heat.
Dice the shallots and add them to the tallow. Raise the temperature to medium-low and cook the shallots slowly.
Dice the garlic and add it to the pan. Stir this mixture often as you prepare the herbs.
Mince the fresh herbs and add them to the pan with the shallots and garlic. Cook these four ingredients together just until the shallots start to caramelize.
Using a small wire strainer and small bowl, pour off as much fat as possible and reserve it for sealing the pâté later.
Return the pan to the heat and increase the temperature to medium-high. Add the sliced liver to the pan, salt and pepper each piece, and sauté for 1 to 2 minutes per side.
Deglaze the pan with the cognac and cook until most of the alcohol has evaporated.
Remove the contents of the pan to a dish and cool it to room temperature.
Remove the butter from the refrigerator and slice it into 16 1-tablespoon portions.
Put the cooled liver mixture in the food processor and pulse it until finely minced.
Add the butter one to two chunks at a time with the food processor running. Once the butter is incorporated the pâté should be fairly smooth. If not, continue to purée, but only slightly. Too much agitation can break the pâté causing the butter to separate. Taste the pâté and add additional salt as needed.
Spoon the pâté into little jars or other ceramic or glass containers. Smooth the top with the back of the spoon.
Ladle the melted herb-infused tallow over each jar, creating a seal. Sprinkle the tops with a few sprigs of rosemary and thyme.
Cover the containers with airtight lids and store them in the refrigerator for up to 1 week or in the freezer for up to 3 months.
Is there any way to get the pate shelf stable? If not, how long will it keep in a glass jar?
Butter For All
Tuesday 12th of December 2023
Pate would be something very very tricky to can without a pressure canner, and a very specific detailed instruction. That's something maybe your university extension office can help with. But typically meat that is so thick without any liquid is potentially dangerous. If you sanitize your jars and lids, seal the pate really well with fat, and make sure you have zero air bubbles, it can last in the refrigerator for up to two weeks. But you can also freeze the jars of pate and remove them from the freezer when you're ready to have them. That is my preferred method of storage.
Thursday 21st of September 2023
Unfortunately the instructions regarding the minced shallots, garlic and herbs was not clear.
It needs to be added in Step 11.
Put the cooled liver mixture, shallots, garlic and herbs into the food processor and pulse until it is smooth.
I just threw my away thinking what a waste of good ingredients...
Otherwise great recipe!
Butter For All
Thursday 12th of October 2023
Sorry for the confusion! I'll take a look at that. I'm glad you still enjoyed the recipe. I hope you'll make it again!
Thursday 17th of November 2022
I am ignorant at cognac, is there a brand that goes especially well with paté? I know nothing, yet. I just went the middle price for the vodka with my beginner (1) vanilla bean from a class I took from Jeri who invited me to join indrivanilla. Haven't been able to order yet to start a good size 'mother jar' we have a starter each me and my daughter. Thanks for your assistance. 😃
Wednesday 2nd of November 2022
could i use bacon fat to cook my liver?
Butter For All
Tuesday 8th of November 2022
Monday 28th of February 2022
Hi Courtney! I have so enjoyed your website and have turned my sourdough starter into a much happier, robust creature!! I have been wanting to make baguettes and was wondering if you have specific recipes for them, or could recommend another recipe that would work well.
I have shared your site with others and they too are thrilled with the help you have provided. Thank you!!
Butter For All
Thursday 3rd of March 2022
Thank you! I'm so happy to hear how successful you have been.
A basic bread dough can be used for baguette as the difference is mostly in the shaping. If your starter is mature and you can handle 80% hydration dough then that ratio should work really well. Example 100% flour (1000g), 80% (800g) water, 20% (200g) starter, 2% (20g) salt. Proof the dough slowly overnight, shape it in the morning, and let rise until at least double. Bake at 425℉ until the center of the dough reaches 200℉. Shaping the baguette is the trickiest part, but with practice it becomes easier. Unfortunately I don't have a video for baguette yet but I know there are probably tons on YouTube. Hope this is helpful!