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.
Did that last line throw you for a loop? If it did then you should read about the Myths and Truths about Cholesterol.
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 sourdough crackers.
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!
Why are fats so important? Find out with this incredible resource written by Sally Fallon Morell, President of the Weston A. Price Foundation.
Nourishing Fats: Why We Need Animal Fats for Health and Happiness
Here Are Some Other Delicious Recipes That Feature Liver and Butter in the Form of a Smooth Spreadable Pâté.
Cranberry Apple Duck Liver Pâté
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.
Buttery Beef Liver Pâté With Rosemary and Thyme
Ingredients
Instructions
Jerri
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. 😃
Rhonda Wingerter
Wednesday 2nd of November 2022
could i use bacon fat to cook my liver?
Butter For All
Tuesday 8th of November 2022
Absolutely!
Barb
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
Hey Barb!
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!
Happy Baking!
Courtney
Sandrine Perez
Friday 7th of May 2021
I am assuming that we put the cooked and drained shallots, garlic, and herb mixture back into the food processor with the liver? I didn't see that step included, but anticipate that is the time to add it?
Butter For All
Monday 10th of May 2021
Thank you Sandrine,
I think adding a few words clarified the recipe!
Laura
Sunday 2nd of May 2021
This was my first attempt at making beef pate and I'm happy to say it was a hit! I soaked the livers in milk beforehand since I read that can help lessen the iron-y taste of the liver. I'm not sure if it helped, but the pate was so good I'll be doing that again. Other than that, I followed the recipe to the T and used bone broth to deglaze. Thank you for helping me finally incorporate liver in my diet!
Butter For All
Wednesday 5th of May 2021
Hi Laura!
I'm so glad you enjoyed it! And yes, soaking the liver definitely helps mellow the flavor.
Thanks for the nice feedback,
Courtney