Classic beef liver pate

Step-by-step preparation

Cooking time: 1 hr 20 mins

1. STEP 1

   

   How to make classic beef liver pate? To begin, prepare the necessary ingredients according to the list. You can replace beef liver with chicken, pork or turkey liver. You can use fresh or frozen liver. The frozen product must first be defrosted on the bottom shelf of the refrigerator.

2. STEP 2

   

   Rinse the beef liver, remove films and blood. Cut into large pieces. Boil 1 liter of water in a saucepan, add the liver and boil for about 15 minutes until tender, skimming off the foam.

3. STEP 3

   

   Transfer the finished liver to a plate and cool. Cut into medium pieces. Leave some broth. If desired, you can grind the liver using a blender immediately while it is hot, pouring a little broth. And then, adding vegetables and butter, beat everything together again (step 7).

4. STEP 4

   

   Peel the carrots and grate on a coarse grater.

5. STEP 5

   

   Peel the onion and chop finely.

6. STEP 6

   

   Heat 20 g of butter (or ghee) in a frying pan over low heat. Add carrots and onions and fry, stirring, until golden brown, 5-7 minutes. Pour 2-3 tbsp into the pan. l. broth, salt and pepper everything and simmer, stirring, for 5 minutes. Remove the pan from the heat and cool the vegetables.

7. STEP 7

   

   Place beef liver, remaining room temperature butter, fried carrots and onions into a blender bowl.

8. STEP 8

   

   Beat the mixture in a blender to the desired consistency. It can be a homogeneous, smooth paste or a thick puree, which may contain small pieces of carrots and onions. Determine the degree of homogeneity yourself. Add salt and pepper to taste and beat again.

9. STEP 9

   

   Transfer the liver pate to a jar. Store in the refrigerator for no longer than 3 days. Bon appetit!

Comments on the recipe

Maystin

18.10.2023

4.6

I prepared a classic beef liver pate. The recipe attracted me with its simplicity and ease. I took chicken liver, boiled it with bay leaf and peppercorns. This makes it aromatic and tasty. I ground everything in a stationary blender. The mass was quite thick, so I added two tablespoons of the broth in which the liver was cooked. This turned out to be not enough and I added the same amount. At first it seemed that it would be a bit runny, but when the pate stood in the refrigerator it stabilized. The result was a very tender, tasty pate. Even the son of the leader appreciated him. The recipe is excellent, I recommend it to everyone!