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Beef liver pate, recipe. Video
While the benefits of beef liver are widely recognized, many people dislike this by-product. But even those who cannot stand liver dishes often make an exception for a delicate, aromatic, silky pâté. A wide variety of ingredients can be added to this appetizer, constantly varying the flavor.
The classic recipe for liver pate
For a traditional beef liver pate, you will need: – 200 grams of unsalted butter; – 2 medium onions; – 2 cloves of garlic; – 750 grams of beef liver; – 1 tablespoon of dry white wine; – 1 teaspoon of dry mustard powder; – salt and freshly ground black pepper; – 1 tablespoon chopped parsley.
Peel the onions and garlic. Cut the onion into small cubes, pass the garlic through a press. Remove the film from the liver, cut off the dubious pieces and cut the ducts, rinse, dry and cut the liver into small pieces. Melt 100 grams of butter in a saucepan over medium heat. When it starts bubbling, add the onions and sauté until soft, add chopped garlic and liver. Cook, stirring occasionally, until the liver is brown on the outside but pink and juicy in the middle. Add white wine and mustard powder, salt and pepper, stir and remove from heat. Cool slightly and transfer to the bowl of a kitchen processor, chop, add the remaining butter, parsley, mix into a single smooth mass and transfer the pate to a pot or ceramic bowl. Chill the pate by placing it in the refrigerator for 8-12 hours, then serve.
Pates are served with pickled vegetables, fresh baguette, crackers. Often at buffets, pate is served in portions, in special baskets made of salted shortcrust pastry or stuffed with choux pastry cakes.
Beef liver pate with bacon, rosemary and thyme
Unlike the delicate taste of chicken liver, the taste of beef liver is much richer, so you can add the same bright ingredients to this pate, such as fried bacon and herbs. You will need: – 500 grams of beef liver; – 6 strips of bacon; – 4 cloves of garlic; – 2 tablespoons of chopped rosemary leaves; – 2 tablespoons of thyme leaves; – ½ cup unsalted butter; – ½ teaspoon of sea salt.
You can replace fresh herbs with dried ones, then reduce the amount of each to half a teaspoon
Fry the bacon slices in a dry skillet until crisp, set aside on paper towels, and sauté the processed, diced liver in the same skillet. Add the finely diced onion and sauté for another 2 minutes, then add the chopped garlic and sauté, stirring occasionally, for another minute. Sprinkle the herbs over the liver and cook for another 3-5 minutes. Turn off the heat, chill the liver and transfer to the bowl of a food processor, chop, add butter and puree until smooth. Chop the bacon into small pieces and put in the pate, mix well and transfer the liver mass to a bowl or pot. Refrigerate for a few hours. If you want to store the pate for longer than a day or two, top it with melted butter.