Homemade Beef Pâté
A cold meat-pâté appetizer — an everyday snack. This pâté rewards you with wonderful flavor and the reassurance of a 100% natural product. It has no preservatives, flavor enhancers, or other unwanted additives, because you make it at home. You can adjust the flavor not just with salt and a pepper blend, but also with a pinch of ground nutmeg, marjoram, and coriander.
Cooking method
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Step 1:
Cut the boneless beef into medium-sized pieces.
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Step 2:
In a skillet, heat a tablespoon of vegetable oil and 50 grams of butter — the vegetable oil keeps the butter from burning. Add the meat and fry it over high heat on both sides until browned, about 5 minutes per side.
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Step 3:
Add hot water to the meat and bring it to a boil. Cover the skillet, turn the heat down to low, and simmer the meat for about 1 hour 15 minutes, until fully tender.
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Step 4:
While the meat simmers, prep the vegetables. Peel the onion and cut it into large pieces. Peel the carrot and cut it into large pieces too — young carrots are best here, since they're juicier.
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Step 5:
Heat a skillet with a tablespoon of vegetable oil and 30 grams of butter. Add the vegetables and cook over medium heat, stirring, for 15 minutes — the carrots should turn soft. Turn off the heat and let the vegetables cool.
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Step 6:
By now the meat is fully cooked and tender. Transfer it from the skillet to a blender and let it cool a little. Don't pour out the leftover cooking liquid.
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Step 7:
Blend the meat for about 30 seconds, until it's in fine crumbs.
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Step 8:
Purée the cooled vegetables with an immersion blender until smooth.
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Step 9:
Put the vegetable purée in a bowl, add 50 grams of softened butter, and season with salt and pepper to taste — I used whole peppercorns ground in a coffee grinder. Bring the leftover cooking liquid to a boil and add it to the bowl as well, for a moister pâté.
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Step 10:
Blend everything with an immersion blender until smooth. The pâté is ready. Spoon it into a glass jar, cover, and store it in the refrigerator.
- Keep the pâté in the fridge, and a tasty snack will always be within reach!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Melted beef fat - 871 kcal/100g
- Fat beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef - okovalok - 380 kcal/100g
- Beef - lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef - ribs - 233 kcal/100g
- Beef - ham - 104 kcal/100g
- Beef - tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Ground pepper mixture - 255 kcal/100g
