Beef Liver Pâté
An original twist on everyone's favorite pâté—no one can resist! This pâté keeps well in the fridge for up to 2 weeks. Right before serving, when you scoop out a portion, you can stir in fresh herbs to taste: green onions, fresh dill, parsley, or cilantro—whatever you like. We take turns trying them all. Beef liver pâté comes out tender and very filling, with no greasy feel at all. If it seems too dense, you can mix in some softened butter—the flavor won't suffer one bit.
Cooking method
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Step 1:
That's everything we'll need.
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Step 2:
Cook the liver and pork fatback for 1.5 hours, and don't forget to add bay leaf, peppercorns, and ground pepper. Salt everything well.
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Step 3:
I peeled the carrot; since mine was large, I cut it up so it would cook through in 20 minutes.
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Step 4:
Boil the carrot until tender.
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Step 5:
Peel the onion.
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Step 6:
Chop it.
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Step 7:
Sauté the onion.
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Step 8:
Blend the liver and pork fatback together with the onion and carrot.
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Step 9:
Enjoy, everyone!
- Trim the liver of any membrane and fatty bits and lower it whole into boiling water. Add a piece of pork fatback with the skin removed, plus bay leaf and peppercorns. Salt the broth. Once it boils, skim off the foam and cook for at least 1.5 hours. Separately, boil the carrot for about 20 minutes. Sauté the onion for 3–4 minutes, add the coarsely grated carrot, and fry for another couple of minutes. Run all the components—the boiled liver and fatback, the sautéed onion and carrot—twice through a meat grinder, then add allspice. Mix everything well. The pâté is ready. Enjoy! Don't be lazy—make little sandwiches on toast today, in tartlets tomorrow. And if you top them with a fresh or pickled cucumber, I promise someone will say "thank you"! Any leftover pâté—put it in a container in the fridge.
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Pork fat - 871 kcal/100g
- Melted pork fat - 947 kcal/100g
- Pork rinds - 895 kcal/100g
- Lard - 797 kcal/100g
- Spy - 658 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Black pepper peas - 255 kcal/100g
- Onion - 41 kcal/100g
- Beef liver - 130 kcal/100g
