Monday, March 17, 2014

Beef Liver Pâté

On Friday I made Beef Liver Pate. I have had it a few times in my life, but it was never something I thought I would make at home. Since we began curing our daughter's eczema with The GAPS Diet my cooking repertoire has changed. Bone Broth, roasted bone marrow, and now liver are making appearances in my kitchen. 

Gram for gram, liver contains more nutrients than any other food. It is full of Vitamin A, D, E, K, B12, folic acid, protein, and minerals such as copper and iron. Many people steer clear of it because it was once believed that liver is a storage for toxins in the body. While yes, its role is to help neutralize toxins, it does not store them. 

It is high in cholesterol however and too much vitamin A is not the best so, as with everything, it's best to eat in moderation...a good recommendation is one 100-gram serving (about 4 ounces) once or twice a week, providing about 50,000 IU Vitamin A per serving.


1 lb. beef livers, preferably from organic and pasture raised animals
1 medium onion
7 garlic cloves
4 tablespoons ghee (or butter)
1 teaspoon sea salt
1 tsp each of fresh herbs (whichever ones you like) - I used rosemary and parsley
1/2 cup plain yogurt 

First cover liver in yogurt, milk, or kefir and place in refrigerator anywhere from 2 to 24 hours to help reduce bitter flavor. I covered mine with homemade yogurt in the morning and made the pate around dinner time. After soaking in yogurt, rinse and pat dry.

Slice up onions, herbs, and garlic.

Saute onions, herbs, and garlic with 4 tablespoons ghee or butter.

Next add liver. I cut into smaller pieces first to make it easier to flip and cook.

Cook until liver is done all the way through. I cut it into even smaller pieces as it cooked to check for doneness as well as make it easier to blend. If liver is frozen for at least three weeks first it kills any bacteria so it can be a little pink inside in this case.

Next blend with 1/2 cup of yogurt and 1 tsp. of salt in a blender or food processor. 

And there you have it. Serve with rye bread, pickles, and crackers or whatever you like. Enjoy!

No comments:

Post a Comment