Beef Liver Pâté Recipe

Ingredients:

• 1 lb grass-fed beef liver, trimmed and cut into pieces
• 1/2 cup grass-fed butter (or ghee), plus extra for spreading
• 1/4 cup pastured pork fat or tallow (optional, for richer texture)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup full-fat grass-fed cream (optional, for creamier texture)
• 2 tbsp fresh parsley, chopped
• 1 tsp fresh thyme (or 1/2 tsp dried thyme)
• 1 tbsp apple cider vinegar (helps break down the liver and enhances flavor)
• 1 tsp sea salt, or to taste
• 1/2 tsp freshly ground black pepper
• 1/2 tsp ground nutmeg (optional, for a warm flavor)
• 1/4 cup brandy or cognac (optional, for flavor depth)

Instructions:

1. Prepare the liver:
   • Soak the beef liver in apple cider vinegar and water for about 30 minutes before cooking. This helps to reduce the strong flavor and makes the liver more palatable.
   • After soaking, drain and pat dry with paper towels.
2. Cook the liver:
   • Heat a large skillet over medium heat and add 2 tablespoons of butter.
   • Add the liver pieces and sauté for about 3-4 minutes on each side, until browned but still tender inside (do not overcook, as this can make the liver tough).
   • Remove the liver from the skillet and set aside.
3. Sauté the aromatics:
   • In the same skillet, add another 2 tablespoons of butter.
   • Add the chopped onion and cook over medium-low heat until soft and translucent, about 5-7 minutes.
   • Add the minced garlic and cook for another minute until fragrant.
   • Add the thyme, salt, pepper, and nutmeg (if using). Stir well to combine.
4. Deglaze the pan (optional):
   • If using brandy or cognac, pour it into the pan and allow it to cook off, about 2 minutes, scraping up any brown bits stuck to the pan. This will add depth to the flavor.
5. Combine ingredients:
   • Return the cooked liver to the pan with the onions and garlic. Add the fresh parsley and stir well.
   • Cook together for another 2 minutes to combine the flavors, then remove from heat.
6. Blend the pâté:
   • Transfer the liver mixture into a food processor or blender. Add remaining butter (about 4 tablespoons) and cream (if using) for a creamy texture.
   • Process until smooth and silky. Taste for seasoning and adjust if necessary, adding more salt, pepper, or herbs as desired.
7. Chill and serve:
   • Transfer the pâté to a serving dish, smoothing the top. You can cover it with a thin layer of melted butter to help preserve it if you plan to store it.
   • Refrigerate for at least 2 hours (or overnight) to let the flavors meld.
8. Serving suggestions:
   • Serve your beef liver pâté with slices of toasted sourdough bread, crackers made from sprouted grains, or fresh vegetables (like cucumber or carrots) for dipping.
   • It pairs well with a side of fermented vegetables or a fresh green salad.

Storage:

• Store the pâté in an airtight container in the refrigerator for up to one week. You can also freeze it in small portions for up to 3 months.

Weston A. Price Considerations:

• Grass-fed liver is nutrient-dense, rich in bioavailable Vitamin A, iron, and B vitamins, particularly B12, which is vital for energy and brain function.
• Pastured butter and fat provide healthy saturated fats and fat-soluble vitamins, supporting brain health and hormonal balance.
• Fermented foods and bone broths can be included as sides to enhance digestion and nutrient absorption.
• Following Weston A. Price's principles, this pâté supports both the ancestral focus on nutrient density and the tradition of nose-to-tail eating.

Enjoy this rich, flavorful pâté as a nourishing part of your diet!

Storage:

• Store the pâté in an airtight container in the refrigerator for up to one week. You can also freeze it in small portions for up to 3 months.