Beef Liver Pâté
Cook time: 1 hour, 20 minutes
Serves: Makes 2 cups
INGREDIENTS:
- 1lb grass-fed beef liver
- 2 cups whole milk
- 1 loaf sourdough, sliced and grilled or toasted
- 3 small onions, thinly sliced
- 5 cloves garlic
- 1 small bunch fresh thyme
- 1 small bunch fresh parsley
- ½ tsp whole peppercorns
- 2 tbs fresh lemon juice
- 2 tbs beef tallow or other neutral cooking fat
- kosher salt
- black pepper
PREPARATION:
Remove the liver from the packaging and pat dry. Transfer to a large bowl and cover with milk. Add in ¼
of the sliced onion, peppercorns, and ½ of the fresh thyme sprigs. Crush 3 of the garlic cloves
and add to the milk as well. Stir gently with a spoon to combine and allow to rest in the fridge for
30 minutes to 1 hour before cooking.
Warm tallow or other cooking fat in a cast-iron skillet over medium heat. Add remaining onions
and saute until tender and translucent, 6-8 minutes. Mince the remaining 2 cloves garlic and chop
parsley and thyme. Add garlic and herbs to the onions and toss to combine before adding the
slices of liver to the pan in a single layer. Sear liver for 2-3 minutes per side until cooked through
but still slightly pink at the center, being careful not to overcook.
Transfer the liver to a cutting board and allow it to cool. Keep the heat on the cast iron skillet and add
⅓ cup water to the onion mixture, deglazing the pan and using a wooden spoon to scrape up
any extra browned bits. Saute until the water has reduced by half and transfer all of the pan’s
contents directly into the bowl of a blender or food processor.
Slice liver into equal-sized pieces and add to the food processor or blender along with 1 tsp salt
and lemon juice. Puree until very smooth (always use caution when blending hot ingredients, making sure to leave the feed tube cover off to allow hot air to escape). Taste and add
additional seasoning if preferred. Transfer to a bowl and serve with toasted sourdough