Beef Liver Pâté Recipe with Shallots and Bacon
Today's guest post/recipe is from Jennifer, who recently emailed and said, “I hoped you might like this recipe for a guest post. It's a delicious beef liver pâté that I made–a wonderful way to get the nutritional benefits of liver. I know most “real foodies” love the benefits of liver, but it's often hard enjoy, especially for the little ones 🙂 So, here's my recipe–one the whole family can enjoy.”
First, just don't think you'll make this or don't want to eat liver?
- Take these desiccated liver pillsso you can benefit from all the superfood nutrients! Use the code KOP to get a discount.
- Also, here's another liver recipe that I got by my kids and they actually loved it!
- Here are more recipes and also find out: “Is it safe to eat liver?”
- Lastly, readmore here about WHY organ meats are so good for us.
So here you go, a recipe for getting some nutrient-rich liver into your family, thanks Jennifer!
We all know that liver is incredibly healthy for us, but if you’re like me, it’s a hard food to incorporate into the family meal repertoire. Whenever I cook liver, everyone wants to try it–it smells and looks so delicious, but when it gets down to it the texture and strong taste can be slightly off-putting.
Thankfully, I’ve found a way to get my family eating liver that is delicious, easy to prepare and makes a wonderful, nutrient-dense snack! Beef liver pâté is a fantastic spread that we put on crackers or sandwiches, or we use for dipping carrots or celery sticks. It’s one of my new favorites for those “pulled-together” dinners – pâté and crackers, cheese, nuts and fruit – it’s so easy!
I soak the liver in buttermilk overnight, which helps cut down it’s intense flavor, then sauté it with rendered bacon fat, butter and wonderfully aromatic shallots and garlic. The texture of liver makes for a creamy spread, and of course the addition of more butter guarantees that it’s going to be absolutely delicious!
Print Recipe
Beef Liver Pate Recipe with Shallots and Bacon
This recipe is easily doubled - make extra for the freezer later!
Author: Kelly the Kitchen Kop (Guest post from Jennifer)
Ingredients
- 3/4 pound beef liver, cubed (find safe meat online here)
- 1 cup buttermilk
- 2 slices bacon, cut horizontally into 1/2 inch strips
- 2 Tablespoons butter
- 1 shallot, minced (about 1/4 cup)
- 2 garlic cloves, minced (or dried garlic)
- 6 Tablespoons pastured butter at room temperature
- Sea salt & pepper
Instructions
In a medium mixing bowl, combine the liver with the buttermilk, cover and refrigerate overnight (12-24 hours). (This minimizes the "livery" flavor.) Take the liver out of the buttermilk and lightly pat dry.
Put the bacon in a 12-inch frying pan over medium heat, and cook, stirring occasionally until the bacon is crispy and the fat has been rendered. Using a slotted spoon, scoop out the bacon and set aside, leaving as much of the rendered fat as possible.
Add the 2 Tablespoons of butter to the bacon fat, increasing the heat to medium-high. Once the butter is melted and sizzling, add the shallots and garlic, sautéing until soft and fragrant, about 2 minutes. Add the liver, lightly salt them and cook until browned on the outside and still slightly pink on the inside, about 3-5 minutes, depending on the thickness (check by cutting one of the pieces open). Take off the heat, stir in the bacon and let the mixture cool to room temperature.
Once the liver is cool, put into afood processor, scraping in all the tasty bits off the bottom of the pan. Process until almost completely smooth.
In a medium mixing bowl, cream the 6 Tbsp. of butter and add the liver, mixing vigorously until thoroughly combined; season to taste with salt and pepper. Spoon the pâté into a small serving bowl. Store in the refrigerator until about 30 minutes before serving, bringing it out to allow to soften slightly.
See serving ideas below. Enjoy!
Notes
To serve, put on crackers or sandwiches, or use for dipping carrots or celery sticks. It’s one of my new favorites for those “pulled-together” dinners--pâté and crackers, cheese, nuts and fruit, it’s so easy!
(Thanks Jennifer, I’m getting my beef liver out of the freezer right now! If your Liver Pâté recipe is different somehow, let us know in the comments–I love hearing about variations!)
Jennifer lives in Florida with her husband and two children and is passionate about providing her loved ones with delicious, nourishing food! She is the creator of How to Peel an Onion, a blog dedicated to savoring the goodness of the everyday: eating with family and friends, enjoying time spent in the kitchen and living well by rising to the challenge of the day. At How to Peel an Onion, Jennifer shares straightforward recipes, how-to tips and advice on creating a family table, cooking techniques, nutrition, kitchen organization, and ways to encourage children to join in the fun!
- Find a local source for healthy meats at Local Harvest or Eat Wild.
- Still can’t find local meats that you feel good about eating? Here’s where we buy healthy, safe meat online
- I ate liver and loved it, oh yes I did, so did our teenager, he hadn’t a clue!
