Homemade beef liver Pate

Ingredients

• 500g pasture raised beef liver
  
• 3 onions, sliced
  
• 3 garlic cloves, chopped
  
• 2 tbs fresh herbs(oregano, thyme, rosemary and parsley) chopped
  
• ½ tsp black pepper
  
• ½ tsp nutmeg
  
• 1/3 tsp cinnamon
  
• 2 tbs olive oil
  
• 2 tbs butter
  
• 2 tsp salt
  
• 3 or more tbs melted ghee (for sealing the pate) optional
  

Instructions

Prepare the liver

Rinse the beef liver under cold water, pat dry, and cut into bite size pieces.

Saute the onions

Heat the butter in a pan over medium/low heat. Add onions and cook for 5-10 minutes or until soft and golden. Stir in garlic and cook for 1 minute until fragrant.

Cook the liver

Increase the heat to medium high and add the liver, herbs, pepper, nutmeg, and cinnamon (do not add salt yet). Cook for 5-10 minutes turning occasionally, until just cooked through.

Blend the pate

Transfer the cooked liver mixture to a food processor. Add olive oil and salt, then blend until smooth.

Seal with ghee

Transfer the pate into a container or bowl and pour melted ghee over the top to create a sealed layer.
Cool, then refrigerate for at least 30 minutes to set.

This recipe makes a large batch, perfect for freezing.
Portion into airtight containers and seal with melted ghee. Freeze for up to 3 months. Thaw overnight in the fridge before serving. If texture changes, blend again with a little melted butter of olive oil.

Nutrition