Beef Liver Pâté

Ingredients:

  • 1 lb Beef liver (trimmed and cut into chunks)
  • 1 Onion (sliced thinly)
  • 2 cloves Garlic (minced)
  • 1 tsp Fresh thyme (or 1/2 tsp dried thyme)
  • 2 tbsp Brandy (optional but adds depth)
  • 4 tbsp Butter (divided)
  • Salt (to taste)
  • Fresh herbs (such as parsley, chives, or thyme for garnish)
  • Bread or crackers (for serving)

Instructions:

  1. Cook the Beef Liver:

    • In a large skillet, melt 2 tablespoons of butter over medium heat. Add the beef liver chunks and cook for about 4-5 minutes on each side, or until they are browned on the outside but still slightly pink in the center. You don’t want to overcook the liver, as it can become tough.
    • Once the liver is cooked, remove it from the pan and set aside to cool slightly.

  2. Sauté the Onions and Garlic:

    • In the same skillet, add the remaining 2 tablespoons of butter. Add the sliced onions and sauté until they are soft and golden brown, about 8-10 minutes.
    • Add the minced garlic and fresh thyme to the skillet and cook for another 1-2 minutes, until fragrant. Be careful not to burn the garlic.

  3. Deglaze with Brandy:

    • Add a splash of brandy to the skillet and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Allow the brandy to reduce for about 1-2 minutes, then remove the pan from heat.

  4. Blend the Pâté:

    • Place the cooked liver, sautéed onions, garlic, thyme, and brandy mixture into a food processor or blender. Process until smooth, adding a pinch of salt to taste. If the pâté seems too thick, you can add a little extra melted butter to reach a creamy consistency.

  5. Chill:

    • Transfer the pâté mixture into a bowl or small dish and smooth the top. Cover with plastic wrap and refrigerate for at least 2 hours, or until firm. This helps the flavors meld and the pâté set to a spreadable consistency.

  6. Serve:

    • Serve the chilled pâté spread on crusty bread or crackers, garnished with a sprinkle of coarse salt and fresh herbs (like parsley, thyme, or chives) for added freshness.

Tips:

  • Brandy Substitutes: If you don’t have brandy, you can substitute with cognac, whiskey, or even a little red winefor a slightly different flavor profile.
  • Make Ahead: This pâté can be made a day ahead and stored in the fridge. It actually improves in flavor as it rests!
  • Add-Ins: If you like, you can stir in a spoonful of crème fraîche or cream cheese after blending for a creamier texture.

This Beef Liver Pâté is rich, smooth, and full of depth, with the earthy liver balanced by sweet onions, garlic, and the slight acidity of brandy. Spread it on your favorite bread or crackers for a savory, gourmet treat. Perfect for a special occasion, dinner party appetizer, or a simple indulgence! Enjoy!

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