beef liver pâté


The first time I made beef liver pâté, it was such a success I decided to make it again but with a few tweaks in the recipe. I think I like this recipe even more.

  • 1 pound fresh beef livers, cleaned
  • 1 stick cold unsalted butter, cut into pieces
  • 1 cup chopped yellow onions
  • 2 teaspoons minced garlic
  • 1 tablespoons green peppercorns
  • 2 bay leaves
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup Vodka
  • Chopped parsley leaves, for garnish
  • Water crackers
  1. In a large saute pan or skillet, melt 3 tablespoons of the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the beef livers, 1 tablespoon of the peppercorns, the bay leaves, thyme, salt, and pepper and cook, stirring, until the livers are browned on the outside and still slightly pink on the inside, about 5 minutes. Add the Vodka and cook until most of the liquid is evaporated and the livers are cooked through but still tender.
  2. Remove from the heat and let cool slightly. Discard the bay leaves.
  3. In a food processor, puree the liver mixture. Add the remaining butter in pieces and pulse to blend. Adjust the seasoning, to taste.
  4. Pack the pate into 6 individual ramekins or small molds, about 4 ounces each. Cover with plastic and refrigerate until firm, at least 6 hours.
  5. To serve, spread on water crackers and garnish with parsley.

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