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
- 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.
- Remove from the heat and let cool slightly. Discard the bay leaves.
- In a food processor, puree the liver mixture. Add the remaining butter in pieces and pulse to blend. Adjust the seasoning, to taste.
- 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.
- To serve, spread on water crackers and garnish with parsley.