A no-fuss homemade beef liver pate bread spread. The meat Pâté makes a great bite-sized Hors d'oeuvre Appetizer.
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Well, contrary to the belief, the fast homemade pate version can be prepared in less than 10 minutes.
We have been making this for years and using liver spread over little bread slices for special occasions.
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What is Beef Liver Pâté?
Pâté is a French invention that is basically a seasoned liver paste. The cooked beef liver is turned into a smooth bread spread.
Different techniques exist to prepare a pate from scratch. I focus on the easiest version in this post which isn't necessarily a traditional French recipe.
The lavish medieval royal banquets often served pâté, including beef liver pâté, in different forms, such as in a baked crust. It was a very time-consuming art back then to create pâté from scratch.
The pate master was a profession back then. They were trained and skilled in making different pâté flavors. Today, pate can be used in meat pastries, such as in a Beef Wellington.
My family back in France still prepared Pate as per custom by cooking and water bath canning it. It's more laborious ant this version is to store it over a longer period of time.
This simple beef pate is among the easiest to prepare, however, it must be utilized within a span of two days.
How to make the pâté?
This is my quick pâté recipe to make beef liver pâté from scratch.
I have outlined the steps below. That should give you a rough idea on how to make it.
The detailed recipe is located at the bottom of this post.
Step 1
Cut the still frozen beef liver into small slices. It's easier to cut it when frozen.
Step 2
Sautéed liver with seasoning until cooked through.
Step 3
Blend ingredients to a smooth paste. Your pâté is ready!
📖 Recipe
Beef Liver Pâté Recipe
Ingredients
- 7 Ounce Beef Liver frozen
- 1 Medium Onion sliced
- 2 Cloves Garlic Cloves chopped fine
- 2 Tablespoons Olive Oil
- Pinch Salt
- Pinch Black Pepper Ground
- 1 Allspice Whole
- 1 Teaspoon Oregano Dried
- 1 Teaspoon Paprika Powder or Cayenne Pepper
- ½ Teaspoon Worcestershire Sauce optional
Instructions
- The easiest way to cut liver is when it is still half frozen (when removed from the freezer) because the texture is like jelly, and it's challenging to cut jelly. Cut your liver into cubes, discarding the transparent liver skin.7 Ounce Beef Liver
- Slice onion and chop garlic fine.1 Medium Onion, 2 Cloves Garlic Cloves
- Heat up a frying pan with olive oil. Sauté onion slices and chopped garlic until soft over a medium heat setting.2 Tablespoons Olive Oil
- Stir in the liver pieces and sauté with the pan covered over a slow heat setting until the liver is cooked through. That usually takes 5 minutes if cut small.
- Transfer to a food processor and add the remaining ingredients, salt, pepper, crushed allspice berries, oregano, ground paprika or cayenne pepper, Worcestershire sauce. Blend the whole content to a smooth paste.Pinch Salt, Pinch Black Pepper Ground, 1 Allspice Whole, 1 Teaspoon Oregano Dried, 1 Teaspoon Paprika Powder, ½ Teaspoon Worcestershire Sauce
- Serve directly as a spread over bread or crackers with some pickle garnish or bell pepper, or store it in an airtight container to use later.
Notes
Equipment
- 8" Chef Knife to cut the beef liver
- Cutting Board to cut the beef liver
- Stainless Steal Non-Stick PFOA-free Frying Pan to cook the beef liver
- Blender or Food Processor to blend smooth
Nutrition
Storing
Store this quick pâté in an airtight container and consume within 3 days. This is not a pâté that can be preserved over months.
Except if you freeze your pâté in small batches in the freezer. Then you can keep it for about 2 months tops in your freezer. Keep it to thaw in your fridge overnight.
Traditional french pâté requires a special cooking process to preserve them for a longer time. So this is not a long preserved beef liver pâté, it's a quick make and use within days pâté.
Garnish
Used as bread spread, I love to garnish my little pâté bread bites. They look more presentable and more valuable that way. Besides, all the garnishes compliment the pâté one way or another
Here are some garnish ideas:
- Bell Pepper — sliced red, yellow, or green
- Tangy Dill Pickles
- Sweet Onion Pickle
- Olives
- chopped fresh Garden Cress
- chopped fresh Chives
- fresh parsley or cilantro
- dash ground paprika
Beef Liver Pâté Recipe was first published at masalaherb.com on the 30th January 2012.
