Beef Liver Pâté Recipe

4.72 from 7 votes

A beef liver pâté, flavor fully seasoned and quick to prepare. Enjoy as bread spread or in your favorite meal.

Prep Time10

Cook Time10

Total Time20

Course: Appetizer, Snack

Cuisine: French

Servings: small bread slices (on average)

Calories: 58kcal

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.

The finer the blend the better. I had a mediocre blender when I took the pictures.

Serve on a crispy bruschetta or whole wheat bread and garnish with capsicum, little green pickles, olives, or garden cress.