Beef Liver Pate
Looking for a delicious way to get liver into your diet? Here’s a recipe for a healthful pate using beef liver, flavored with thyme, shallots, bourbon and allspice. Perfect for serving with toasts or crackers as an app. Make at least one day ahead to allow time for chilling.
Makes 2 Jars
Ingredients
- ~2 lbs beef liver
- ~3 cups whole milk
- 2 tablespoons olive oil
- 1 1/4 sticks salted butter
- 3 shallots, minced
- 2 tablespoons fresh thyme leaves
- 1/2 cup bourbon
- 1/2 cup heavy cream
- 1/2 cup coconut oil
- 1 tablespoon ground allspice
- salt & pepper
Preparation
- Place liver in a large glass bowl and submerge with milk. Cover and refrigerate for at least 2 hours or overnight.
- Drain milk from liver and discard.
- Rinse liver with cold water and pat dry with paper towels.
- Rub with salt & pepper and olive oil and place on a hot grill.
- Cover and cook for about 5 minutes on each side, until slightly charred but still pinkish in the center.
- Remove from the grill and set aside.
- In a medium saucepan, melt butter, then add shallots and thyme.
- Cook until softened, then add bourbon, (keep in mind that the mixture will likely ignite, so be careful of the flames).
- Cook for another few minutes, reducing slightly.
- Coarsely chop liver and add to food processor, along with warm butter mixture, coconut oil, cream, and allspice.
- Puree until smooth, occasionally scraping down the sides, and season with salt & pepper.
- Pack into mason jars, then cover with a piece of waxed paper underneath the lid.
- Refrigerate overnight to set pate.
