Beef liver pate with rum

by Kayla Magazine

Beef liver pate is a delicacy that every chef makes his own way. I make this French beef liver pate by sautéing the beef liver with onion, garlic, apple and thyme. Then I add white wine and blend everything with cream and butter. My secret ingredient is dried cranberries and raisins soaked in non-alcoholic rum. I add them at the very end when everything is well blended to a smooth consistency. When all is ready, I let it hang out and cool to room temperature. As soon as the pate mass is prepared, I pour it into the containers and cover it with a thin layer of melted butter.

My final touch is to sprinkle crispy fried onions and salt on top. This beef liver pate is so buttery and delicious. It literally melts in your mouth. I can boldly call it French Royal pate or Marie Antoinette pate. I’m serious. She would enjoy it. Every bite brings an unsurpassed and nearly indescribable flavor flooding over the taste buds. My beef liver pate is blended smoothly to spread on bread or crackers. It is always a hit at the family table!

My tip is to taste beef liver pate at the very beginning of a gourmet dinner, when taste receptors are most active.

It pairs well with berry or fruit sauces, onion marmalade or caramelized onions, walnuts and spices (allspice, fennel, cloves, basil, rosemary, thyme, marjoram). I heard that the French prepare goose pate with truffles, various spices, wine and veal.

Cover prepared containers with a lid and refrigerate for up to 1 week or freeze for up to 3 months.

Interesting facts: Who first invented pate de foie gras?

The word pâté means a mixture of meat and fat, and although no one knows exactly when it was invented, there is evidence that the famous “pâté de fois gras” from 1765 was created by famous French chef Jean Joseph Clause. He lived in Normandy. By the way, it is said that the Normandy region makes the finest butter in the world. Another interesting fact. Did you know that the French eat four times more butter than Americans? They use it everywhere: spread it on bread, fry meat and fish in it, add it to stews, use it to bake cakes, make sauces and creams. They mix butter with salt and herbs. That may explain why butter is the second main ingredient in this beef liver pate recipe.

liver pate

Ingredients needed for beef liver pate with rum

Butter adds creaminess and a buttery flavour to liver pate. You can use vegan butter if you are lactose intolerant.

Onions add amazing taste. The best choice is organic sweet onions.

White dry wine adds a pleasant sour flavor. Alcohol helps to denature proteins, which are imperative for stable emulsions. Usually pâté calls for the addition of cream, which has a high fat content. So the denaturation that results from the addition of alcohol helps emulsify the fats for a velvety pâté with a consistent texture. If you are looking for substitutes, apple juice or cider are fine.

Garlic gives food a unique taste when cooked.

Grass-fed beef liver is leaner than its conventional counterpart. It’s also high in nutrients, including antioxidants and vitamins. The animal was given no by-products of other animals, no hormones or steroids, and no antibiotics.

Beef liver pate Ingredients

½ cup (110 g) butter + 3 tablespoons (50g) for the top layer

1 onion

2 tablespoons of dry white wine

1 clove of garlic

9 oz (250) g grass-fed beef liver

1 twig of thyme

1/2 teaspoon salt

1 apple

1/4 teaspoon ground black pepper

2 tablespoons cream

1 tablespoon lime juice

 a pich of crispy fried onions

3,5 oz (100 g) dried cranberry and raisin mixture

non-alcoholic rum to soak cranberries (if you want an even more gourmet pate version (not required))

How to make beef liver pate

1.Soak the liver in a dish or bowl of milk for 30-60 minutes. Milk removes the bitter flavor of the liver and helps tenderize it. Leave it out at room temperature while you prepare the remaining ingredients.

2. Peel and roughly chop the onion. Peel and finely slice the garlic.

3. Place raisins and cranberries in a bowl. Pour in non-alcoholic rum, keep it warm. You can skip this step if you don’t have dried berries. It’s fine.

4. Melt the butter in a saucepan over a medium heat, add the onion and fry for 5 minutes. Then add the garlic and cook for a further 3 minutes or until softened.

5. Add thyme leaves (without the stem) and cook everything for a few more minutes. Grate the apple and add it to the pot together with the white wine. Mix everything well with a wooden spoon and fry for another three minutes. Remove the pot from the heat and allow the mixture to cool until lukewarm.

6. Trim away any sinew from the beef liver. Season with salt and pepper. Melt three tablespoons of butter and add the liver to a small non-stick frying pan over a medium-high heat. Fry until the liver is nicely golden and cooked.

7. Once the liver is ready, transfer it to the onion pot. Add the cream. Blend everything with a hand blender until smooth. Add the rest of the butter, wait until it melts and blend everything. Stir in lime/lemon juice, season with salt and pepper.

Then add rum-soaked cranberries and raisins, mix everything carefully. Place the pate mass in an airtight container. Pour melted butter on top if you want it to last longer. You can sprinkle some crispy fried onions on the butter top.

I serve it with toasted bread and caramelized onions.

beef liver pate

Storing the beef liver pate

The butter topped beef liver pate can be kept in the fridge for up to six days. Alternatively freeze it for up to three months.

Tips & Notes

  • Before serving, let the beef liver pate sit at room temperature for about 20 minutes.
  • The beef liver pate will be creamier if you rub it through a sieve.
  • If the consistency looks too thick for you, just add a little more cream next time.
  • You can add toasted almond flakes on top if you don’t have fried onions.

Here are some kitchen tools you might need:

  • Multi-Speed Immersion Hand Blender
  • Sauce pan
  • Pan
  • Chef knife
  • Strainer
  • Wooden cooking spoon
  • Glass jars with airtight lids
  • Stainless box grater

Nutrition facts

Beef liver pate is perhaps the most nutritious and healthy food you can eat – and cooked right it’s delicious! This nutrient-dense product contains high amounts of vitamin B12, copper, and many other essential nutrients. Even though the liver is incredibly healthy and nutritious, it should not be consumed daily. Eating it once a week is enough.


More appetizer ideas:

If you are looking for inspiration click here

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Beef liver pate

Beef liver pate with rum

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )

Ingredients

  • ½ cup (110 g) butter + 3 tablespoons (50g) for top layer
  • 1 onion
  • 2 tablespoons of dry white wine
  • 1 clove of garlic
  • 9 oz (250) g grass-fed beef liver
  • 1 twig of thyme
  • 1/2 teaspoon salt
  • 1 apple
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons cream
  • 1 tablespoon lime juice
  •  a pich of crispy fried onions
  • 3,5 oz (100 g) dried cranberry and raisin mixture
  • non-alcoholic rum to soak cranberries

Instructions

1.Soak the liver in a dish or bowl of milk for 30-60 minutes. Milk removes the bitter flavor from the liver and helps tenderizing it. Leave it out at room temperature while you prepare the remaining ingredients.

2. Peel and roughly chop the onion. Peel and finely slice the garlic.

3. Place raisins and cranberries in a bowl. Pour in non-alcoholic rum, keep it warm. You can skip this step if you don't have dried berries. It's fine.

4. Melt the butter in a saucepan over a medium heat, add the onion and fry for 5 minutes. Then add the garlic and cook for a further 3 minutes or until softened.

5. Add thyme leaves (without the stem) and cook everything for a few more minutes. Grate the apple and add it to the pot together with the white wine. Mix everything well with a wooden spoon and fry for another three minutes. Remove the pot from the heat and allow the mixture to cool until lukewarm.

6. Trim away any sinew from the beef liver. Season with salt and pepper. Melt three tablespoons of butter and add the liver to a small non-stick frying pan over a medium-high heat. Fry until the liver is nicely golden and cooked.

7. Once the liver is ready, transfer it to the onion pot. Add the cream. Blend everything with a hand blender until smooth. Add the rest of the butter, wait until it melts and blend everything. Stir in lime/lemon juice, add salt and pepper.

Then add rum-soaked cranberries and raisins, mix everything carefully. Place the pate mass in an airtight container. Pour melted butter on top if you want it to last longer. You can sprinkle some crispy fried onions on the butter top.

I serve it with toasted bread and caramelized onions.

Notes

Before serving, let the chicken liver pate sit at room temperature for about 20 minutes. The chicken liver pate will be creamier if you rub it through a sieve. If the consistency looks too thick for you, just add a little more cream next time.

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