Grass Fed Beef Liver Pâté with Rosemary and Nutmeg
A simple, easy recipe for the best ever liver pâté! Highly nutrient dense and versatile to sneak into most dishes. Spread it on fresh organic sourdough (possibly with a bit of grass fed organic butter, raw local honey and a bit of sea salt), or sneak into stews, sauces, and soups, with charcuterie boards... or even in a morning smoothie.
Celtic sea salt and freshly cracked organic black pepper, to taste
2 tbspgrass fed goat yogurt or organic coconut kefir
Heat 1 tablespoon of the tallow in a large sauté pan over medium heat. Drop in the onions and sauté until soft and translucent. Turn the heat down to medium-low and stir until onions are browned to your liking, about 10-15 minutes.
Turn the heat back up to medium. Add the garlic, stir, and let it sit for 30 seconds until fragrant. Add in the liver pieces, rosemary, sage, thyme, nutmeg, and balsamic vinegar. Let the liver pieces sit for a few minutes on each side.
Once the liver is cooked through (this should be pretty quick, about 5-7 minutes or until the inside is a little rosy in colour), remove from heat and allow the mixture to cool down enough for blending.
Transfer all ingredients to a food processor or blender. Add in the remaining 1/3 cup of fat with the goat yogurt and filtered water, and blend to reduce into a smooth paste. You may need to blend smaller portions at a time, add an extra splash of filtered water, or stop once in a while to scrape down the sides, as the liver is quite thick.
Transfer the pâté to a mason jar or serving dish. I like to garnish this with a nice drizzle of balsamic reduction and some herbs :)
I like to divide the paste into smaller mason jars, freeze them, and place one in the fridge the night to defrost before I'm ready to eat it/sneak it into something ;)
You can store your pâté in the fridge for about a week, or in the freezer for about 3 months.
I used grass fed beef liver, but feel free to use an equal amount of chicken livers or another variety of organ meat instead.
I also used homemade grass fed beef tallow from 48 hour beef bone broth as my cooking fat, along with some grass fed butter for vitamins D3 and K2, and teeth remineralization properties. Feel free to use any cooking fat you prefer, such as virgin cold-pressed coconut oil, grass fed ghee or lard, or another kind of grass fed tallow.
Don't overcook the liver unless that's what you prefer! When cut open, it should still be a little rosy in colour. The liver must be cooled after cooked, or else it'll turn into soup when blended. The liver when blended should end up like butter.