Beef liver pate with carrots and onions
6 servings
160 minutes
Beef liver pâté with carrots and onions is an exquisite dish of European cuisine that combines the rich flavor of liver with the soft sweet notes of carrots and the tenderness of butter. This recipe originates from traditional home cooking, where the art of making pâté was passed down through generations. Through careful frying of ingredients and subsequent whipping, the pâté achieves an airy and velvety texture, perfect for morning toasts, festive appetizers, or elegant dinner dishes. Bay leaf and black pepper add a spicy depth to it, while cream makes the flavor even more delicate if added. This pâté can be served as tender slices, a refined roll, or traditional sausage; it pairs wonderfully with fresh bread and light wine, creating an atmosphere of true gastronomic delight.
1
Prepare ingredients for making beef liver pâté.
2
Take the butter out of the fridge.
- Butter: 100 g
3
Peel and chop the onion.
- Onion: 2 heads
4
Heat 1 tablespoon of vegetable oil in a pan. Sauté the onion in the vegetable oil until translucent over medium heat (7-8 minutes). It's better to undercook the onion slightly than to overcook it.
- Vegetable oil: 3 tablespoons
- Onion: 2 heads
5
If you add carrot to liver pâté (beef or chicken), it will give the pâté a delicate sweet taste. Clean, wash, chop, or grate the carrot.
- Carrot: 2 pieces
6
Heat 3 tablespoons of vegetable oil in a pan. Fry the carrot in the vegetable oil until soft over medium heat (10 minutes).
- Vegetable oil: 3 tablespoons
- Carrot: 2 pieces
7
Wash the liver, clean it from membranes and bile ducts, and cut it. First, slice the liver into pieces 1.5-2 cm thick. Then, each slice can be cut into pieces with a side of 3-4 cm.
- Beef liver: 600 g
8
Heat 3 tablespoons of vegetable oil in a pan. Fry the liver over high heat for 7-10 minutes. If the pan is small, it's better to fry the liver in batches.
- Vegetable oil: 3 tablespoons
- Beef liver: 600 g
9
After frying the liver, reduce the heat, add salt, pepper, bay leaf, mix, and simmer covered for 15-20 minutes until tender. Do not overcook the liver, or it will become dry and tough.
- Beef liver: 600 g
- Salt: 2 teaspoons
- Ground black pepper: 0.5 teaspoon
- Bay leaf: 4 pieces
10
To make the pâté more uniform, you can puree the carrot with a blender.
- Carrot: 2 pieces
11
Then you need to pass the cooked liver, onion, and carrot (if using) through a meat grinder.
- Beef liver: 600 g
- Onion: 2 heads
- Carrot: 2 pieces
12
Add softened butter to the liver mixture and blend with a blender or mixer.
- Butter: 100 g
13
To make the pâté softer, you can add some cream and blend the mixture again.
- Butter: 100 g
14
The ready beef liver pâté can be shaped into a sausage and wrapped in plastic wrap. This sausage can be made with butter. For this, cut 50-100 g of chilled butter into small cubes (up to 1 cm) and place them in the freezer. Mix the pâté with the frozen butter cubes, shape it into a sausage, and wrap it in plastic.
- Butter: 100 g
- Butter: 100 g
15
The pâté looks very beautiful in the form of a roll with butter. Place the prepared pâté on parchment paper (you can also use foil or plastic wrap) and flatten it to a layer of 0.5 cm. The specified amount of ingredients will yield a rectangle of 35 by 25 cm. Place it in the freezer to set the pâté, but do not freeze it (for about 30 minutes). If the freezer is small, you can cut the pâté sheet into two parts. Take the butter out of the refrigerator.
- Butter: 100 g
16
Spread softened butter (100-150 g) evenly over the layer of pâté. This needs to be done quickly as the pâté is very cold and the butter hardens quickly. It is convenient to spread the butter on the pâté with a knife; leave it for a while to make the pâté softer and more pliable.
- Butter: 100 g
- Butter: 100 g
17
Then roll the beef liver pâté into a log, wrap it in film, and place it in the refrigerator.
18
Slice the beef liver pâté and serve it on the table.